20 Servings
Ingredients:
3/4 cup packed brown sugar
1 pkg. (3.4 oz.) JELL-O Butterscotch Instant Pudding
1 egg
3/4 cup packed brown sugar
1 pkg. (3.4 oz.) JELL-O Butterscotch Instant Pudding
1 egg
1 Tbsp. ground ginger
1-1/2 tsp. ground cinnamon
1-1/2 tsp. ground cinnamon
3/4 cup butter
2 cups flour
1 tsp. baking soda
2 cups flour
1 tsp. baking soda
Directions:
- Beat dry pudding mix, sugar, butter, & egg in bowl with mixer up to well blended. Mix remaining ingredients. Gradually add to butter mixture, beating well after each addition. Refrigerate 60 mins or up to firm.
- Prehate oven to 350 deg F. Roll out dough on lightly floured surface to 1/4-inch thickness; cut into gingerbread shapes with 4-inch cookie cutter, rerolling trimmings. Place, 2 inches apart, on baking sheets sprayed with cooking spray. Use straw to make hole near top of each cutout.
- Bake 10 up to 12 mins. or until edges are lightly browned. Cool on baking sheets 3 mins. Remove to wire racks; cool completely. Decorate as desired. Insert ribbon through holes to hang cookies on tree.
- How to Decorate Cookies:
- To easily decorate cooled cookies, fill resealable plastic bag with prepared frosting. Seal bag and cut small corner off one of the bottom corners of bag. Roll down top of bag to squeeze frosting over cookies to decorate as desired.
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