Dessert, Cookies: Tiffany G.'s Gingerbread Cookie Cutouts

By LynnK

* soft, easy rolled gingerbread cutouts made with instant Butterscotch or Chocolate pudding
* from my coworker, Speech-Pathologist Tiffany G. who gives these out every holiday season
* a cross between sugar cookies and gingerbread with no molasses
* Will enjoys cutting out and decorating these at Christmas!

Ingredients

• 3/4 cup butter, softened
• 3/4 cup packed brown sugar
• 1 pkg. (3.4 oz.) JELL-O Butterscotch or Chocolate Instant Pudding
• 1 egg
• 2 cups flour
• 1 tsp. baking soda
• 1 Tbsp. ground ginger (may be adjusted or omitted for chocolate)
• 1-1/2 tsp. ground cinnamon
• Make It

Preparation

Step 1

BEAT butter, sugar, dry pudding mix and egg in large bowl with mixer until well blended. Mix remaining ingredients. Gradually add to butter mixture, beating well after each addition. Refrigerate 1 hour or until firm.

HEAT oven to 350°F. Roll out dough on lightly floured surface to 1/4-inch thickness; cut into gingerbread shapes with 4-inch cookie cutter, rerolling trimmings. Place, 2 INCHES APART, on baking sheets sprayed with cooking spray or parchment paper.

BAKE 10 to 12 min. or until edges are lightly browned. Cool on baking sheets 3 min. Remove to wire racks; cool completely. Decorate as desired.

TO DECORATE:
Frosting OR MELTED WHITE CHOCOLATE may be placed in plastic baggy; snip off corner, twist and squeeze to pipe on frosting or melted chocolate. Will likes red-hots for button decorations!