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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.
Course Dessert
Prep Time 1 hour 15 minutes
Cook Time 8 minutes
Total Time 1 hour 23 minutes
Servings 2 dozen
Author Dine & Dish

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

  1. 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.
  2. For ease of use, cover and refrigerate dough 1 hour or overnight.
  3. 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.
  4. Bake at 350° for 6-8 minutes or until firm. Remove to wire racks to cool.