Festive Butterscotch Ginger Snaps Cookies

Butterscotch Ginger Snaps Cookies have the same great old-fashioned snap and taste but with a twist to the recipe perfect for the holidays.

Bring gourmet into your home kitchen without the extra costs of the bakery to make Butterscotch Ginger Snap Cookies

Plenty Of Snap In These Festive Easy Ginger Snaps Cookies

I’ve taken the old-fashioned Ginger Snaps recipe to the next level and created a cookie that no one has ever tasted.

Well, my family was the first taste-testers of my butterscotch ginger cookies and I got thumbs up from all.

I know many of you might be scratching your head wondering why and how on earth I’ve made Butterscotch Ginger Snaps.

Why mess around with tradition and create a new recipe?

Well, that’s how recipes are often created because bakers test their ideas to see if they work.

Although traditional baking holds a place in my heart I find the only way to create new recipes is to experiment.

This might mean you fail at some of your test recipes but other times like this, they turn out magnificent.

I’ve burnt, undercooked, and ruined plenty of test recipes in my years but it’s only given me the confidence to continue.

You learn what NOT to do in the process so you don’t do it again. Life is about experiences and baking is a science of joy.

Old Fashioned Butterscotch Ginger Snaps

Before we get into my Butterscotch Ginger Snaps recipe for those of you not familiar with the Ginger Snap, just think crunch.

If you’re craving a spiced cookie with a crunchy, chewy texture this is the cookie recipe that you want to make.

What are Ginger Snaps Cookies?

A ginger snap, ginger nut, or ginger biscuit is a globally popular biscuit based snack food, flavoured with ginger.

Ginger snaps are flavoured with powdered ginger and a variety of other spices, most commonly cinnamon, molasses, and nutmeg. – Wikipedia

I’ve always been the type of person who enjoys experimenting with flavours which is what I did with these gorgeous sugared Butterscotch Ginger Snaps.

I was skeptical at first but it really does have a great taste and texture although I had to work with the recipe to get the correct consistency for a cookie batter. 

A really good snap for Ginger Snaps. (say that 10 times, ha)

Ginger Snaps Cookies are easy to make and popular across the world and of course a huge hit in our household.

Growing up in Scottland I was fortunate enough that my mum taught me many traditional recipes in our family.

Secret Ingredient For My Ginger Snap Cookies

The twist for my Ginger Snaps is the secret flavouring which turned out fantastic. Pat on the shoulder for me. 

Don’t you just love a good secret when reading a recipe?

The big surprise is that for these Ginger Snap Cookies you add a box of Butterscotch Jello to the cookie batter.

Sounds different BUT it works! Let’s get to it.

How to make Sugared Butterscotch Ginger Snaps Cookies

I remember when Mrs. CBB was visiting me in the UK and she tried Ginger Snaps for the first time.

They were not homemade Ginger Snaps rather she bought a roll of Ginger Snaps at the shop.

I’m pretty sure she bought a few more packs after that first one and even brought some home to Canada with her. – Mr.CBB

Printable Recipe Is Below

Butterscotch Ginger Snaps Cookies Ingredients

• 1 cup butter, softened
• 3/4 cup packed brown sugar
• 1pkg (4 serving size) butterscotch instant pudding
• 1 large egg
• 1/2 cup finely chopped crystallized ginger
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 tablespoon ground ginger
• 1 1/2 teaspoons ground cinnamon
• 1/4 cup granulated sugar
• 1 teaspoon water

Making Butterscotch Ginger Snaps Cookies

Pre-Heat oven to 350oF

• Beat first 5 ingredients together in a large bowl or mixer until well blended (TIP: if you didn’t have time to get your butter to room temp, grate it and it will mix into the ingredients without any lumps)
• Mix remaining ingredients except for sugar into a bowl.
• Gradually add this to the pudding mix, once it starts to hold together into a dough you can add the teaspoon of water this will make the dough tight and manageable to roll.
• Divide In half and roll into two 10 inch rolls.
• Wrap in plastic wrap, refrigerate for 1hour or until firm.
• After 1 hour unwrap from film and roll into the granulated sugar.
• Cut dough into 1/2 inch slices and place roughly an inch apart onto nonstick baking sheets or sprayed lightly with cooking spray.
• Bake for 11 to 13 mins or until lightly browned.
• Let cool for about 5mins then transfer to wire racks to cool completely.

A delicious and easy Butterscotch Ginger Snaps cookie to enjoy with a cup of tea or to have ready when the kids come in from school. 

They will snap these Butterscotch Ginger Snaps up in a snap.

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