Butterscotch Gingerbread Cookies Recipe
- 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
- 1. In a large mixing bowl, cream the butter and brown sugar. Beat in the eggs. Combine the flour, pudding mixes, ginger, baking powder and cinnamon; gradually add to creamed mixture. 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 floured 3-in. 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. Yield: about 3 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 give this one 5 stars, but the stars aren't working for my post) Love the flavor of these cookies. I tried an experiment and it worked well. Rather than roll and cut out the dough, I rolled it into balls and flattened them with some cookies stamps I have. I dipped the stamps in sugar to prevent sticking and it makes a nice coating as well. Guess I'm a lazy baker--always looking for easier ways to make things!"
"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!!!"