Recipe for Butterscotch Pudding Gingerbread Cookies
Ingredients
• 3/4 cup unsalted butter, softened
• 1/2 cup brown sugar
• 1/2 cup white sugar
• 1/2 cup molasses
• 2 large eggs
• 2 teaspoons vanilla extract
• 3 1/2 cups all-purpose flour
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 3.4-ounce package of instant butterscotch pudding mix
Instructions
1. Preheat oven to 350°F (177°C). Line two baking sheets with parchment paper.
2. In a large bowl, cream together the butter, brown sugar, and white sugar until light and fluffy. Add the molasses and mix until combined. Add the eggs, one at a time, mixing until each is fully incorporated. Stir in the vanilla extract.
3. In a separate bowl, whisk together the flour, ginger, cinnamon, baking soda, salt, nutmeg, cloves, and instant butterscotch pudding mix.
4. Slowly add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
5. Scoop out 1 1/2 tablespoons of dough and roll into a ball. Place on the prepared baking sheets, spacing them about 2 inches apart. Flatten each ball slightly with the palm of your hand. Bake for 10-12 minutes, until the edges are lightly golden brown. Let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
6. Enjoy!
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