Butterscotch Gingerbread Cookies

• Vegetarian

• Produce

  • 3 tsp Ginger, ground

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 2 packages (3-1/2 ounces each cook-and-serve butterscotch pudding mix
  • 3 cups All-purpose flour
  • 1 tsp Baking powder
  • 1 cup Brown sugar, packed
  • 1 tsp Cinnamon, ground

• Dairy

  • 1 cup Butter

Found on tasteofhome.com

Description

Ingredients

• 1 cup butter, softened
• 1 cup packed brown sugar
• 2 large 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

Directions

• Directions 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. On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with lightly floured cookie cutters. Place 1 in. apart on ungreased baking sheets. Bake at 350° for 6-8 minutes or until firm. Remove to wire racks to cool. Decorate as desired. Yield: about 2 dozen. Originally published as Butterscotch Gingerbread Cookies in Taste of Homes Holiday & Celebrations Cookbook Annual 2005, p105 window._taboola = window._taboola || []; _taboola.push({ mode: thumbnails-i, container: taboola-native-stream-thumbnails, placement: Native Stream Thumbnails, target_type: mix });

Nutrition