• 24servings
  • 25minutes
  • 194calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, H, D
MineralsFluorine, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup butter, softened

  2. 1 cup packed brown sugar

  3. 2 eggs

  4. 3 cups all-purpose flour

  5. 2 packages (3-1/2 ounces each ) cook-and-serve butterscotch pudding mix

  6. 3 teaspoons ground ginger

  7. 1 teaspoon baking powder

  8. 1 teaspoon ground cinnamon

Instructions Jump to Ingredients ↑

  1. Butterscotch Gingerbread Cookies Recipe photo by Taste of Home 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.

  2. 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.

  3. Bake at 350° for 6-8 minutes or until firm. Remove to wire racks to cool. Decorate as desired. Yield: about 2 dozen.


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