Buttery Baked Gingerbread Cookies
These buttery, spiced gingerbread cookies are infused with the rich, caramel-like flavor of butterscotch pudding mix. The perfect balance of sweetness and warmth in every bite, making them a delightful treat for any occasion.
Instructions
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1
In a large bowl, cream the softened butter and brown sugar until light and fluffy, about 5-7 minutes. Beat in the eggs one at a time.
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2
In a separate bowl, whisk together the flour, instant butterscotch pudding mix, ground ginger, baking powder, and ground cinnamon. Gradually add the dry ingredients to the creamed mixture and mix well until a dough forms. Cover and refrigerate for 1 hour to allow the dough to firm up.
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3
Preheat the oven to 350°F. On a lightly floured surface, roll out the chilled dough to 1/4-inch thickness. Use cookie cutters to cut out shapes and place the cookies 1 inch apart on ungreased baking sheets.
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4
Bake for 6-8 minutes, or until the cookies are lightly golden and firm. Remove from the oven and let cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely. Decorate the cookies as desired.
Nutrition Information
Per serving (based on 24 servings)
Nutrition information is automatically calculated and should be considered an estimate.
