BUTTERSCOTCH GINGERBREAD COOKIES RECIPES
BUTTERSCOTCH GINGERBREAD COOKIES RECIPE: HOW TO MAKE IT
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 neighbors. —Kara Cook, Elk Ridge, Utah
Provided by Taste of Home
Categories Desserts
Total Time 25 minutes
Prep Time 15 minutes
Cook Time 10 minutes
Yield about 3 dozen.
Number Of Ingredients 8
Steps:
- 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., 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. , Bake at 350° for 6-8 minutes or until firm. Remove to wire racks to cool. Decorate as desired.
Nutrition Facts : Calories 194 calories, FatContent 8g fat (5g saturated fat), CholesterolContent 38mg cholesterol, SodiumContent 144mg sodium, CarbohydrateContent 29g carbohydrate (15g sugars, FiberContent 1g fiber), ProteinContent 2g protein.
BUTTERSCOTCH GINGERBREAD COOKIES RECIPE - FOOD.COM
Make and share this Butterscotch Gingerbread Cookies recipe from Food.com.
Total Time 24 minutes
Prep Time 15 minutes
Cook Time 9 minutes
Yield 5 Dozen Cookies
Number Of Ingredients 11
Steps:
- PREHEAT oven to 350°F.
- COMBINE flour, baking soda, cinnamon, ginger, cloves and salt in small bowl.
- BEAT sugar, butter, molasses and egg in large mixer bowl until creamy. Gradually beat in flour mixture until well blended. Stir in morsels. Drop by rounded tablespoon onto ungreased baking sheets.
- BAKE for 9 to 11 minutes or until cookies are lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Nutrition Facts : Calories 933.5, FatContent 38.6, SaturatedFatContent 23.8, CholesterolContent 134.8, SodiumContent 1103.6, CarbohydrateContent 140.1, FiberContent 2.6, SugarContent 76.8, ProteinContent 9.6
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