These soft butterscotch gingerbread cookies don’t look like much, however, they are just about the easiest cookies you will ever make. You will whip up a batch in no time, which I find perfect during the busy Christmas season. If I am honest, I get stressed out so easily this time of year!
So, I am officially kicking the holiday baking season off with these gingerbread cookies. These are decadent in all the best ways. And yes, you do need to make them this December, preferably several times!
I made two batches of soft butterscotch gingerbread cookies, mostly because I wanted to see the difference between using baking soda and baking powder, but I did make some other small changes too. These are made with golden syrup. I also swapped some of the granulated for brown sugar.
What I love about these cookies is that they are easy to make, require no chilling, and take about half an hour…simple. A fair “warning” though, you are gonna want to eat them all in one go…
But my favorite part? These are just perfectly crisp on the edges but soft in the center. The best kind of cookie. I am not normally such a decadent cookie person, but as I always say, I like to really do it up for the Holidays. They only come once a year, so let’s just have fun and enjoy every minute of the season. It is cheesy, but they do only come once a year!
Soft Butterscotch Gingerbread Cookies
- 100 grams softened butter
- 3 ½ tablespoons granulated sugar
- 3 tablespoons light brown sugar, firmly packed
- 2 tablespoons golden syrup
- ¾ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground cardamom
- ½ teaspoon ground cloves
- 120 grams all-purpose flour
- ½ teaspoon baking soda
- pinch of salt
- Preheat the oven to 175°C.
- Beat the butter, the sugars, the syrup, the cinnamon, the ginger, the cardamom, and the cloves until they are creamy and lighter in color, for about 1-2 minutes.
- Stir together the flour, the baking soda, and the salt in a medium bowl. Add the flour mixture to the butter mixture and stir until a dough forms.
- Cover a baking sheet with baking paper. Roll the dough into 15-17 small balls and put on the baking sheet, leaving some space between each cookie.
- Bake for 10-13 minutes or until the cookies are lightly browned. Let cool for 10 minutes, then enjoy with a nice cup of coffee.
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