Steps:
- In a large bowl, cream butter and brown sugar until light and fluffy. Beat in eggs. Combine flour , pudding mixes, ginger, baking powder, and cinnamon ; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour or until east to handle. on a lightly floured surface, roll dough to 1/4 -inch thickness. cut with a lightly floured cookie cutter. Place 1 inch apart on ungreased backing sheets. Bake at 350* for 6-8 minutes or until firm. Remove to wire racks to cool.
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Jody Whispers
[email protected]These cookies are a little too sweet for my taste, but I still enjoyed them.
Sagor Islam Rana
[email protected]I've never made butterscotch gingerbread cookies before, but this recipe was easy to follow and the cookies turned out great.
joko sendaya
[email protected]These cookies are so good, I could eat them every day.
Seele Expansion
[email protected]I made these cookies for a cookie exchange, and they were a huge hit. Everyone loved them!
Erin Everett
[email protected]These cookies are perfect for Christmas. They're festive and delicious.
Fahim Fahim
[email protected]I'm not a big fan of gingerbread, but I loved these cookies. The butterscotch flavor really balances out the gingerbread.
Olamilekan Olaore
[email protected]These cookies are so easy to make. I was able to whip up a batch in no time.
Me You
[email protected]I love the chewy texture of these cookies.
Aralan Yousaf
[email protected]These cookies are delicious! The butterscotch and gingerbread flavors go together perfectly.
Gloria Ramos
[email protected]I've made these cookies several times now, and they always turn out perfectly. They're so easy to make, and they're always a crowd-pleaser.
Dorchi Bhote
[email protected]These cookies were a hit at my holiday party! They're the perfect combination of sweet, spicy, and chewy.