Recipe by Karen=^..^=
This is a great gingerbread cookie recipe. A little less strong than the traditional recipes, this contains no molasses and has butterscotch pudding mix in it. Goes great with the light lemony decorating icing.
Top Review by Outnumbered By Peanuts
I've been making gingerbread this way for the last couple years. I originally found the recipe on another website, and since then my poor bottle of molasses has been sitting on the shelf unused ;-). They're easy to mix up and roll out. I like that the flavor isn't quite as strong as some molasses-based gingerbread seems to be in my opinion. They still have a good amount of spice though, and I don't particularly taste the butterscotch. Mine always turn out on the crunchy side, but that's how I like them. I've never tried them with the lemon glaze. Thanks for posting!!! These are permanently part of my holiday baking!
- 118.29 ml butter, softened
- 118.29 ml firmly packed brown sugar
- 96.38 g packageregular butterscotch pudding mix
- 1 large egg
- 354.88 ml flour
- 2.46 ml baking soda
- 7.39 ml ground ginger
- 2.46 ml ground cinnamon
- 473.18 ml powdered sugar
- 29.58 ml frozen lemonade concentrate, thawed
- assorted decorative candies (optional)
Directions See How It's Made
- Cream butter, brown sugar and pudding mix.
- Add egg and beat well.
- Combine flour, baking soda, ginger and cinnamon; stir into creamed mixture and chill.
- Roll part of chilled dough out on floured surface to 1/8-inch thickness.
- Cut with 4-inch gingerbread man cookie cutter.
- Place on ungreased cookie sheets and bake in 350° oven for 6-8 minutes.
- Remove from cookie sheet to rack and cool.
- Mix powdered sugar, lemonade concentrate and enough water to make of spreading consistency.
- Frost cookies or use pastry tube.
- Decorate with candies if desired.