Instructions

1. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
2. In a microwave-safe bowl, melt the butterscotch chips in 30-second intervals, stirring between each interval until smooth. Set aside to cool slightly.
3. In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy, using an electric mixer on medium speed. This should take about 3-4 minutes.
4. Add the eggs one at a time to the butter mixture, beating well after each addition. Mix in the melted butterscotch chips until fully incorporated.
5. In a separate bowl, whisk together the all-purpose flour, baking powder, cinnamon, and nutmeg until well combined.
6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
7. Cover the cookie dough and refrigerate for 30 minutes to firm up, which will make it easier to handle.
8. Place the powdered sugar in a shallow bowl. Using a cookie scoop or spoon, portion the chilled dough into 1-inch balls.
9. Roll each dough ball completely in powdered sugar, ensuring a thick, even coating that will create the signature crinkle effect.
10. Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading.
11. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the tops have cracked.
12. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
13. Store the cooled cookies in an airtight container at room temperature for up to 5 days. The cookies will maintain their soft, crinkly texture and rich butterscotch spice flavor.