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

Butterscotch Gingerbread Cookies Recipe

Publisher Photo
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
TOTAL TIME: Prep: 15 min. + chilling Bake: 10 min. + cooling
MAKES:24 servings
TOTAL TIME: Prep: 15 min. + chilling Bake: 10 min. + cooling
MAKES: 24 servings

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

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.

Directions

  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.
Originally published as Butterscotch Gingerbread Cookies in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p105

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.

Reviews for Butterscotch Gingerbread Cookies

AVERAGE RATING
   (43)
RATING DISTRIBUTION
5 Star
 (31)
4 Star
 (8)
3 Star
 (2)
2 Star
 (1)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Jan. 26, 2015

"These turned out very good"

MY REVIEW
Reviewed Dec. 24, 2014

"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.""

MY REVIEW
Reviewed Dec. 19, 2014

"These were good. Nice spin on traditional gingerbread cookies."

MY REVIEW
Reviewed Nov. 23, 2014

"I really like the flavor of these cookies. Traditional cut out cookies often lack flavor, but that's not a problem with this recipe."

MY REVIEW
Reviewed Nov. 22, 2014

"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.""

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