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rustic BUTTERSCOTCH spice GINGER cookie Recipe
by Foodessa

rustic BUTTERSCOTCH spice GINGER cookie

A initial rustic ginger and butterscotch cookie will inch you towards holiday baking.
The aroma and flavour is addictive and the cut-out cookies stand on their own merit.

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Rating: 4.5/5
Avg. 4.5/5 1 vote
  Canada Canadian
  Servings: 24 cookies


  • . >> WET:
  • . 1/2 cup unsalted butter, softened
  • . 1/2 cup grapeseed oil
  • . 1/4 cup granulated sugar
  • . 1/2 cup brown sugar, packed
  • . 3 xLarge eggs, room temp.
  • . >> DRY:
  • . 3-1/8 cups all-purpose flour
  • . 1 pkg. [(175g) box] butterscotch pudding mix (cook-and pie filling mix only)
  • . 1 Tbsp. ground ginger powder
  • . 1 tsp. baking powder
  • . 1-1/2 tsps. ground cinnamon
  • . 1/8 tsp. sea salt


  1. . In a medium bowl, combine and whisk together the DRY ingredients. Set aside.
  2. . In a large bowl, cream together the butter, oil and sugars with an electric beater on MEDIUM. Beat in the eggs for a few minutes more.
  3. . Gradually add the DRY mixture to the WET mix until just combined. Do not over-mix.
  4. . Divide the dough and shape them into discs. Cover in plastic wrap and refrigerate for at least 1 hour.
  5. . >> ASSEMBLY after refrigeration: Pre-heat oven to 350F. Prepare 2 jumbo (or 3 large) parchment lined baking pans. Position rack in the center of the oven.
  6. . On a lightly floured surface, roll out 1 dough at the time to a 1/4 inch thickness. Cut with lightly floured, small-medium sized cookie cutters. Gently place the cookies about 1 inch apart on the prepared baking pan.
  7. . BAKE for about 10-12 minutes or until lightly golden on the edges. Leave them on the pan for 2 more minutes before transferring them onto a cooling rack for about one hour.
  8. . Leave them naturally rustic looking or decorate them as you please. These cookies store very well in an airtight container for 2 weeks or freeze up to 2 months.
  9. . Happy baking from Claudia's