Butterscotch Gingerbread Cookies Recipe
- 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
- 1. 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.
- 2. 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.
- 3. Bake at 350° for 6-8 minutes or until firm. Remove to wire racks to cool. Decorate as desired. Yield: about 2 dozen.
1 each: 194 calories, 8g fat (5g saturated fat), 38mg cholesterol, 144mg sodium, 29g carbohydrate (15g sugars, 1g fiber), 2g protein. Diabetic Exchanges: 2 starch, 1 fat.
Reviews for Butterscotch Gingerbread Cookies
"I pulled this recipe last year, and didn't make it. I made it this year, and I was surprised at how good these were. Nice and moist, with an easy to work with dough. Even my daughter who hates butterscotch liked these cookies. We will make these every year"
"Do you have to cook the pudding on top of the stove or just add the mix straight from the box?"
"These turned out very good"
"I was wondering how butterscotch and ginger would mix, but it turned out a very nice flavor.I also worried about the stickiness of the dough because of other reviews, but I let the dough chill as directed and just laid plenty of flour out to roll it on--it was fine! Don't be afraid to lay down that flour as needed! After using about half the dough, it warmed up, so I returned it to the fridge to cool off again while I baked some other cookies. Again, used plenty of flour for rolling. It worked great.I recommend not rolling too thin. The thicker cookies tasted better and didn't crisp too much. I also thought the ones cooked on a stone came out better than the ones cooked on a metal pan. Hope that helps!Kid tested and approved--he said they were "amazing.""
"These were good. Nice spin on traditional gingerbread cookies."
"I really like the flavor of these cookies. Traditional cut out cookies often lack flavor, but that's not a problem with this recipe."
"These sound good! I read this tip which might help: "Roll the dough out on parchment paper, cut out, lift unused dough from around the cookies and transfer to cookie sheet on the parchment paper. Don't used wax paper, it will burn.""
"Pretty good. I liked the taste."
"I followed this recipe to a "t", refrigerated the dough for over an hour but when I rolled it out on a more than "lightly" floured surface, I could not get the cutouts to lift off for anything. Started over adding more flour before rolling out and no better, even tried freezing the dough for bit.... very frustrating! Ended up just throwing the whole thing away... too bad because they sounded so good!!!"
"These are great and you can always find cook and serve pudding on Amazon.com."
"I just KNOW that I'd love these, but cook-and-serve puddings are almost extinct where I live. Our main grocery store is Safeway, and I don't think ours has ANY of the cooked varieties. Anyone have tips on other sources for the pudding? - Linda in Silicon Valley"
"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!"
"Easy and delicious, family loved them!"
"These were good cookies. I think I like the traditional taste, though. These are great and everyone liked them. Give them a try."
"These have become the best cookies I have ever mad or eaten"
"Took to a cookie swap. It was a big hit! Easy to decorate."
"My son loved these cookies! So did Santa. :)"
"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."
"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"
"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!"
"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."
"Great tasting cookies, but SUPER sticky dough. Refrigerated overnight and still unable to roll out. Wondering why..."
"These are the best cookies EVER!!!!!"
"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."
"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."
"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!!!"
"after cooling the dough for 2 hours it was very unmanageble and i couldn't cut the snow flakes out, would not make again."
"The flavor of these is amazingly good. I just made them this morning. The smell from the oven was incredible. The dough was very stiff and I began wondering if I had done something wrong. Nope! They turned out soft, flavorful and I had to hide them for people to stay out of them until the party Thursday :)"
"The dough is sticky and hard to use a cookie cutter. I had to roll in balls and flatten with fork."
"Awesome and easy to make! I also added some nutmeg. They stay slightly soft. Great!!!"
"this was easy, fun, and tasty."
"These were so delicious! Chewy and soft. I only used 2 tsp. of ginger as I do not like too strong of a ginger flavor. I made an icing from 2 tbsp. butter, 1 1/2 c. confectioner's sugar, 1 tsp vanilla, 2 tbsp. milk. I may try them again using cheesecake flavored pudding mix!"
"This recipe is awesome and tastes so good, my family has asked for it many many times. I will be making it many more times and will be keeping the recipe."
"First - any homemade cookie is greatSecond - let these age a day and the flavor will be betterThird - they are really sweet"
"I recently baked a batch of these wonderful cookies and gave out as samples. They stayed soft and very delicious.My customers loved the samples and wanted more. I would recommend this recipe to anyone who isn't a big fan of gingerbread - like myself - because it would change your mind and get you hooked. Very pleased with recipe !"
"I love these cookies! The kitchen smells wonderful has they are baking! I took these into work to share and they where gone almost immediately - they all loved them!"