Cookie Swap!

11 Feb


For the annual cookie swap at work, I really wanted to make gingerbread cookies. I found a yummy butterscotch gingerbread recipe and gave it a whirl.The flavors worked really well together and put me in the christmas spirit big time. My cookies were stars – both in shape and in the swap. 🙂

Butterscotch Gingerbread Cookies
makes 2 doz / adapted from this recipe

Here’s what I used:

  • 1 cup butter, softened
  • 1 cup brown sugar
  • 2 eggs
  • 3 cups flour
  • 2 packages butterscotch pudding mix (3.5 oz each)
  • 3 teaspoons ground ginger
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon

Here’s what I did:

  1. Mix butter and brown sugar.
  2. Beat in eggs one at a time.
  3. In a separate bowl mix flour, pudding mixes, ginger, baking powder and cinnamon.
  4. Add dry mixture to the butter and sugar, making sure it is fully incorporated.
  5. Cover the dough and chill for one hour or until easy to handle (I chilled mine for a bit longer).
  6. Lightly flour your work surface and roll dough to about a 1/4 inch thick.
  7. Cut dough using fun, festive cutters.
  8. Place on ungreased baking sheet about an inch apart.
  9. Bake at 350 degrees for about 7 minutes or until lightly golden around the edges
  10. Cool completely on wire racks before decorating.
  11. Decorate with frosting, cutie sprinkles and any other edible things you have hanging around and eat it! (Don’t tell anyone, but I used store bought frosting that comes in decorating tubes…super easy and almost as yum as do it yourself frosting).
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