Butterscotch Gingerbread Cookies

Butterscotch and gingerbread are two flavors that pair just perfectly. Gingerbread’s heady, warming winter spices complement butterscotch’s caramel-like sweetness, creating a very holiday-tasting cookie that’s perfect for the annual Christmas cookie tray.

Cutout the dough with your favorite Christmas cookie cutters: snowflakes, candy canes, trees, whatever you want! After baking, decorate with frosting, royal icing and all the fun Christmas sprinkles. Between the festive flavors and pretty designs, these butterscotch gingerbread cookies might just become a new favorite.

Ingredients for Butterscotch Gingerbread Cookies

• Butter: Soften two sticks of butter at room temperature so they beat seamlessly with the brown sugar. The sticks should be soft enough that you can press a finger into the butter, but not so soft that the edges are starting to melt.
• Brown sugar: You can use light or dark brown sugar for the cookies. Light brown sugar has a subtle caramel taste, and dark brown sugar has a flavor closer to molasses.
• Eggs: Take the eggs out of the fridge when you take out the butter. You can quickly bring eggs to room temperature by submerging them in warm water for 10 minutes. It can’t be hot water, though—we don’t want to hard-boil them!
• All-purpose flour: Use the scoop and scrape method to measure the flour properly. Never stick the measuring cup into the bag and scoop or you can pack way too much flour into the cup, creating dry cookies.
• Butterscotch pudding mix: The store sells two types of pudding mixes: cook-and-serve and instant. We use the former in these gingerbread cookies with butterscotch, as the latter does not impart the same consistency.
• Spices: Cinnamon and ginger create that coveted gingerbread flavor. You can add more spices, such as nutmeg or cloves, but don’t skip out on the ginger—it’s essential!

Directions

Step 1: Make the cookie dough

In a large bowl, use a hand or stand mixer to cream the softened butter and brown sugar until light and fluffy, five to seven minutes. Beat in the eggs, then scrape down the sides and bottom of the bowl to ensure everything is combined.

In a separate bowl, whisk together the all-purpose flour, butterscotch pudding mixes, ginger, baking powder and cinnamon. Gradually add the flour mixture to the creamed mixture and mix well.

Step 2: Chill the dough

Cover the bowl with storage wrap and refrigerate the dough so it’s easier to handle, for about one hour.

Step 3: Roll out and cut

Preheat the oven to 350°F. On a lightly floured surface, roll out the cookie dough to 1/4-inch thickness. Lightly dip your cookie cutter(s) into flour, then push the cutter(s) into the cookie dough. Place the cutouts 1 inch apart on ungreased baking sheets.

Step 4: Bake and decorate

Bake the cookies until they’re firm, six to eight minutes. Transfer the cookies from the pan and onto wire racks to cool to room temperature. Decorate as desired with frosting, royal icing or confectioners’ sugar. Enjoy!

Recipe Variations

• Try a different pudding flavor: You really can use any cook-and-serve pudding mix here, not just butterscotch. Just make sure the flavor pairs with the other spices.
• Add butterscotch baking chips: Want to add more butterscotch flavor? Fold butterscotch chips into the dough before rolling it out. I’d also add 1/4 teaspoon salt to the dry ingredients so the cookies aren’t too sweet.

How to Store Butterscotch Gingerbread Cookies

Butterscotch gingerbread cookies can be stored in an airtight container at room temperature for up to four days. I sometimes like to store a piece of bread in my cookie container. The cookies will absorb the bread’s moisture, keeping them softer for longer.

Can you freeze butterscotch gingerbread cookies?

Yes, you can freeze butterscotch gingerbread cookies, baked or unbaked. To freeze baked cookies, allow them to cool completely to room temperature, then transfer them to a freezer-safe container. Place a sheet of parchment or waxed paper between layers to prevent the cookies from sticking. Freeze for up to three months and thaw at room temperature.

To freeze the cookie dough, divide it in half and shape each half into a disk. Wrap each disk tightly with storage wrap, then store the disks in a freezer-safe container and freeze for up to three months. When you’re ready to bake the cookies, allow the cookie dough to sit at room temperature until you can roll it out, 30 to 60 minutes. Don’t let the dough get too soft, though, or it will be sticky.

Butterscotch Gingerbread Cookie Tips

Can you decorate butterscotch gingerbread cookies?

Yes, you can decorate butterscotch gingerbread cookies just as you would any gingerbread cookies, using frosting or royal icing. You could also just dust them with confectioners’ sugar. However, if you go that route, I recommend adding 1/4 teaspoon salt to the dry ingredients of the cookie dough to offset the added sweetness.

Do you have to roll out the dough and cut it with a cookie cutter?

No, you don’t have to roll out the cookie dough and cut it with a cutter. Instead, roll the cookie dough into balls and press them down with the bottom of a drinking glass.

Can you make these gingerbread cookies with butterscotch gluten-free?

Yes, you can make these butterscotch gingerbread cookies gluten-free. Instead of all-purpose flour, use one of the best gluten-free flour blends. Also, double-check that all other packaged ingredients are certified gluten-free.