Easy Gingerbread Cookies
INGREDIENTS
- 1 5.9 oz. pkg. butterscotch pudding mix
- 3/4 C. butter
- 3/4 C. firmly packed brown sugar
- 1 egg
- 2 1/4 C. all-purpose flour
- 1 tsp. baking soda
- 1 Tbs. ground ginger
- 1 1/2 tsp. ground cinnamon
DIRECTIONS
- Cream pudding mix with butter and sugar; add egg, and blend well.
- Combine flour, baking soda, ginger, and cinnamon; blend into pudding mixture.
- Chill dough for 1 hour or until firm.
- Roll dough on a floured board to about 1/4 inch thickness and cut with cookie cutter.
- Place on greased baking sheets; use a straw to make a hole in the top of the cookie for hanging on the tree, if desired.
- Bake at 350 degrees for 10-12 minutes.
- Remove from oven and cool on wire rack.
- Decorate if desired.