Name: Soft Gingersnaps with Butterscotch Chips
Prep time: 2 h 15 min
Cook time: 8 min
Total time: 2 h 45 min
Yield: 30 cookies
Ingredients: 3 cups (375g) all-purpose flour (spoon & leveled); 1 teaspoon baking soda; 2 teaspoons ground ginger; 1 and 1/4 teaspoon ground cinnamon; 1/4 teaspoon ground cloves; 1/4 teaspoon ground nutmeg; 1/4 teaspoon salt; 3/4 cup (170g) unsalted butter, softened to room temperature; 3/4 cup (150g) dark brown sugar; 1/3 cup (104g) dark molasses; 1 egg, at room temperature; 2 teaspoons pure vanilla extract; for rolling: 1/3 cup (67g) granulated sugar; 1 cup (180g) butterscotch chips