Butterscotch Gingerbread Cookies

Preheat the oven to 350.

To make these cookies, cream the butter and brown sugar together, until light and fluffy in a large bowl. Then, beat in the eggs.

In a separate bowl, combine flour, pudding mixes, ginger, baking powder and cinnamon. Gradually add this dry mixture to the creamed mixture and mix well.

Refrigerate the dough for at least one hour, or until it is easier to handle.

On a lightly floured surface, roll out the dough into 1/4 inch thickness. Cut out cookie shapes wit lightly floured cookie cutters. Place 1 inch apart on un-greased baking sheets.

Bake at 350 for 6-8 minutes or until firm. Remove and let cool on wire racks.

After the cookies are done baking and cooling, you can now decorate them to your heart's desire! Or, if you don't want to fool with decorating them, you don't have to. Totally up to you! But I prefer to ice them and I love spending time decorating cookies. Decorating and Icing cookies is just part of the Christmas season to me. These cookies taste delicious with a cup of coffee too. I love the extra flavor that the butterscotch brings these gingerbread cookies. I am not really a fan of crunchy gingerbread cookies, and these are a very nice alternative since they are both chewy and soft.