Ingredients: |
Ingredients: FOR THE COOKIES:
1 cup butter, softened
1 cup brown sugar, lightly packed
2 large eggs, room temperature
2 packages Instant Butterscotch Pudding Mix 3 cups all-purpose flour
1 teaspoon baking powder 3 teaspoons ground ginger
1 teaspoon ground cinnamon
FOR THE ROYAL ICING:
1 large egg white
1 1/2 cups confectioner's sugar
1/2 teaspoon cream of tartar
2 teaspoons m
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Directions: |
Directions:1. In a mixing bowl, use a hand-held mixer to beat the butter and brown sugar together until light and fluffy.
2. Add the eggs and beat into the butter mixture.
3. 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.
4. Divide the cookie dough in half and wrap each half in plastic wrap and place in the refrigerator for 1 hour.
5. Preheat oven to 350°F. Prepare a baking sheet by lining it with parchment paper. Set aside.
6. Remove the cookie dough from fridge and roll dough a 1/4 inch thick between two sheets of parchment paper. Cut out desired shapes.
7. Transfer cookies to prepared baking sheet. Bake for 8 minutes. Remove from oven and allow to cool for 3 minutes before transferring to wire cooling rack.
8. Roll out the rest of the dough and start again. Repeat until all dough has been used.
9. When the cookies are completely cooled, prepare the royal icing by beating all ingredients together until the icing is smooth and glossy.
10. Transfer icing to a piping bag fitted with a your tip of choice. Decorate the cookie according to your preference.
11. Allow the icing to harden before stacking. Can be left on the counter top in a food safe container for 5-7 days. |
This recipe for Butterscotch Gingerbread Cookies is from