Cookie Recipes
Butterscotch Gingerbread Cookies
Yield: about 2 dozen
Ingredients
- 1 cup butter, softened
- 1 cup packed brown sugar
- 2 eggs
- 3 cups all-purpose flour
- 2 (3 1/2 ounce) boxes 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.
- Cover and refrigerate for 1 hour or until easy to handle.
- Heat oven to 350 degrees F.
- On a lightly floured surface, roll out dough to 1/4 inch thickness. Cut with lightly floured cookie cutters. Place 1 inch apart on ungreased cookie sheets.
- Bake for 6 to 8 minutes or until firm.
- Remove to wire racks to cool.
- Decorate as desired.