BUTTERSCOTCH GINGERBREAD COOKIES

Butterscotch Gingerbread Cookies image

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

Provided by Taste of Home

Time 25m

Yield about 3 dozen.

Number Of Ingredients 8

Ingredients

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

Steps:

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., 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. , Bake at 350° for 6-8 minutes or until firm. Remove to wire racks to cool. Decorate as desired.

Nutrition Facts : Calories 194 calories, Fat 8g fat (5g saturated fat), Cholesterol 38mg cholesterol, Sodium 144mg sodium, Carbohydrate 29g carbohydrate (15g sugars, Fiber 1g fiber), Protein 2g protein.