Ginger Butterscotch Cookies


Ginger Butterscotch Cookies

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    Servings and Ingredients

    3 c. Hy-Vee flour
    2 tsp. Hy-Vee baking soda
    1 ½ tsp. Hy-Vee ground ginger
    ¾ tsp. Hy-Vee ground cloves
    1 c. Hy-Vee unsalted butter
    1 ½ c. (packed) Hy-Vee brown sugar
    2 Hy-Vee eggs
    ⅓ c. light molasses
    1 (3.4 oz) pkg Hy-Vee instant butterscotch pudding
    1 (10 oz) pkg cinnamon chips


    1. In a medium mixing bowl, stir together flour, baking soda, ginger and cloves. Set aside.
    2. In a large mixing bowl, beat butter, brown sugar, eggs, molasses and pudding with an electric mixer until fluffy.
    3. Gradually beat in flour mixture until well blended. Stir in cinnamon chips.
    4. Drop by rounded tablespoonfuls onto ungreased baking sheets.
    5. In a 350-degree oven, bake cookies for 9 to 11 minutes.
    6. Allow cookies to cool on baking sheets for 2 minutes. Move cookies onto wire racks to cool completely.

    Nutrition facts


    120 Calories per serving

    Amounts Per Serving

    • Total Fat: 5g
    • Cholesterol: 10mg
    • Sodium: 130mg
    • Total Carbohydrates: 18g
    • Protein: 2g

    Daily Values

    Vitamin A 4%
    Vitamin C 0%
    Iron 4%
    Calcium 2%