Butterscotch Gingerbread Cookies

Name: Butterscotch Gingerbread Cookies
Prep time: 1 h
Cook time: PT6-8M
Total time: 74 min
Yield: 2
Ingredients: 1 Cup of Butter, softened; 1 cup of packed brown sugar; 2 large eggs; 3 cups of all purpose flour; 2 packages (3.5 oz each) of cook and serve butterscotch pudding mix; 3 teaspoons of ground ginger; 1 teaspoon baking powder; 1 teaspoon ground cinnamon

by Charity

2 Dozen

1 hr 14 min

I am always looking for the perfect cookies to bake during the Christmas season and these definitely fit the bill! I make them every year and I am a fan of soft gingerbread cookies and these have an added flavor twist of butterscotch to them as well. They are so delicious and so much fun to decorate! Also, they are pretty easy to make. Aside from the hour it needs to chill, it really doesn’t take long at all to whip it altogether!

https://morningsonmacedonia.com/my-top-5-favorite-christmas-cookies-that-i-bake-every-year/

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.

I let them dry on parchment paper after icing

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.

Even my hubby loves to help me decorate!

Look how pretty they turned out!

Butterscotch Gingerbread Cookies

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Recipe details

Yield 2 Dozen
Time spent: Prep time: 1 Hours Cook time: 6-8 Minutes Total time: 1 hr 14 min

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Instructions

In a large bowl, cream the butter and brown sugar together, until light and fluffy.
Beat in 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.
Decorate as desired and enjoy!