GINGERBREAD 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.

BUTTERSCOTCH GINGERBREAD MEN RECIPE: HOW TO MAKE IT

Butterscotch Gingerbread Men Recipe: How to Make It image

The addition of butterscotch pudding makes these a little different than most gingerbread cutout recipes. The recipe comes from my mother-in-law's files.

Provided by Taste of Home

Categories Desserts

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 1-1/2 dozen.

Number Of Ingredients 11

Ingredients

1/2 cup butter, softened
1/2 cup packed brown sugar
1 package (3.4 ounces) instant butterscotch pudding mix
1 egg
1-1/2 cups all-purpose flour
1-1/2 teaspoons ground ginger
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
FROSTING:
2 cups confectioners' sugar
3 tablespoons whole milk

Steps:

In a small bowl, cream the butter, brown sugar and pudding mix until light and fluffy. Beat in egg. Combine the flour, ginger, baking soda and cinnamon; gradually add to the creamed mixture and mix well. Cover and refrigerate overnight. , On a lightly floured surface, roll out to 1/8-in. thickness. Cut with a 5-in. gingerbread man cutter. Place 1 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until edges are golden. Remove to wire racks to cool. , In another small bowl, combine confectioners' sugar and milk until smooth. Decorate cookies with frosting as desired.

Nutrition Facts : Calories 183 calories, FatContent 6g fat (3g saturated fat), CholesterolContent 26mg cholesterol, SodiumContent 177mg sodium, CarbohydrateContent 32g carbohydrate (23g sugars, FiberContent 0 fiber), ProteinContent 2g protein.

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