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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
This recipe is:
Quick
Diabetic Friendly
Nutritional Facts 1 cookie equals 194 calories, 8 g fat (5 g saturated fat), 38 mg cholesterol, 144 mg sodium, 29 g carbohydrate, 1 g fiber, 2 g protein.
Originally published as Butterscotch Gingerbread Cookies in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p105
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Reviewed on Dec. 21, 2010 by California Mary
I really liked the strong ginger taste, but I think next time I'll reduce the ginger as it was too strong for some people. I didn't refrigerate the dough or roll it out. I simply used a tablespoon measuring spoon and rolled the dough into balls. They came out soft and fluffy. A great "ball" cookie.
Reviewed on Dec. 20, 2010 by jaceyd
These cookies are fantastic! We've eaten the whole batch and now need to make more before Christmas :) We baked exactly as the directions stated, no changes...but I agree not to refrig longer than an hour. Highly recommend
Reviewed on Dec. 14, 2010 by panda1967
Now a part of my favorite cookies! Don't refrigerate longer than 1 hr......use flour while rolling to prevent sticking, but easy to work with and soft tasty cookie!! Am going to try different pudding mixes for different flavors, by the way, this recipe made 46 3-inch gingerbread men. And they all came out perfect!
Reviewed on Dec. 14, 2010 by ne1410us
i had to search a while for the cook and serve butterscotch pudding. I skipped the refridgeration part and rolled and pressed with sugared glass bottom like pnut butter cookies. Next time i will add the nutmeg for more depth.
Reviewed on Dec. 12, 2010 by jlwhetzel
Great tasting cookies, but SUPER sticky dough. Refrigerated overnight and still unable to roll out. Wondering why...
Reviewed on Dec. 11, 2010 by kkluv2cook
These are the best cookies EVER!!!!!
Reviewed on Dec. 10, 2010 by seablue02
This was really good. I will most definitly make these again. Tor those with very stiff dough, I never had that problem. Make sure you are using large or extra large eggs. The size of the eggs can make a world of difference in how your cookie dough turns out. I also added an extra tsp of ginger and cinnnmaon. Also, I did not refridgerate the dough, I used my small ice scream scooper with the release lever. So I dropped the dough rather than rolling it out. I then iced them with a Vanilla Butter Frosting. Super good.
Reviewed on Dec. 07, 2010 by nilouve
Like some of the other reviews, I found the dough to be a little stiff but I got around that by skipping the refrigeration step. They werequicker to make this way and they are indeed soooo good! A keeper for sure.
Reviewed on Dec. 04, 2010 by alainaw30
I can't believe any of the dough made it to the oven. I didn't find these hard to manage at all...my five-year old daughter was able to handle the dough just fine.YUM!!!
I can't believe any of the dough made it to the oven. I didn't find these hard to manage at all...my five-year old daughter was able to handle the dough just fine.
YUM!!!
Reviewed on Nov. 19, 2010 by JessBallard
I am not sure why there is a negative review, but these cookies taste even better than they look. I am asked for the recipe every time I make them and the kids request them every year. It has become a part of our annual Christmas baking weekend.
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