BUTTERSCOTCH GINGERBREAD COOKIES

 

  • Cooking Time: 10 minutes + cooling
  • Servings: 24 servings
  • Preparation Time: 15 minutes + chilling

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

Directions

  • 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.

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.

Categories: Christmas  Cookies  Diabetic 
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