Butterscotch Gingerbread Cookies Recipes

GINGERBREAD MEN

Steps:

• 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.
• Preheat the oven to 350 degrees F (175 degrees C). 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.
• Bake for 10 to 12 minutes in the preheated oven, until cookies are golden at the edges. Cool on wire racks.

BUTTERSCOTCH GINGERBREAD COOKIES

Steps:

• In a large bowl, cream the butter and brown sugar until light and fluffy. Beat in the eggs. Combine the flour, pudding mixes, ginger, baking powder and cinnamon; 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 in. apart on ungreased baking sheets. , Bake at 350° for 6-8 minutes or until firm. Remove to wire racks to cool. Decorate as desired.

BUTTERSCOTCH GINGERBREAD MEN

Steps:

• 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.

BUTTERSCOTCH GINGERBREAD COOKIES

Steps:

• PREHEAT oven to 350°F.
• COMBINE flour, baking soda, cinnamon, ginger, cloves and salt in small bowl.
• BEAT sugar, butter, molasses and egg in large mixer bowl until creamy. Gradually beat in flour mixture until well blended. Stir in morsels. Drop by rounded tablespoon onto ungreased baking sheets.
• BAKE for 9 to 11 minutes or until cookies are lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

BUTTERSCOTCH GINGERBREAD COOKIES

Steps:

• PREHEAT oven to 350°F.
• COMBINE flour, baking soda, cinnamon, ginger, cloves and salt in small bowl.
• BEAT sugar, butter, molasses and egg in large mixer bowl until creamy. Gradually beat in flour mixture until well blended. Stir in morsels. Drop by rounded tablespoon onto ungreased baking sheets.
• BAKE for 9 to 11 minutes or until cookies are lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

JUMBO OATMEAL BUTTERSCOTCH COOKIES

Steps:

• Preheat oven to 350 degrees F and prepare a baking sheet by lining with a silicone liner or with parchment paper. Set aside.
• In a large bowl, use a mixer to beat together the butter, brown sugar, white sugar, eggs and molasses. Beat until smooth.
• Add the following ingredients in this order: flour, oats, cinnamon, baking soda, salt, cornstarch, and dry butterscotch pudding mix. Use the mixer, set to low speed, then mix together the dry ingredients slightly before beginning to blend the dry into the wet ingredients. Just mix until combined; don't over mix.
• Stir in the butterscotch chips.
• Use a #20 cookie scoop, or portion the batter into 3 tablespoon mounds. Roll into balls and place onto the prepared baking sheet. Bake only 4 cookies per sheet. These cookies are big!
• Gently flatten the ball of cookie batter to about 1/2 inch thick.
• Bake for 15 minutes.
• Remove from oven and allow to cool on the baking sheet for 2-3 minutes before transferring to a cooling rack to finish cooling.

BUTTERSCOTCH GINGERBREAD COOKIES

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy. Beat in eggs. Combine flour , pudding mixes, ginger, baking powder, and cinnamon ; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour or until east to handle. on a lightly floured surface, roll dough to 1/4 -inch thickness. cut with a lightly floured cookie cutter. Place 1 inch apart on ungreased backing sheets. Bake at 350* for 6-8 minutes or until firm. Remove to wire racks to cool.

BUTTERSCOTCH GINGERBREAD COOKIES

Steps:

• Preheat oven to 350°F.
• Combine flour, baking soda, cinnamon, ginger, cloves and salt in small bowl.
• Beat butter, sugar, egg and molasses in large mixer bowl until creamy. Gradually beat in flour mixture until well blended. Stir in morsels. Drop by rounded tablespoon onto ungreased baking sheets.
• Bake for 9-11 minutes or until cookies are lightly browned. Cool on baking sheets for 2 minutes; remove to wire rack to cool completely.