Soft Butterscotch Gingerbread Cookies
These Butterscotch Gingerbread Cookies are the ultimate holiday plot twist. By using a box of cook-and-serve pudding mix, we achieve a texture that is impossibly soft and a flavor depth that traditional molasses cookies sometimes lack. Perfectly spiced and wonderful for decorating!
Ingredients
1 package Butterscotch Pudding (cook and serve)
1/2 cup Butter, softened
1/2 cup packed Brown Sugar
1 Egg
1 1/2 cup Flour
1/2 tsp Baking Soda
1 1/2 tsp Ginger
1 tsp Cinnamon
1 Egg White (for icing)
1/4 tsp Vanilla (for icing)
1 cup Powdered Sugar (for icing)
Instructions
1. Combine flour, baking soda, ginger and cinnamon in a bowl and set aside.
2. Cream together the butterscotch pudding mix, butter, and brown sugar until smooth.
3. Add the egg and mix well.
4. Stir in the flour mixture until just combined. Do not overmix.
5. Cover and chill the dough for about an hour until firm.
6. Divide dough in half. Work with one half while keeping the other chilled.
7. Preheat oven to 350°F and prepare baking sheets with parchment paper.
8. On a floured surface, roll dough to 1/8 inch thickness.
9. Cut into shapes and transfer to baking sheets.
10. Bake for 10 minutes until edges are barely golden.
11. Cool on the pan for 5 minutes before moving to a wire rack.
12. For icing: Beat egg white and vanilla until bubbly. Gradually add powdered sugar and beat on high until stiff peaks form.
13. Pipe onto cooled cookies and let set for several hours.
Notes
Ensure you use ‘Cook and Serve’ pudding, not instant, for the correct texture.
Chilling the dough is mandatory to prevent spreading.
If you are concerned about raw egg whites in the icing, you can substitute 1.5 tsp meringue powder and 2 tbsp water.