1 cup butter, softened
1 cup packed brown sugar
2 large eggs, room temperature
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
1In a large bowl, cream the butter and brown sugar until light and fluffy, 5 to 7 minutes. 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.
2On 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.
3Bake at 350° for 6 to 8 minutes or until firm. Remove to wire racks to cool. Decorate as desired.
Total Time
Prep: 15 Min. + Chilling Bake: 10 Min. + Cooling
Nutrition Facts
1 cookie: 194 calories, 8g fat (5g saturated fat), 38mg cholesterol, 144mg sodium, 29g carbohydrate (15g sugars, 1g fiber), 2g protein.