Butterscotch Gingerbread People

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Butterscotch Gingerbread People

Makes about 12

1 small box butterscotch pudding mix (cook & serve)
1/2 cup butter, softened
1/2 cup brown sugar
1 egg
1 1/2 cup flour
1 teaspoon ginger
1/2 teaspoon cinnamon
1/2 teaspoon baking soda
decorations or icing

Preheat oven to 350°. Cream pudding mix, butter and brown sugar in a mixing bowl. Beat egg in. Add dry ingredients and mix until blended. Roll out on floured board and cut with cookie cutters. Add candy buttons, cinnamon candy hearts or other decorations as desired. Bake for approximately 10 minutes and cool on baking sheet 5 minutes before removing to a cooling rack. Cookies may then be
decorated with icing as desired. Makes appx. 12 large cookies, many smaller ones, depending on size of cookie cutters.

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Reviews of Butterscotch Gingerbread People:

6-15 of 58 reviews << Previous - Next >>

A cookie baker in cuba Dec 21, 2008
Would make this again.
it is good five stars

A cookie baker Dec 14, 2008
Would make this again.
I think this recipe was really easy and fun for all!!!!!! Hope you enjoy making it yourselfs!!!! five stars

A cookie baker in Australia Dec 6, 2008
Would make this again.
These cookies are fabulous - yum!!!! I gave them as gifts on friday and am already being asked to make more lol!! five stars

A cookie baker in Seattle WA Nov 20, 2008
Would make this again.
These cookies are fabulous - so incredibly easy and fast and they taste delicious. My husband practically inhaled an entire batch. Thanks to whoever came up with this!! five stars

Jayde in Australia May 7, 2008
Would not make this again.
i hated the whole ginger bread.
it was disgusting.
i would never try it again!!
i gave my kids some and they were neally sick.
they were horrible cookies.
i am warning every one to never try making the cookies one star

A cookie baker in AZ Jan 26, 2008
Would make this again.
Delicious!! I don't usually like gingerbread but I loved these (and so did everyone else)! Make sure to chill the dough for at least an hour prior to cutting out the gingerbread people. (Dough will be a bit hard at first, but once it starts to warm up at room temp it will be the perfect consistency for rolling out and cutting). I'm definitely making these again next winter! five stars

Ms. Badresa in Chicago, IL Dec 21, 2007
Would make this again.
I make these every year. I only have one recommendation. It calls for Brown Sugar. Use light brown sugar. Dark brown sugar gives the cookies an aftertaste that just borders on bitter. five stars

A cookie baker in Courtice, ON Dec 19, 2007
Would make this again.
I loved this receipe.My kids don't like the plain sugar cookies, but they loved the taste of these.I used chocolate pudding mix, tasted great. Roll out in small sections, may stick to counter, use a flipper to make it easier to transfer to cookie sheet. four stars

ASK in Lincoln, NE Dec 18, 2007
Would make this again.
To those who are disappointed in how these turned out, my recommendation would be to not melt the butter (1/2 cup butter, softened). To soften the stick of butter, remove from fridge and let sit on the counter for an hour before using in the recipe. If you melt it in the microwave your dough will surely be sticky.

These were excellent

Good luck! five stars

Ruth in Cedar Rapids, IA Dec 18, 2007
Would make this again.
To Angry Baker & Heather, Do not prepare the pudding mix. You add the dry mix to the butter and brown sugar. 'Cook and serve' refers to the kind of pudding mix to use. In other words don't use the instant pudding mix but the kind you would have to cook. five stars

Recipe Info

four point eight stars
100% would make this again

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