This cookie recipe gives you that fabulous gingerbread taste without the molasses, which can be overpowering in other recipes. The cookies are soft and yummy! This recipe if from allrecipes.com and submitted under the title name by Kim. Try it - you'll love them!
1 (3.5 oz) pkg. cook and serve butterscotch pudding mix
1/2 c. butter
1/2 c. packed brown sugar
1 1/2 c. all-purpose flour
1/2 tsp. baking soda
1 1/2 tsp. ground ginger
1 tsp. ground cinnamon
What to Do:
1. In a medium bowl, cream together the dry butterscotch pudding mix, butter, and brown sugar until smooth. Stir in the egg. Combine the flour, baking soda, ginger, and cinnamon; stir into the pudding mixture. Cover, and chill dough until firm, about 1 hour.
2. Preheat the oven to 350*F. Grease baking sheets. On a floured board, roll dough out to about 1/8 inch thickness, and cut into man shapes using a cookie cutter. Place cookies 2 inches apart on the prepared baking sheets (you'll want to make sure they have room because they fluff up and grow!).
3. Bake for 10 to 12 minutes in the preheated oven, until cookies are golden at the edges. Cool on wire racks. Frost with frosting or icing (you'll want one of the other).