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

Butterscotch Gingerbread Cookies Recipe

Read Reviews
4.5 42 45
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
Featured In: Snowflake Treats
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


  • 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

Nutritional Facts

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.


  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

Reviews for Butterscotch Gingerbread Cookies

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
shawnba User ID: 2581969 241268
Reviewed Jan. 7, 2016

"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"

lkblevins User ID: 2048555 239230
Reviewed Dec. 12, 2015

"Do you have to cook the pudding on top of the stove or just add the mix straight from the box?"

[email protected] User ID: 1672743 218898
Reviewed Jan. 26, 2015

"These turned out very good"

calahair User ID: 8180483 215767
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.""

justmbeth User ID: 1196484 215319
Reviewed Dec. 19, 2014

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

sugarcrystal User ID: 5836839 64755
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."

molinasmom User ID: 82272 56616
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.""

kb2cow User ID: 5988443 74313
Reviewed Dec. 27, 2013

"Pretty good. I liked the taste."

wifeb1 User ID: 7546190 206595
Reviewed Dec. 18, 2013

"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!!!"

ckornegay User ID: 6669937 74257
Reviewed Dec. 14, 2013

"These are great and you can always find cook and serve pudding on"

Loading Image