I’m interrupting our break to wish you all a very Merry Christmas and to share a Butterscotch Gingerbread Cookies recipe that is new to us this year but we love!
I wanted to take a moment out of our holiday break to wish you all a Very Merry Christmas. It didn’t seem right to let the day go by without telling you all how much your support of Dine & Dish means to me. From your comments, emails, cards and gifts sent in the mail, I’m always overwhelmed by the kindness of the readers of this little space on the web. I’ve said it before and I’ve said it again… I have the best blog readers on the internet. Thanks so much for continuing to be here! It means so much to me.
Before closing out I wanted to share these Butterscotch Gingerbread Cookies with you! It’s a recipe I found from an old issue of Taste of Home magazine, and I know it doesn’t do you that much good now that the “gingerbread” holiday is over, but you can save this gingerbread cookies recipe to try next year. We ended up making it 3 times over the season and received rave reviews each time!
So as always, I’m too late to be useful to you this year, but hopefully you’ll remember this Butterscotch Gingerbread Cookies recipe for your holidays next year.
Wishing you all a very, very blessed and Merry Christmas!
(PS… if you love Gingerbread, make sure to try this Gingerbread Coffee Cake I made a couple years ago! So so good!)
Butterscotch Gingerbread Cookies Recipe
- 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
- 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.