Butterscotch Gingerbread Cookies Recipe

Butterscotch Gingerbread Cookies Recipe Butterscotch Gingerbread Cookies Recipe photo by Taste of Home Rating 5

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

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Butterscotch Gingerbread Cookies Recipe
  • Prep: 15 min. + chilling Bake: 10 min. + cooling
  • Yield: 24 Servings
15 10 25

Ingredients

  • 1 cup butter, softened
  • 1 cup packed brown sugar
  • 2 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

Directions

  • 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. Yield: about 2 dozen.

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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Reviews for Butterscotch Gingerbread Cookies

Butterscotch Gingerbread Cookies Recipe

Butterscotch Gingerbread Cookies

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(1-9) of 9 reviews

Reviewed on Jan. 16, 2013 by cbunnums

My daughter chose this as her first try at cutout cookies and a first attempt at gingerbread for us both. The dough was easy to work with, easy to cutout and kept a pretty good shape when baking. They taste very good and most important, they stay nice and soft!! Friends enjoyed them too. They made next year's list for our Christmas cookie bake-a-thon!

Reviewed on Jan. 03, 2013 by i_like_pie

Easy and delicious, family loved them!

Reviewed on Jan. 01, 2013 by Chalaryb

I made this as a drop cookie and it turned out rich in flavor, soft, and absolutely perfect! I only had to bake them closer to 15 minutes because the dough was very thick. I will def make these again.

Reviewed on Dec. 23, 2012 by Suzie Citizen

Used melted white chocolate chips for "icing" and dusted very lightly with powdered sugar. Beautiful! Great alternative to sugar cookies for cut-out cookie recipe.

Reviewed on Dec. 19, 2012 by chinado11

I made these last year but put buttercream frostin between and made them like a cookie sandwich. They were a big hit. I'm making them again this Christmas to give to friends.

Reviewed on Dec. 14, 2012 by 7sophie14

These were good cookies. I think I like the traditional taste, though. These are great and everyone liked them. Give them a try.

Reviewed on Nov. 05, 2012 by sadiecb1

These have become the best cookies I have ever mad or eaten

Reviewed on Dec. 23, 2011 by gwashington1961

Took to a cookie swap. It was a big hit! Easy to decorate.

Reviewed on Jul. 21, 2011 by randolph5

My son loved these cookies! So did Santa. :)

 
 

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