Say hello to “Buttersquatch”! Butterscotch Sasquatch Cookies… Old fashioned gingerbread cookies topped with butterscotch and chocolate curls. I had a blast making this video. Who could turn down a delectable bigfoot cookie? These are easy and fun to make! Each Sasquatch has its own unique personality. No need for perfection. The messier the better! Watch the detailed how-to video below.
You’ll love the layers of flavor with this recipe. An old fashioned cookie flavored with molasses, ginger, cinnamon, and allspice, topped with a dip of butterscotch and a sprinkling of chocolate curls.
I’ve been told this recipe will remind you of the gingerbread men of your past…rich with molasses and spices, and balanced out with an “easier than you think” butterscotch topping. It’s a unique flavor blend. And then there’s the chocolate curls on top!
These cookies are fun at Halloween. If you have a turkey cookie cutter, they would make cute cookies for Thanksgiving. Also, try making them at Christmas. Add a little red, white and green icing decorations to pep them up at the holidays.
2 tsp. Ginger, 1 tsp. Cinnamon, 1/4 tsp. Allspice (If you don’t have allspice, you can use cloves as a replacement)
I’m always happy with Ann Clark cookie cutters. Gift idea: Bake a batch of Sasquatch cookies and include this recipe and a bigfoot cookie cutter for a nice gift.
This dough is easy to work with. Great for kids too. From the dough, to the dipping, the chocolate curl fur, eyeballs with expressions,…They’ll love the whole process!
Butterscotch Sasquatch cookies before baking. The cookies will spread slightly as they bake.
After baking. Your house will smell so good as these bake!
Butterscotch Sasquatch Cookies make a fun centerpiece for a party table. They look like they’re dancing!
Please enjoy the video how-to video below. I’ll take you through all the steps to make these easy for you to create. If you try this recipe, please leave a me a comment below. I’d love to hear from you! Have questions? I’m happy to help you out with detailed answers. Happy Baking!
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Butterscotch Sasquatch Cookies
Ingredients
Gingerbread Cookie Dough:
- 1 stick unsalted butter, softened (1/2 cup)
- 1/2 c. sugar
- 1 egg
- 1/2 c. molasses
- 2 1/2 c. all-purpose flour
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 2 tsp. ginger
- 1 tsp. cinnamon
- 1/4 tsp. allspice (or cloves)
Butterscotch Icing:
- 1 11 oz. bag of butterscotch chips
- 2 1/4 tsp. vegetable oil (or shortening)
Decorations:
- 2 medium chocolate bars (for chocolate curls)
- 26 flat white confetti sprinkles, or small white candy pearls (for eyes)
- edible food marker or additional melted dark chocolate (for pupils)
Instructions
For the cookie dough:
- In a mixing bowl, cream together the softened butter and sugar. Add the egg and mix until combined. Add molasses and thoroughly blend in. Add the flour, baking soda, salt, and spices. Mix just until all the dry ingredients are blended in. (I used a hand mixer for almost all of the mixing process, then switched to a spoon for mixing in the last bit of dry ingredients.)
- Wrap dough in plastic wrap, form into a disk about 1 inch thick, and chill in the refrigerator for at least 2 hours or overnight. Or, quick chill in the freezer for 20-30 minutes.
- While the dough chills, this would be a good time to prepare the cookie sheets and chocolate curls. Line two baking sheets with parchment paper and set aside. Make chocolate curls using a carrot peeler for the faux fur :0)
- Preheat oven to 375 degrees. Flour your workspace and roll dough to 1/3 inch thick. Use a 4 1/2 inch (sasquatch!) cookie cutter. You'll get a baker's dozen (13 cookies)! Place cutouts on parchment lined baking sheets. Cookies will spread a little when baking.
- Bake at 375 degrees for about 12 minutes. Baking time will vary depending on your oven. Allow cookies to cool on the baking sheets for 10 minutes before placing on a wire rack. Allow to cool completely before dipping in butterscotch.
For butterscotch icing:
- In a double boiler, melt the butterscotch chips and vegetable oil. If chips are overheated, they can stiffen. Be careful not to overheat. Working one at a time, dip the front of the cookie in butterscotch, shake the excess back into the bowl. Shake the cookie to spread out the butterscotch. A little roughness is ok! A few drips are ok! This adds to the individual character of each sasquatch. Spoon on the chocolate curls, leaving a little blank space for the face, hands, and feet. After dipping a few cookies, add a couple of eyes to each cookie using the confetti sprinkles or pearls. Allow the butterscotch to firm up before drawing on the pupils. If the butterscotch dries before you add the eyes, just dot on a little more butterscotch with a toothpick to help attach the eyes and keep them in place. Once the butterscotch is firm, draw the pupils on the eyes. Now for the last step: add toes! Place a little melted butterscotch in an icing bag or ziploc and snip off a tiny corner. Pipe little toes/claws on each cookie. These are cute, but they taste even better! Have fun and enjoy!