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This is the BEST GINGERBREAD Cookie recipe you'll ever find! It's too good to save these for Christmas, so make different shapes throughout the year ** Optional FROSTING **
BUTTERSCOTCH GINGERBREAD COOKIES
1/2 cup butter, softened
1/2 cup packed brown sugar.............................................1 egg
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
Optional GLAZE:
1 cup powdered sugar.........................................................2 TB softened butter
milk or flavored liquid coffee creamer (caramel, Crème brulee)
food coloring, as desired
Decorations as desired ~
***
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 several hours or overnight. …
On lightly floured surface, roll out to about 1/8”-1/4" 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)
***
Optional GLAZE:
In a small bowl, whisk together the butter and powdered sugar, adding the milk (or flavored coffee creamer) 1 tsp. at a time, until thick smooth consistency. If you're using food coloring, add 2 drops when you add the milk.
BUTTERSCOTCH GINGERBREAD COOKIES
1/2 cup butter, softened
1/2 cup packed brown sugar.............................................1 egg
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
Optional GLAZE:
1 cup powdered sugar.........................................................2 TB softened butter
milk or flavored liquid coffee creamer (caramel, Crème brulee)
food coloring, as desired
Decorations as desired ~
***
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 several hours or overnight. …
On lightly floured surface, roll out to about 1/8”-1/4" 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)
***
Optional GLAZE:
In a small bowl, whisk together the butter and powdered sugar, adding the milk (or flavored coffee creamer) 1 tsp. at a time, until thick smooth consistency. If you're using food coloring, add 2 drops when you add the milk.
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