Butterscotch Gingerbread Cookies |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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Ingredients:
1 cup butter, softened |
1 cup brown sugar, packed |
2 eggs |
3 cups all-purpose flour |
2 (3 1/2 ounce) packages cook-and-serve butterscotch pudding mix |
3 teaspoons ground ginger |
1 teaspoon baking powder |
1 teaspoon ground cinnamon |
Directions:
1. In a large bowl, cream the butter and brown sugar until light and fluffy.
2. Beat in the eggs.
3. Combine the flour, pudding mixes, ginger, baking powder and cinnamon; gradually add to creamed mixture and mix well.
4. Cover and refrigerate for 1 hour or until easy to handle.
5. On a lightly floured surface, roll out dough to 1/4-in. thickness.
6. Cut with lightly floured cookie cutters.
7. Place 1 inches apart on ungreased baking sheets.
8. Bake at 350° for 6-8 minutes or until firm.
9. Remove to wire racks to cool.
10. Decorate as desired.
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