Butterscotch Chip Spice Cookies



  1. In a medium bowl, combine flour, cinnamon, ginger, baking soda, and salt; set aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment cream butter and brown sugar; about 3 minutes. Beat in egg and vanilla. Mix in flour mixture just until blended.  (Do not overmix)
  3. Fold in butterscotch chips. Shape dough into a disk and wrap tightly with plastic wrap. Refrigerate for at least 1 hour or overnight.
  4. Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper.  
  5. Remove dough from refrigerator, if it was allowed to chill overnight, let sit at room temperature for 10 minutes. Place the powdered sugar for rolling in a shallow bowl. Roll a heaping tablespoon of dough into a 1½-inch ball, roll the ball in the powdered sugar, and then place it on the prepared baking sheet. Repeat with the remaining dough, spacing the balls about 3 inches apart.
  6. Bake until the cookies are golden brown and just set about 12 to 14 minutes. Let cookies cool on the pan for 5 minutes, then transfer to a cooling rack.

Yields: 4 dozen

Printed From: www.sweetpeaskitchen.com