Butterscotch Gingerbread Cookies

“Every time I make these wonderful cookies, the spicy aroma takes me back to my childhood. I helped Mom make them and delivered them to neighbours.” —Kara Cook, Elk Ridge, Utah

Butterscotch Gingerbread CookiesTaste of Home
Servings Prep Time Cook Time
36cookies 15 minutes + chilling 10 minutes + cooling
Servings Prep Time
36cookies 15 minutes + chilling
Cook Time
10 minutes + cooling
Portions: cookies
Portions: cookies
  1. 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.
  2. 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.
  3. Bake at 350° for 6-8 minutes or until firm. Remove to wire racks to cool. Decorate as desired.
Recipe Notes

Nutrition Facts

1 each: 194 calories, 8g fat (5g saturated fat), 38mg cholesterol, 144mg sodium, 29g carbohydrate (15g sugars, 1g fiber), 2g protein. Diabetic Exchanges: 2 starch, 1 fat.