This recipe makes GREAT gingerbread cookies!
It's not the really dark kind..but quite mild in flavor. Kinda soft and chewy.
My D's an I used an over-sized cookie cutter and made one for each of thier teachers at school. They looked awesome. FUN to decorate. Our cookie cutter was so big this recipe only made one.
This is great to do with the kids or grandchildren!
Original recipe makes 2 1/2 dozen Change Servings
1 (3.5 ounce) package cook and serve butterscotch pudding mix
1/2 cup butter
1/2 cup packed brown sugar
1 egg
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
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Directions
In a medium bowl, cream together the dry butterscotch pudding mix, butter, and brown sugar until smooth. Stir in the egg. Combine the flour, baking soda, ginger, and cinnamon; stir into the pudding mixture.
Cover, and chill dough until firm, about 1 hour.
Preheat the oven to 350 degrees F (175 degrees C). Grease baking sheets. On a floured board, roll dough out to about 1/8 inch thickness, and cut into man shapes using a cookie cutter. Place cookies 2 inches apart on the prepared baking sheets.
Bake for 10 to 12 minutes in the preheated oven, until cookies are golden at the edges. Cool on wire racks.