Prep 20 mins
Cook 1 min
This is the best gingerbread recipe I've ever had. My brothers, who aren't much for sweet things, took more than their share at Christmas. My husband and family loved them. The secret ingredient makes these so moist and fluffy, you'll never turn back.
- 3⁄4 cup butter, softened
- 3⁄4 cup firmly packed brown sugar
- 1 (3 ounce) package butterscotch pudding mix
- 1 egg
- 2 cups flour
- 1 teaspoon baking soda
- 1 tablespoon ground ginger
- 1 1⁄2 teaspoons ground cinnamon
- Beat butter, sugar, dry pudding mix, and egg in large bowl with electric mixer on medium speed until well blended.
- Combine remaining ingredients. Gradually add to pudding mixture, beating well after each addition; cover. Refrigerate 1 hour or until dough is firm.
- Preheat oven to 350 degrees. Roll out dough on lightly floured surface to 1/4 inch thickness.
- Cut into gingerbread shapes. Place on ungreased baking sheets. Use a straw to make a hole near the tope of each cookie for hanging.
- Bake 10 to 12 minutes or until edges are lightly browned. Remove from baking sheets; cool on wire racks.
- Decorate as desired.
These cookies are easy to make, and I say that because a group of 35 middle school students made gingerbread with this recipe today, and all of them wound up with edible cookies that even looked pretty decent. The taste is mildly spicy and the cookies puffed up but held their shape pretty well.