Recipe For Gingerbread Cookies With Butterscotch Pudding

Beat in the eggs.

Recipe for gingerbread cookies with butterscotch pudding. Gradually add to the creamed mixture and mix well. Stir into the pudding mixture. Stir into creamed mixture and chill.

In a medium bowl cream together the dry butterscotch pudding mix butter and brown sugar until smooth. Cut with 4 inch gingerbread man cookie cutter. Add egg and beat well.

Cut with a 5 in. Stir in the egg. Cover and refrigerate overnight.

Place on ungreased cookie sheets and bake in 350 oven for 6 8 minutes. Cut into gingerbread man shapes with 3 to 4 inch cookie cutter rerolling dough scraps as necessary. These pudding mix gingerbread cookies have just the delicious flavor of traditional gingerbread without the sticky mess of molasses.

Add egg and blend well. 2 cups confectioners sugar. In a mixing bowl use a hand held mixer to beat the butter and brown sugar together until light and fluffy.

Rated 5 out of 5 by maryann o from wonderful this cookie recipe was very good. In a small bowl cream the butter brown sugar and pudding mix until light and fluffy. Combine the flour pudding mixes ginger baking powder and cinnamon.