Butterscotch Gingerbread Cookies

Gingerbread is not a cookie that I’m too fond of, probably because most recipes call for molasses, which I think is harsh in taste. Then I found this recipe. It changed my mind about gingerbread cookies. This reminds me of my Butterscotch Pumpkin Trifle. The combination of butterscotch, ginger and cinnamon makes the tastiest cookie. The spicy aroma in the kitchen, while these were baking, was absolutely heavenly. And, for a dough that has to be rolled out and cut with cookie cutters, this was the easiest I have ever worked with. That’s always a big bonus. Of course, as I mentioned in a previous post, I go untraditional with my holiday cookies, so rather than use a gingerbread man cookie cutter, I opted for a teddy bear. (At least I dressed him in red and green.) If you’re looking for a gingerbread cookie recipe that is not only out of the ordinary, but is actually “extraordinary,” then you must give this a try.

In a large bowl (or stand mixer), cream together the butter and sugar until light and fluffy. Beat in the eggs. In a medium sized bowl, combine the flour, pudding mixes, ginger, baking powder and cinnamon. Gradually add to the creamed mixture. Mix well. Cover and refrigerate for 1 hour, or until easy to handle.

Preheat oven to 350° F.

On a lightly floured surface, roll out dough to 1/4-inch thickness. 

Cut with lightly floured cookie cutters. Place 1 inch apart on ungreased baking sheets.

Bake for 6 to 8 minutes. Remove to wire racks to cool. Decorate as desired. Makes about 2 dozen (depending on the size of the cookie cutter).

 

For Icing: This is the best icing I have ever used. It stays moist the whole while you are decorating, just stir if it feels like it is drying out and it’s ready to go again. In a small bowl, stir together confectioners’ sugar and milk until smooth. Beat in corn syrup and vanilla until icing is smooth and glossy. If icing is too thick, add more milk. Divide into separate bowls (or make separate batches for each color, which I did), and add food colorings to each to desired intensity. Use decorator bag with tips, or paint brush to decorate cookies. Note: Icing needs 6 to 8 hours to thoroughly harden before you can stack cookies on top of each other.

Tip: By now you must be wondering, how do I keep the cookies I baked on day 1, just as fresh as the cookies I baked on day 5. Bread! If you add 1/2 slice of white bread (or the whole heel end of the loaf) to the container the cookies are in, the next day your cookies will be just as soft and fresh as the day you baked them. The bread will turn hard as rock, just remove and discard.

BUTTERSCOTCH GINGERBREAD COOKIES
Source: Taste of Home
Posted by: www.meldingmagic.com

INGREDIENTS:

• 1 cup (2 sticks) butter, softened
• 1 cup packed brown sugar
• 2 large eggs
• 3 cups all-purpose flour
• 2 packages (3-1/2 ounces each) cook-and-serve butterscotch pudding mix (not instant)
• 3 teaspoons ground ginger
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon

DIRECTIONS:

1. In a large bowl, cream the butter and brown sugar until light and
    fluffy. Beat in the eggs. Combine the flour, pudding mixes, ginger,
    baking powder and cinnamon; gradually add to creamed mixture
    and mix well. Cover and refrigerate for 1 hour or until easy to handle.
2. On a lightly floured surface, roll out dough to 1/4-inch thickness. Cut
    with lightly floured cookie cutters. Place 1 inch apart on ungreased
    baking sheets.
3. Bake at 350° for 6-8 minutes or until firm. Remove to wire racks
    to cool. Decorate as desired.

Yield: about 2 dozen.


GINGERBREAD COOKIE ICING

INGREDIENTS:

• 1 cup confectioners' sugar
• 2 teaspoons milk, plus more
• 2 teaspoons light corn syrup     
• 1/4 teaspoon vanilla
• Assorted food coloring

DIRECTIONS:

1. In a small bowl, stir together confectioners' sugar and milk until smooth. Beat in corn syrup and
    vanilla until icing is smooth and glossy. If icing is too thick, add more milk.
2. Divide into separate bowls, and add food colorings to each to desired intensity. Dip cookies, use
    decorating bag with tips, or paint them with a brush.

Note: Icing needs 6 to 8 hours to thoroughly harden before you can stack cookies on each other.