Friday, December 24

Our Favorite Gingerbread Recipe

I discovered this recipe two years ago on and I love it.
This year I shared it with Princess G's kindergarten teacher (she has a week about gingerbread men and at the end of the week they chase them all over the school and then eat them.)
She loved the recipe so much she shared it with all of the other kindergarten teachers.

Gingerbread Men Recipe

(modified from original, the original uses the smaller 3.5 oz pudding package) 1 (5.1 ounce) package instant butterscotch pudding mix (or you can use vanilla or chocolate) 3/4 cup butter 3/4 cup packed brown sugar 2 eggs 2 1/4 cups all-purpose flour 3/4 teaspoon baking soda 2 1/4 teaspoons ground ginger 1 1/2 teaspoon ground cinnamon Directions 1.In a medium bowl, cream together the dry pudding mix, butter, and brown sugar until smooth. Stir in the eggs. Combine the flour, baking soda, ginger, and cinnamon; stir into the pudding mixture. Cover, and chill dough until firm, about 1 hour. 2.Preheat the oven to 350 degrees F (175 degrees C). Grease baking sheets (I used a splat mat). On a wax paper roll dough out to about 1/4 inch thickness, and cut into shapes using a cookie cutter. Place cookies 2 inches apart on the prepared baking sheets. 3.Bake for 10 to 12 minutes in the preheated oven, until cookies are golden at the edges. Cool on wire racks. I really love this recipe because it is not as sticky and the flavor reminds me of gingerbread but lighter tasting. The girls wanted to add decoration before we baked the cookies so we used Nerd and different flavored Tootsie Rolls. Be careful with the Tootsie Rolls because they melt and will spread all over and I do mean all over. We made these cookies earlier this month and the girls gave some to their teachers. We made the dough for these cookies (I followed the original as I had the smaller size box of butterscotch pudding) and Maple Spice cookies and they are chilling in the fridge right now. We are going to make them for Santa.

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