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 hourhour15 minutesminutes
Cook Time 8 minutesminutes
Total Time 1 hourhour23 minutesminutes
Servings 2dozen
Author Dine & Dish
Ingredients
1cupbuttersoftened
1cuppacked brown sugar
2eggs
3cupsall-purpose flour
2packages3-1/2 ounces each cook-and-serve butterscotch pudding mix
3teaspoonsground ginger
1teaspoonbaking powder
1teaspoonground cinnamon
Instructions
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.