This is the gingerbread cut-out cookie recipe that I've made for over 30 years. It has BUTTERSCOTCH pudding in the dough, which gives it a wonderful flavor ~ in addition to keeping it a little softer ~ yet holds it's shape really well when you bake them. **
Butterscotch Gingerbread Cut-Outs (lower left corner) ** Cherry Coconut Macaroons and Pear bread in back ** Fruitcake Cookies * Magic Cookie Bars **
I make these every year with my grandkids, and they love to decorate them. They each have their own "special" cookie cutter (Taylor has an owl; Campbell has a unicorn; and Wyatt has a football and UT Texas horns). ** I still have the pig cutter that was their mom's special cookie cutter when she was their age!
1/2 cup butter, softened
1/2 cup packed brown sugar (I like dark best)
1 package (3.4 oz) INSTANT butterscotch pudding mix
1-1/2 cups flour
1-1/2 tsp ground ginger
1/2 tsp baking soda
1/2 tsp ground cinnamon
Decorations as desired ~ (I just use store-bought tubes of decorator icing and gel)
In small bowl, cream butter, sugar and pudding mix until light and fluffy. Beat in egg. Combine flour, ginger, cinnamon and baking soda; gradually add to creamed mixture and mix well. Cover and refrigerate overnight (or several hours, at least) …
On lightly floured surface, roll out to about 1/8” thickness; cut with cookie cutters. Place about 1” apart on ungreased (I still use parchment paper) cookie sheets.
Bake at 350 for 7-10 minutes or until edges are just golden. Remove to wire racks to cool. Decorate as desired … Makes 1-1/2 to 2 dozen (depending on size of cutter)