Traditional gingerbread cookies with a butterscotch flavor. The use of pudding mix makes them very moist.
Ingredients
1 small box butterscotch pudding mix (cook & serve)
1/2 cup butter, softened
1/2 cup brown sugar
1 large egg
1-1/2 cup all-purpose flour
1 teaspoon ginger
1/2 teaspoon cinnamon
1/2 teaspoon baking soda
decorations or icing
Directions
- Cream pudding mix, butter and brown sugar in a mixing bowl. Beat egg in. Add dry ingredients and mix until blended.
- Wrap in plastic wrap and chill until very firm (2 hours or more). Preheat oven to 350°F.
- Roll out on a well-floured board and cut with cookie cutters. If you find the dough to be sticky, try rolling out between two sheets of waxed paper. 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 approximately 12 large gingerbread people, or many more smaller ones, depending on size of cookie cutters.