Ingredients

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

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-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.

Butterscotch Gingerbread Cookies

Ingredients

Directions