Guest Chef Christmas Cookie Exchange! Dolores’ Butterscotch Gingerbread Cookies


munckinmunchies
Butterscotch Gingerbread Cookies photo source: munchkinmunchies

Here’s a buttery twist to an all-time classic recipe. The addition of brown sugar and butterscotch pudding not only adds a wonderful depth of flavor, but a special softness to the texture as well. Santa will love a taste test after his descent from your chimney top–remember the milk!  The dunk is fantastic!

Dolores says, “Whenever I make these amazing cookies, the spicy aroma brings me back to childhood when I helped Mom bake and deliver them to family, neighbors and friends.”

Ingredients

1 cup butter, softened

1 cup packed brown sugar

2 eggs

3 cups all-purpose flour

2 packages (3-1/2 ounces each) cook-and-serve butterscotch pudding mix

1/2 teaspoon vanilla

3 teaspoons ground ginger

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon fresh ground nutmeg

1/4 teaspoon ground cloves

Gingerbread_spices

Directions:

  1. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in eggs. Combine flour, pudding mixes, spices, baking powder and vanilla; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle.
  2. On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with lightly floured cookie cutters. Place 1” apart on ungreased baking sheets.
  3. Bake at 350° for 6-8 minutes or until firm. Remove to wire racks to cool. Decorate as desired. Makes about 2 dozen.
perenialpassion
photo source: perenialpassion

 

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