Gingerbread Butterscotch Crinkle Cookies

• 1¾ cups unbleached all-purpose flour 

• 1¼ teaspoons ground ginger 

• 1 teaspoon ground cinnamon 

• ¼ teaspoon ground nutmeg 

• 1½ teaspoons baking powder 

• ½ teaspoon kosher salt 

• 1 stick unsalted butter, room temperature 

• ⅔ cup packed dark-brown sugar 

• ¼ cup unsulfured molasses (not blackstrap) 

• 1 large egg 

• ½ cup butterscotch morsels

• Granulated sugar and powdered sugar, for rolling

Adapted from Martha Stewart

1. In a bowl, whisk together flour, ground ginger, cinnamon, nutmeg, baking powder, and salt.

2. In the bowl of a mixer fitted with the paddle attachment, beat butter with brown sugar on medium-high speed until pale and fluffy, about 2 minutes. Add molasses; beat until combined. Add egg; beat until combined.

3. Reduce speed to low and gradually add flour mixture, beating until combined and no dry flour remains. Add butterscotch morsels and mix until combined. 

4. Line two baking trays with silicone mats or parchment paper. Use a cookie scoop to scoop dough onto the trays. Refrigerate until firm, at least 4 hours and up to 3 days (or freeze up to 1 month; thaw in refrigerator before using).

5. Preheat oven to 350℉, with racks in upper and lower thirds. 

6. Place granulated sugar in a shallow bowl, and powdered sugar in another. Turn dough balls to fully coat in granulated sugar. Transfer to bowl with confectioners' sugar; turn to fully coat. (Balls should be heavily coated; do not shake off excess.) Transfer to prepared sheets, 2 inches apart.

7. Bake, rotating sheets and rack positions once halfway through, until cookies spread and surfaces appear cracked, 15-20 minutes. 

8. Let cool on sheets for 5 minutes, then transfer to a wire rack; let cool completely. Store in an airtight container at room temperature.