Recipe
Dessert
Ginger Butterscotch Cookies
Primary Media
Author
Hy-Vee Test Kitchen
Save Options
Servings and Ingredients
| Quantity | Ingredient | Add |
|---|---|---|
| 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 |
Directions
- In a medium mixing bowl, stir together flour, baking soda, ginger and cloves. Set aside.
- In a large mixing bowl, beat butter, brown sugar, eggs, molasses and pudding with an electric mixer until fluffy.
- Gradually beat in flour mixture until well blended. Stir in cinnamon chips.
- Drop by rounded tablespoonfuls onto ungreased baking sheets.
- In a 350-degree oven, bake cookies for 9 to 11 minutes.
- Allow cookies to cool on baking sheets for 2 minutes. Move cookies onto wire racks to cool completely.
Nutrition facts
Servings
120 Calories per serving
Amounts Per Serving
- Total Fat: 5g
- Cholesterol: 10mg
- Sodium: 130mg
- Total Carbohydrates: 18g
- Protein: 2g
Daily Values
0%
Vitamin A 4%
0%
Vitamin C 0%
0%
Iron 4%
0%
Calcium 2%