Butterscotch Gingerbread Cookies
“Every time I make these wonderful cookies, the spicy aroma takes me back to my childhood. I helped Mom make them and delivered them to neighbours.” —Kara Cook, Elk Ridge, Utah
| Servings | Prep Time | Cook Time |
| 36cookies | 15 minutes + chilling | 10 minutes + cooling |
| Servings | Prep Time |
| 36cookies | 15 minutes + chilling |
| Cook Time |
| 10 minutes + cooling |
Ingredients
- 1 cup butter softened
- 1 cup packed brown sugar
- 2 large eggs
- 3 cups all-purpose flour
- 2 packages cook-and-serve butterscotch pudding mix (3-1/2 oz each)
- 3 tsp ground ginger
- 1 tsp baking powder
- 1 tsp ground cinnamon
Portions: cookies
Units:
|
Ingredients
Portions: cookies
Units:
|
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. 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.
Recipe Notes
Nutrition Facts
1 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.
