Recipe courtesy of Nestle
Recipe courtesy of Nestle
Watch how to make this recipe.
Butterscotch Gingerbread Cookies
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- Total: 39 min
- Prep: 15 min
- Inactive: 15 min
- Cook: 9 min
- Yield: 5 Dozen
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 60 servings
- Calories
- 106
- Total Fat
- 5 g
- Saturated Fat
- 3 g
- Carbohydrates
- 15 g
- Dietary Fiber
- 0 g
- Sugar
- 10 g
- Protein
- 1 g
- Cholesterol
- 11 mg
- Sodium
- 55 mg
- Total: 39 min
- Prep: 15 min
- Inactive: 15 min
- Cook: 9 min
- Yield: 5 Dozen
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 60 servings
- Calories
- 106
- Total Fat
- 5 g
- Saturated Fat
- 3 g
- Carbohydrates
- 15 g
- Dietary Fiber
- 0 g
- Sugar
- 10 g
- Protein
- 1 g
- Cholesterol
- 11 mg
- Sodium
- 55 mg
Ingredients
Directions
- PREHEAT oven to 350°F.
- COMBINE flour, baking soda, cinnamon, ginger, cloves and salt in small bowl.
- BEAT sugar, butter, molasses and egg in large mixer bowl until creamy. Gradually beat in flour mixture until well blended. Stir in morsels. Drop by rounded tablespoon onto ungreased baking sheets.
- BAKE for 9 to 11 minutes or until cookies are lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
