Butterscotch Gingerbread Cookies

By á-3974

Butterscotch pudding mix adds a new sweet flavor to classic gingerbread cookies. Give your holiday treats a twist with these great Butterscotch Gingerbread Cookies!

Ingredients

• 1 cup butter, softened
• 1 cup brown sugar, packed
• 2 eggs
• 3 cups all-purpose flour
• 2 (3.5-ounce) packages cook-and-serve butterscotch pudding mix
• 3 teaspoons ground ginger
• 1 teaspoon bakinq powder
• 1 teaspoon ground cinnamon

Preparation

Step 1

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.

On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with lightly floured cookie cutters. Place 1 inch apart on ungreased baking sheets.

Bake at 350°F for 6 to 8 minutes or until firm. Remove to wire racks to cool. Decorate as desired.