Butterscotch Gingerbread Cookies Recipe
Butterscotch Gingerbread Cookies are a soft and mild take on the traditional gingerbread cookies recipe. Kids and adults love this recipe! Recipe from Taste of Home Magazine submitted by Kara Cook, 2005.
Servings 2 dozen
Ingredients
- 1 cup butter softened
- 1 cup packed brown sugar
- 2 eggs
- 3 cups all-purpose flour
- 2 packages 3-1/2 ounces each cook-and-serve butterscotch pudding mix
- 3 teaspoons ground ginger
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
Instructions
- In a large bowl, cream the butter and brown sugar until light and fluffy. Beat in the eggs. Combine the flour, pudding mixes, ginger, baking powder and cinnamon; gradually add to creamed mixture and mix well.
- For ease of use, cover and refrigerate dough 1 hour or overnight.
- On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with lightly floured cookie cutters. Place 1 in. apart on un-greased baking sheets.
- Bake at 350° for 6-8 minutes or until firm. Remove to wire racks to cool.