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.
- 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)
- 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.
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!
These cookies are simple and delicious! We did not make the lemon glaze -- we used store-bought icing tubes to decorate. I am very impressed by how positively received the cookies are by all family members. We have never even thought about making gingerbread before! I'm sure we will use this recipe again in the future. Our batch made more like 24 cookies, but the first ones were not rolled as thinly as later ones.
Great great great! This was so easy, and my family liked the taste a lot. I used a box of sugar and fat free instant butterscotch pudding, and it worked out great. I also used only an egg white, as well as white whole wheat flour. The icing was great too. Thanks a million Karen!