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Soft Gingersnaps {with Butterscotch Centers}

For my first holiday treat of the season, I knew I wanted to incorporate the flavor of ginger. It’s not gingerbread time quite yet, so I sought out a recipe for gingersnaps. Soft gingersnaps because that’s how I best like my cookies, and my taste testers will just have to learn to eat all of their cookies the way I want them. Not that anyone’s complaining or anything.

I was all set to make traditional gingersnaps until I came across this recipe for soft gingersnaps with butterscotch chips from Sally’s Baking Addiction, and I knew plain gingersnaps were no longer in my future. I was really interested in this flavor combination, and it totally works. My taste testers asked if there was pumpkin in the recipe because to them the combination of the ginger and the butterscotch chips was slightly reminiscent of pumpkin. I don’t think that’s how I would have described the flavor, but I guess after eating (many) of them, I can see where they were coming from.

These cookies do seem underbaked when first pulled out of the oven. Dustin was a little concerned. But I stuck with a baking time of just over 8 minutes, and a few minutes after the addition of the butterscotch chips the outsides harden ever-so-slightly enough to maintain their shape while keeping the inside nice and soft— like little pillows of gingery goodness.

The only change I made to the original recipe was to roll them in sugar twice because after one rolling, they weren’t covered in enough sugar for me!

I’m so excited for the beginning of holiday baking season! There will be lots and lots more cookies in my future!

Comments

I am so glad you tried out my recipe! love the double rolling – will try that next time. Yum!

sally @ sallysbakingaddiction @ 12/2/2012 2:5205 pm

These look delicious!! What a good flavor combo.

Rachel @ Bakerita @ 12/4/2012 12:5908 pm

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