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.”
1 cup butter, softened
1 cup packed brown sugar
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
- 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.
- 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.
- Bake at 350° for 6-8 minutes or until firm. Remove to wire racks to cool. Decorate as desired. Makes about 2 dozen.