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Butterscotch Gingerbread Men Recipe

Butterscotch Gingerbread Men Recipe

The addition of butterscotch pudding makes these a little different than most gingerbread cutout recipes. The recipe comes from my mother-in-law's files.
TOTAL TIME: Prep: 20 min. + chilling Bake: 10 min. + cooling YIELD:18 servings


  • 1/2 cup butter, softened
  • 1/2 cup packed brown sugar
  • 1 package (3.4 ounces) instant butterscotch pudding mix
  • 1 egg
  • 1-1/2 cups all-purpose flour
  • 1-1/2 teaspoons ground ginger
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 2 cups confectioners' sugar
  • 3 tablespoons milk


  • 1. In a small bowl, cream the butter, brown sugar and pudding mix until light and fluffy. Beat in egg. Combine the flour, ginger, baking soda and cinnamon; gradually add to the creamed mixture and mix well. Cover and refrigerate overnight.
  • 2. On a lightly floured surface, roll out to 1/8-in. thickness. Cut with a 5-in. gingerbread man cutter. Place 1 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until edges are golden. Remove to wire racks to cool.
  • 3. In another small bowl, combine confectioners' sugar and milk until smooth. Decorate cookies with frosting as desired. Yield: 1-1/2 dozen.

Nutritional Facts

1 each: 183 calories, 6g fat (3g saturated fat), 26mg cholesterol, 177mg sodium, 32g carbohydrate (23g sugars, 0 fiber), 2g protein.

Reviews for Butterscotch Gingerbread Men

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saralf320 User ID: 1312670 58129
Reviewed Dec. 17, 2009

"We added milk to make the dough a little easier to work with. We didn't refrigerate it overnight just stuck it in the freezer for about 10-15 minutes. It was still a little sticky to cut out. The cookies were delicious just hard to cut out with cookie cutters."

lwinters User ID: 1336440 31137
Reviewed Dec. 31, 2008

"I only cooled about 15 minutes because we were in a hurry. Dough was pretty soft but gently workable.We only used a round cookie cutter. Flavor of these cookies was terrific!"

momofboyandgirl User ID: 3629399 80287
Reviewed Nov. 29, 2008

"I made the dough for this recipe and refrigerated it over night. The dough was crumbly and would not roll out so I ended up tossing it. I'm disappoinated as this recipe sounds yummy. Any ideas on how to get the dough to stick together so it will roll out?"

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