Soft Butterscotch Gingerbread Cookies
For your holiday cookie baking. Crispy edges, soft centers these cookies are just about the easiest cookies you will ever make. A fair “warning” though, you’re gonna want to eat them all in one go!
Ingredients
- 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
Instructions
- 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.