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Butterscotch Spice Crinkle Cookies

December 22, 2020 | By Jeremy Scheck | 7 Comments

My friend Kate’s mom shared this recipe for Butterscotch Spice Crinkle Cookies with me 5 years ago in high school and I could not get over how good they were. I believe the original recipe came from the Better Homes and Gardens magazine, although all I can find are the notes I jotted down on my phone.

For anyone new: any time I share a recipe that is not originally mine, I do my best to share the original (99% of the time it comes from another site so I can actually link the original), I test and add metric measurements, and write the recipe in my own words with my own tips.

I usually am sensitive to baked goods being “too sweet”, and most recipes I share are very balanced. I will warn you, these cookies are unapologetically sweet. If that’s not your thing, maybe try another recipe.

Yield: 3 dozen

Butterscotch Spice Crinkle Cookies


  • 1 cup/2 sticks (226g) unsalted butter, room temperature 
  • 1 1/2 (300g) cups brown sugar (tightly packed)
  • 1 egg
  • 1 tsp vanilla
  • 2 1/2 (338g) cups all purpose flour
  • 1 tsp baking soda
  • 1 tsp ground ginger 
  • 1 tsp ground cinnamon
  • 1/8 tsp ground cloves (optional)
  • 1/4 tsp freshly grated nutmeg (optional)
  • 1/2 tsp kosher salt
  • Most of an 11oz package of butterscotch chips (I use about 3/4 of the package)
  • Powdered sugar, for rolling


  1. Preheat the oven to 350° F. Line two baking sheets with silpats or parchment paper.
  2. In the bowl of a stand mixer fitted with a paddle attachment or an electric hand mixer, cream the butter and brown sugar until light and fluffy. Scrape down the bowl as needed and add the egg. Mix again until fluffy.
  3. Add the vanilla extract, flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt. Ground ginger and baking soda have a tendency to clump, so you may need to sift those two ingredients. (I find it easier to just sift those rather than do all the flour too)
  4. Mix in a majority of the butterscotch chips, but save about 20% of the bag for pressing into the baked cookies.
  5. Use a little ice cream scooper to scoop around 1.5 tablespoon cookies. Roll them in powdered sugar before baking (one tray at a time) for 10 minutes or so. They should look puffed with a bit of browning around the edges. They may look wonderful and crinkly on top.
  6. If desired (and I strongly recommend), press 3 extra butterscotch chips into each warm cookie when they come out. It gives them a little more visual appeal 🙂

Video Tutorial

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  1. these are amazing!! i made them last night and they are almost gone this morning. my mom thought they tasted like butterbeer from universal, and they were exactly what my family needed as a pick me up. thank you for sharing!!

  2. these cookies are the perfect holiday treat! they’re definitely sweet but the spices help balance them out, thanks for sharing Jeremy!!

  3. I am making cookies to take to M D Anderson next week and I thought I knew what cookies I was going to bring until I saw this recipe.
    Can’t wait to share with them (and keep some for myself).

  4. These are my go-to christmas cookie since 2020. I do not think they need the powdered sugar. I sometimes add a little Chinese five spice because I like a bold spice flavor. Highly recommend for the holidays!

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