Butterscotch Gingerbread Cookies
These cookies are the perfect holiday treat because of their spicy ginger and warm butterscotch flavors.
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- 1 Cup butter, softened
- 1 Cup packed brown sugar
- 2 eggs
- 3 Cups all-purpose flour
- Two 3 1/2-ounce packages 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-inch thickness. Cut with lightly floured cookie cutters. Place 1 inch apart on ungreased baking sheets.
Bake at 350 degrees for 6-8 minutes or until firm. Remove to wire racks to cool. Decorate as desired.