Butterscotch Sasquatch!

Say hello to “Buttersquatch”! Old fashioned gingerbread cookies topped with butterscotch and chocolate curls. These are easy and fun to make! Watch the detailed how-to video below.

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Butterscotch Sasquatch Cookies

Delicious old fashioned gingerbread cookies topped with butterscotch and chocolate curls. I used a sasquatch cookie cutter. This recipe would also make cute gingerbread men.
Course Delicious with Coffee, Dessert, Halloween Party Cookies, Special Treat
Servings 13 cookies


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)


  • 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)


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!
Keyword Bigfoot, Gingerbread, Molasses Cookies, Sasquatch

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