Monday, December 13, 2010

Butterscotch Gingerbread Cookies

The other day Gabe and I had some fun time in the kitchen making cookies. Gabe LOVED USING the cookie cutters and the whole time we were making these he kept saying "This is so much fun to make cookies, thank you for letting me make cookies with you mama" He was on cloud nine.

I liked how this recipe differed from the traditional gingerbread cookie recipe with the addition of the butterscotch pudding. They were moist and chewy and just plain ol delicious. Next I think we will have to make and decorate sugar cookies. I can't even tell you how thrilled I am that my little guy loves to cook and bake with me. Who needs a girl?! =)

I actually halved the recipe with no problems at all.

Rolling the cookie dough

I don't even want to admit how much of the dough Gabe ate...all before lunch!

Getting messy in the kitchen with Mummy ROCKS!

Butterscotch Gingerbread Cookies

My Taste of Home website

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. Yield: about 2 dozen.

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