GINGER BUTTERSCOTCH COOKIES RECIPES

Name: Butterscotch Gingerbread Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: about 3 dozen.
Cuisine: Europe, German
Ingredients: 1 cup butter, softened; 1 cup packed brown sugar; 2 large eggs; 3 cups all-purpose flour; 2 packages (3-1/2 ounces each) cook-and-serve butterscotch pudding mix; 3 teaspoons ground ginger; 1 teaspoon baking powder; 1 teaspoon ground cinnamon

BUTTERSCOTCH GINGERBREAD COOKIES RECIPE: HOW TO MAKE IT

Butterscotch Gingerbread Cookies Recipe: How to Make It image

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

Ingredients

1 cup butter, softened
1 cup packed brown sugar
2 large eggs
3 cups all-purpose flour
2 packages (3-1/2 ounces each) cook-and-serve butterscotch pudding mix
3 teaspoons ground ginger
1 teaspoon baking powder
1 teaspoon ground cinnamon

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.

GINGER BUTTERSCOTCH COOKIES | HY-VEE

Provided by Hy-Vee Test Kitchen

Yield 0 Makes 54 (1 cookie each).

Number Of Ingredients 10

Ingredients

3 c. of Hy-Vee flour
2 tsp. of Hy-Vee baking soda
1.5 tsp. of Hy-Vee ground ginger
0.75 tsp. of Hy-Vee ground cloves
1 c. of Hy-Vee unsalted butter
1.5 c. of (packed) Hy-Vee brown sugar
2 Hy-Vee eggs
0.333 c. of light molasses
1 (3.4 oz) pkg Hy-Vee instant butterscotch pudding
1 (10 oz) pkg cinnamon chips

Steps:

1. In a medium mixing bowl, stir together flour, baking soda, ginger and cloves. Set aside.
2. In a large mixing bowl, beat butter, brown sugar, eggs, molasses and pudding with an electric mixer until fluffy.
3. Gradually beat in flour mixture until well blended. Stir in cinnamon chips.
4. Drop by rounded tablespoonfuls onto ungreased baking sheets.
5. In a 350-degree oven, bake cookies for 9 to 11 minutes.
6. Allow cookies to cool on baking sheets for 2 minutes. Move cookies onto wire racks to cool completely.

Nutrition Facts : Calories 120, FatContent 5g, CholesterolContent 10mg, SodiumContent 130mg, CarbohydrateContent 18g, FiberContent 0g, SugarContent 12g, ProteinContent 2g

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