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 Cookies
Butterscotch Gingerbread Cookies
Butterscotch Gingerbread Cookies
Servings Prep Time Cook Time
36cookies 15 minutes + chilling 10 minutes + cooling
Servings Prep Time
36cookies 15 minutes + chilling
Cook Time
10 minutes + cooling
Ingredients
Portions: cookies
Units:
Ingredients
Portions: cookies
Units:
Instructions
  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.