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
http://www.tasteofhome.com
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. Yield: about 2 dozen.
