Butterscotch Gingerbread Cookies
Total TimePrep: 15 min. + chilling Bake: 10 min. + cooling
Makesabout 2 dozen
- 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
- 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.
Nutrition Facts1 each: 194 calories, 8g fat (5g saturated fat), 38mg cholesterol, 144mg sodium, 29g carbohydrate (15g sugars, 1g fiber), 2g protein. Diabetic Exchanges: 2 starch, 1 fat.
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Nov 13, 2017
(I give this one 5 stars, but the stars aren't working for my post) Love the flavor of these cookies. I tried an experiment and it worked well. Rather than roll and cut out the dough, I rolled it into balls and flattened them with some cookies stamps I have. I dipped the stamps in sugar to prevent sticking and it makes a nice coating as well. Guess I'm a lazy baker--always looking for easier ways to make things!
Jan 7, 2016
I pulled this recipe last year, and didn't make it. I made it this year, and I was surprised at how good these were. Nice and moist, with an easy to work with dough. Even my daughter who hates butterscotch liked these cookies. We will make these every year
Dec 12, 2015
Do you have to cook the pudding on top of the stove or just add the mix straight from the box?
Jan 26, 2015
These turned out very good
Dec 24, 2014
I was wondering how butterscotch and ginger would mix, but it turned out a very nice flavor.I also worried about the stickiness of the dough because of other reviews, but I let the dough chill as directed and just laid plenty of flour out to roll it on--it was fine! Don't be afraid to lay down that flour as needed! After using about half the dough, it warmed up, so I returned it to the fridge to cool off again while I baked some other cookies. Again, used plenty of flour for rolling. It worked great.I recommend not rolling too thin. The thicker cookies tasted better and didn't crisp too much. I also thought the ones cooked on a stone came out better than the ones cooked on a metal pan. Hope that helps!Kid tested and approved--he said they were "amazing."
Dec 19, 2014
These were good. Nice spin on traditional gingerbread cookies.
Nov 23, 2014
I really like the flavor of these cookies. Traditional cut out cookies often lack flavor, but that's not a problem with this recipe.
Nov 22, 2014
These sound good! I read this tip which might help: "Roll the dough out on parchment paper, cut out, lift unused dough from around the cookies and transfer to cookie sheet on the parchment paper. Don't used wax paper, it will burn."
Dec 27, 2013
Pretty good. I liked the taste.
Dec 18, 2013
I followed this recipe to a "t", refrigerated the dough for over an hour but when I rolled it out on a more than "lightly" floured surface, I could not get the cutouts to lift off for anything. Started over adding more flour before rolling out and no better, even tried freezing the dough for bit.... very frustrating! Ended up just throwing the whole thing away... too bad because they sounded so good!!!