Name: Bourbon Butterscotch Gingerbread Cookie
Yield: 3
Ingredients: ⅔ cup Unsalted butter, softened; 3 ¼ cups Brown sugar, packed; ¼ cup Molasses; 2 Eggs; 2 tsp Vanilla extract; 1 cup Flour; 1 cup Whole wheat flour; 1 tbsp Ground ginger; 1 tsp Baking powder; ¼ tsp Baking soda; 1 tsp Salt; 2 tbsp Bittersweet Kitchen Bourbon Butterscotch sauce; Cream Cheese Frosting dollop

CategoryTeam T.K & Jason

Yields3 Servings

⅔ cup Unsalted butter, softened

3 ¼ cups Brown sugar, packed

¼ cup Molasses

2 Eggs

2 tsp Vanilla extract

1 cup Flour

1 cup Whole wheat flour

1 tbsp Ground ginger

1 tsp Baking powder

¼ tsp Baking soda

1 tsp Salt

2 tbsp Bittersweet Kitchen Bourbon Butterscotch sauce

Cream Cheese Frosting dollop

Preheat oven to 350 degrees. Spray a 9x13 pan with baking spray.

To your stand mixer add the butter and brown sugar on medium speed for 1 minute, until creamed together.

Add molasses, eggs and vanilla until well combined.

In a separate bowl sift together the flour, whole wheat flour, ginger, baking soda, baking powder and salt.

Lower the speed on the stand mixer to the lowest setting and add in the dry ingredients until just combined.

Spread batter into the baking pan evenly and sprinkle it with sanding sugar.

Bake for 35 minutes. Let cool completely before cutting into squares.

Dollop with frosting and drizzle with Bourbon Butterscotch sauce.

Ingredients