These easy, refrigerator Butterscotch chews combine the chew and brown sugar flavors of blondies with a little holiday ginger spice!
1 ½ cups all purpose flour
½ teaspoon salt
1 ½ teaspoons baking powder
½ teaspoon ginger
½ cup butter, room temperature
1 cup light brown sugar, firmly packed
1 teaspoon vanilla
½ cup walnuts, toasted and finely chopped
In a medium bowl, whisk together the flour, salt baking powder and ginger. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment or with a hand mixer, cream the butter and sugar until combined. Brown sugar doesn’t get as “light and fluffy” as granulated.
Add the egg and vanilla and continue to beat until completely incorporated.
Turn the mixer speed to low and add in the flour until almost totally incorporated.
Stir in the walnuts.
Divide the dough between two sheets of parchment paper and roll into a log about 2 inches in diameter. Refrigerate. The dough will be soft at this point so if you want perfectly round cookies (raise your hand if you’re a perfectionist), take them out after about an hour and tighten the log to create a perfect circle. Chill overnight.
When ready to bake preheat oven to 375°F.
Slice log into 1/8 inch slices, place 1 inch apart on parchment lined baking sheets, and bake 7-10 minutes in preheated oven until the edges have set and the centers are matte and no longer look doughy.
Allow to cool 10 minutes on baking sheet and then cool completely on a wire rack.
Store at room temperature in an air-tight container for 3 days. They were best the day and the day after they were baked.
Dough will keep 7 days in the refrigerator.
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