Gingerbread Cookies


  • 1 package (6 serving size) butterscotch cooked pudding & pie filling
  • 3/4 cup butter (softened)
  • 1/2 cup firmly packed brown sugar
  • 1/4 cup molasses
  • 1 egg
  • 2 1/4 cups flour
  • 1 tsp. baking soda
  • 1 tbsp. ground ginger
  • 1 1/2 tsp. ground cinnamon


Mix together pudding powder, butter and brown sugar until light and fluffy.  Add egg and blend well.

Combine flour, baking soda, ginger and cinnamon.  Blend into creamed mixture.  Chill for at least one hour or until dough firms.

Roll dough on a floured surface to 1/4 inch thickness.  Cut out cookie shapes

Place on greased baking sheets (or use parchment paper) and bake at 350°F for 10 to 12 minutes.  Remove from baking sheet and cool on wire rack.  Decorate as desired.

Cookies retain softness if they are kept in an air-tight container.



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