1 small box butterscotch pudding mix (cook & serve)
1/2 cup butter, softened
1/2 cup brown sugar
1 egg
1 1/2 cup flour
1 teaspoon ginger
1/2 teaspoon cinnamon
1/2 teaspoon baking soda
decorations or icing
Preheat oven to 350°. Cream pudding mix, butter and brown sugar in a mixing bowl. Beat egg in. Add dry ingredients and mix until blended. Roll out on floured board and cut with cookie cutters. Add candy buttons, cinnamon candy hearts or other decorations as desired. Bake for approximately 10 minutes and cool on baking sheet 5 minutes before removing to a cooling rack. Cookies may then be
decorated with icing as desired. Makes appx. 12 large cookies, many smaller ones, depending on size of cookie cutters.
A cookie baker in AZ Jan 26, 2008
Would make this again.
Delicious!! I don't usually like gingerbread but I loved these (and so did everyone else)! Make sure to chill the dough for at least an hour prior to cutting out the gingerbread people. (Dough will be a bit hard at first, but once it starts to warm up at room temp it will be the perfect consistency for rolling out and cutting). I'm definitely making these again next winter!
Ms. Badresa in Chicago, IL Dec 21, 2007
Would make this again.
I make these every year. I only have one recommendation. It calls for Brown Sugar. Use light brown sugar. Dark brown sugar gives the cookies an aftertaste that just borders on bitter.
A cookie baker in Courtice, ON Dec 19, 2007
Would make this again.
I loved this receipe.My kids don't like the plain sugar cookies, but they loved the taste of these.I used chocolate pudding mix, tasted great. Roll out in small sections, may stick to counter, use a flipper to make it easier to transfer to cookie sheet.
ASK in Lincoln, NE Dec 18, 2007
Would make this again.
To those who are disappointed in how these turned out, my recommendation would be to not melt the butter (1/2 cup butter, softened). To soften the stick of butter, remove from fridge and let sit on the counter for an hour before using in the recipe. If you melt it in the microwave your dough will surely be sticky.
These were excellent
Good luck!
Ruth in Cedar Rapids, IA Dec 18, 2007
Would make this again.
To Angry Baker & Heather, Do not prepare the pudding mix. You add the dry mix to the butter and brown sugar. 'Cook and serve' refers to the kind of pudding mix to use. In other words don't use the instant pudding mix but the kind you would have to cook.
Heather in Arizona Dec 13, 2007
Would not make this again.
I agree with you "Angry Baker" !!! I am on the same boat as you right now! My dough is so gooey that I can't even roll out the dough to make gingerbread men which was my whole point :-/ Now I guess I'll just have to make boring round cookies and just drop the dough on the pan. BORING!
Dec 12, 2007
Would make this again.
cool as purrrfect ;)
Angry baker Dec 10, 2007
Would not make this again.
I was pumped to make these and eat them, sadly the instructions on the amount of pudding to use was lacking. And now I have a sticky gob of goo with 3 cups flour in it with no end in sight. Here's to rolling goo! WOOO
Peggy in California Dec 10, 2007
Would make this again.
Excellent Recipe. I have made this recipe every year for Christmas since I found it in a woman's magazine in the '70's. My children loved them and now my grandchildren love them. I also use extra spices for more punch.
Miranda in Hornepayne, Ontario, Canada Dec 11, 2006
Would make this again.
I doubled the recipe as well, but wow does the recipe ever make alot! I was up all night baking! I brought a batch of cookies to the school that I work at, and all of the other teachers and staff loved the recipe! It will be a new tradition!
