Butterscotch Spice Cookies
Soft, warmly spiced cookies dotted with melty butterscotch chips. Cozy flavors and a chewy, bakery-style bite.
Rate This Yum
Pin This Recipe For Later!
Share The Yum On Facebook
Print
Servings:
Ingredients
Main Ingredients
- 2.25 cup all-purpose flour
- 0.75 tsp baking soda
- 0.5 tsp baking powder
- 0.75 tsp fine sea salt
- 1.5 tsp ground cinnamon
- 0.75 tsp ground ginger
- 0.5 tsp ground nutmeg
- 0.25 tsp ground cloves
- 0.75 cup unsalted butter, softened
- 0.75 cup packed light brown sugar
- 0.5 cup granulated sugar
- 0.33 cup unsweetened applesauce egg-free binder
- 2 tsp pure vanilla extract
- 1.33 cup butterscotch baking chips
- 1 tbsp milk use only if dough seems dry
Instructions
Preparation Steps
- Preheat oven to 350°F. Line two baking sheets with parchment.
- Whisk flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.
- Cream butter, brown sugar, and granulated sugar until fluffy, about 2 minutes.
- Beat in applesauce and vanilla until smooth and combined.
- Add dry ingredients to the bowl. Mix on low just until no dry streaks remain.
- Splash in milk if the dough feels crumbly; stop as soon as it holds together.
- Fold in butterscotch chips until evenly dispersed.
- Scoop 1.5-tablespoon mounds, spacing 2 inches apart. Bake 10–12 minutes until edges set.
- Cool on the sheet 5 minutes, then move cookies to a rack to finish cooling.
Notes
Try stirring in 1/2 cup chopped pecans for crunch or roll dough balls in cinnamon sugar before baking. Store airtight at room temperature up to 4 days, or freeze baked cookies for 2 months.
This recipe is an original creation inspired by classic Butterscotch Spice Cookies flavors. All ingredient ratios and instructions are independently developed.