Tip 2: When you roll out the cookie dough, do it between 2 pieces of waxed paper ~ no flour needed. So no mess to clean up (and no extra flour to make your cookie dough tough)
Tip 3: The recipe doesn't call for any frosting or glaze. For these, I put a dollop of MELTED WHITE BAKING WAFERS and spread with a butter knife. You can also use: vanilla almond bark ~ or melted vanilla canned frosting (on microwave for about 20 seconds and put into a GLASS dish first)
Tip 4: I also keep extra melted chocolate (white and brown) in covered glass dishes in refrigerator. Microwave white about 30-35 seconds, and brown about 40-60 seconds ~ then whisk well to use as a drizzle or glaze later.
I call these THE BEST GINGERBREAD COOKIES, because they really are! No one else will be making them with a package of butterscotch pudding in the cookie dough, so yours will be better than anyone else!
The Best GINGERBREAD COOKIES
1/2 cup butter, softened……………………1/2 cup packed brown sugar
1 package (3.4 oz) INSTANT butterscotch pudding mix
1 egg………………………………………….1-1/2 cups flour
1-1/2 tsp ground ginger…………………….1/2 tsp baking soda
1/2 tsp ground cinnamon
Decorations below ~
***
Preheat oven to 350. Line baking sheets with parchment paper.
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. …
On lightly floured surface, roll out to about 1/8” thickness; cut with cookie cutters. Place about 1” apart on cookie sheets. Bake for 7-10 minutes or until edges are just golden. Remove to wire racks to cool. Decorate … Makes 1-1/2 to 2 dozen (depending on size of cutter)
My suggestions for WHITE CHOCOLATE on top ~ see TIP 3 above. I put mini colored stars on the star cookie ~ and red & blue colored sugar on the Liberty bells