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Butterscotch Gingerbread Cookies

 Butterscotch Gingerbread Cookies
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
24 ServingsPrep: 15 min. + chilling Bake: 10 min. + cooling


  • 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


  • 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,

2 of 2

Butterscotch Gingerbread Cookies (continued)

Nutritional Facts: 8 g fat (5 g saturated fat), 38 mg cholesterol, 144 mg sodium, 29 g carbohydrate, 1 g fiber, 2 g protein.