More Great Recipes: Christmas | Cookies | Diabetic

Butterscotch Gingerbread Cookies


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Member since 2012

Serves 24 servings | Prep Time 15 minutes + chilling | Cook Time 10 minutes + cooling

Ingredients

1 cup butter, softened
1 cup packed brown sugar
2 eggs
3 cups all-purpose flour
2 packages (3-1/2 ounces each) cook-and-serve butterscotch pudding mix
3 teaspoons ground ginger
1 teaspoon baking powder
1 teaspoon ground cinnamon


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 in. apart on ungreased baking sheets.



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


Pairs Well With


Notes

Every time I make these wonderful cookies, the spicy aroma takes me back to my childhood. I helped Grandma make and deliver them to neighbors.

This recipe is Diabetic Friendly.

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