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Butterscotch Gingerbread Men

The addition of butterscotch pudding makes these a little different than most gingerbread cutout recipes. The recipe comes from my mother-in-law's files.
  • Total Time
    Prep: 20 min. + chilling Bake: 10 min. + cooling
  • Makes
    1-1/2 dozen

Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup packed brown sugar
  • 1 package (3.4 ounces) instant butterscotch pudding mix
  • 1 egg
  • 1-1/2 cups all-purpose flour
  • 1-1/2 teaspoons ground ginger
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • FROSTING:
  • 2 cups confectioners' sugar
  • 3 tablespoons whole milk

Directions

  • 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.
Nutrition Facts
1 each: 183 calories, 6g fat (3g saturated fat), 26mg cholesterol, 177mg sodium, 32g carbohydrate (23g sugars, 0 fiber), 2g protein.
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