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.
AuthorDine & Dish
1cuppacked brown sugar
2packages3-1/2 ounces each cook-and-serve butterscotch pudding mix
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.