The addition of butterscotch pudding makes these a little different than most gingerbread cutout recipes. The recipe comes from my mother-in-law's files.
Butterscotch Gingerbread Men
Ingredients
- 1/2 cup butter, softened
- 1/2 cup packed brown sugar
- 1 package (3.4 ounces) instant butterscotch pudding mix
- 1 egg
- 1-1/2 cups all-purpose flour
- 1-1/2 teaspoons ground ginger
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- frosting:
- 2 cups confectioners' sugar
- 3 tablespoons whole milk
Directions
- In a small bowl, cream the butter, brown sugar and pudding mix until light and fluffy. Beat in egg. Combine the flour, ginger, baking soda and cinnamon; gradually add to the creamed mixture and mix well. Cover and refrigerate overnight.
- On a lightly floured surface, roll out to 1/8-in. thickness. Cut with a 5-in. gingerbread man cutter. Place 1 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until edges are golden. Remove to wire racks to cool.
- In another small bowl, combine confectioners' sugar and milk until smooth. Decorate cookies with frosting as desired.
