Super Easy Gingerbread Cookies

I love gingerbread cookies, but some recipes the ginger can be to spicy or over powering. These cookies have a great taste without being to over powering in taste. 


A friend made this recipe at preschool last year, she had all the kids help and they created gingerbread people. I nibbled on a little dough while helping. I begged for the recipe and made it several time during the holidays last year.

It is one of our Christmas traditions to bake and decorate sugar cookie, but we replaced our sugar cookie recipe with this one. It is so easy, and really yummy! I hope you enjoy it.

Ingredients

1 (3.5 ounce) package cook and serve butterscotch pudding mix

1/2 cup butter

1/2 cup packed brown sugar

1 egg

1 1/2 cups all-purpose flour

1/2 teaspoon baking soda

1 1/2 teaspoons ground ginger

1 teaspoon ground cinnamon

Preheat the oven to 350 degrees

Directions

In a medium bowl, cream together the dry butterscotch pudding mix, butter, and brown sugar until smooth. Stir in the egg. Combine the flour, baking soda, ginger, and cinnamon; stir into the pudding mixture. Cover, and chill dough until firm, about 1 hour. Make sure when using with cookie cutters to flour the surface you are working on and, this dough can be sticky if you don't flour it properly. Roll dough out to about 1/8 inch thickness, and cut shapes using a cookie cutter. Spray baking sheets with cooking spray. Place cookies 2 inches apart on the prepared baking sheets. Bake for 10 to 12 minutes in the preheated oven, until cookies are golden at the edges. Cool on wire racks. Decorate with icing or eat them plain the are delicious both ways.

Trick: Our dough was less sticky this year because I used a coarser organic brown sugar. I didn't have to refrigerate the dough either. So if you are in a bit of a hurry and would like to cook these faster, I suggest using an organic brown sugar.

Please feel free to leave a comment!