Butterscotch Gingerbread Cookies


  • 1 cup butter, softened
  • 1 cup packed brown sugar
  • 2 eggs
  • 3 cups all-purpose flour
  • 2 (3 1/2 ounce) packages cook-and-serve butterscotch pudding mix
  • 3 teaspoons ground ginger
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon


  1. In a large bowl, cream the butter and brown sugar until light and fluffy. Beat in the eggs.
  2. Combine the flour, pudding mixes, ginger, baking powder and cinnamon; gradually add to creamed mixture and mix well.
  3. Cover and refrigerate for 1 hour or until easy to handle.
  4. 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 baking sheets.
  5. Bake at 350 degrees F for 6-8 minutes or until firm.
  6. Remove to wire racks to cool.
  7. Decorate as desired.

Makes about 2 dozen.

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