Butterscotch Gingerbread Cookies Recipes
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 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.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 1-1/2 dozen.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 183 calories, Fat 6g fat (3g saturated fat), Cholesterol 26mg cholesterol, Sodium 177mg sodium, Carbohydrate 32g carbohydrate (23g sugars, Fiber 0 fiber), Protein 2g protein.
GINGERBREAD MEN
This recipe for gingerbread men uses butterscotch pudding mix and doesn't require molasses!
Provided by Kim
Categories Desserts Cookies Gingerbread Cookie Recipes
Time 1h37m
Yield 30
Number Of Ingredients 8
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.
Nutrition Facts : Calories 79.3 calories, Carbohydrate 11.5 g, Cholesterol 14.3 mg, Fat 3.3 g, Fiber 0.3 g, Protein 1 g, SaturatedFat 2 g, Sodium 62.6 mg, Sugar 6 g
BUTTERSCOTCH GINGERBREAD COOKIES
Another of Nestle Toll House great recipes - This is a fantastic spice cookie recipe with just that little taste of butterscotch!!
Provided by Chef mariajane
Categories Drop Cookies
Time 9m
Yield 4 1/2 dozen cookies
Number Of Ingredients 11
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.
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- Combine the flour, baking soda, cinnamon, ginger, cloves and salt in a small mixing bowl. Set aside.
- In a separate large mixing bowl with an electric mixer, beat the butter, sugar, egg and molasses until creamy. Gradually beat in the flour mixture until well blended. Use a spoon to stir in the morsels. Drop by rounded tablespoon onto parchment paper lined or ungreased baking sheets.
- Bake for 9 to 11 minutes or until the cookies are lightly browned. Cool on baking sheets for 2 minutes then transfer to wire racks to cool completely.
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- In a mixing bowl, use a hand-held mixer to beat the butter and brown sugar together until light and fluffy.
- Next, add the flour, butterscotch pudding, baking powder, ginger, and cinnamon. With the mixer on low speed, blend into the butter mixture just until the flour is incorporated.
- Divide the cookie dough in half and wrap each half in plastic wrap and place in the refrigerator for 1 hour.
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