Soft Gingersnaps with Butterscotch Chips
makes 3 dozen
3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground ginger
1 and 1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
1/4 teaspoon salt
3/4 cup (1.5 sticks) unsalted butter, softened to room temperature
3/4 cup dark brown sugar
1/3 cup dark molasses
1 egg, at room temperature
2 teaspoons vanilla extract
1/3 cup granulated sugar, for rolling
1 cup butterscotch chips
In a large bowl, mix the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt. Set aside. In the bowl of a stand or handheld mixer, cream the softened butter for about 1 minute on medium speed. Add the brown sugar and beat until light and fluffy. Scrape down the sides as needed. Add the molasses, egg, and vanilla. Beat well, scraping down the sides as needed again.
Slowly add the dry ingredients to the wet on low speed. Do not over mix. Cover mixed dough with foil and chill for 4 hours or overnight.
Preheat oven to 350F. Line a large baking sheet with parchment paper or a silicone mat.
Shape dough into 1-inch balls and roll in granulated sugar. Place balls 2 inches apart. Bake for precisely 8-10 minutes, until the edges are just turning brown – cookies will be puffy and still appear soft in the middle. Remove from the oven and immediately press 5-7 butterscotch chips into the center of each cookie. Allow to cool on the baking sheet for two minutes and transfer to a wire rack to cool completely.
Store in an airtight container at room temperature for up to 1 week.