These soft and delicious gingerbread cookies are kept nice and soft utilizing a dry butterscotch pudding mix. Perfect for those who like softer gingerbread cookies with more of a mellow flavor.
Soft and flavorful gingerbread cookies, dipped in white chocolate. This recipe is wonderful for two types of eaters:
- First, for people who enjoy gingerbread but don’t love rock hard cookies.
- Second, for folks that think they’d enjoy gingerbread if it were perhaps a little more mellow of a flavor.
This recipe is both soft and mellow, but it still has enough of that wonderful gingerbread flavor a lot of us crave around Christmas. I find this recipe to be great for kids as well, they love the flavor and the fact that it is dipped in chocolate.
I had originally planned to dip half of the batch in white chocolate and the other half in semi-sweet, but I melted too much white chocolate from the get go. So instead of wasting it, I just went ahead and dipped the entire batch of cookies in white.
Gingerbread goes really well with milk chocolate or semi-sweet, so be sure to try that out sometime. A combination of white and regular chocolate would also be great!
Gingerbread and Butterscotch Pudding Cookies
- Baking Sheet
- Parchment Paper Sheets
- 3/4 cup butter softened
- 3/4 cup brown sugar packed
- 1 3.4 oz. pkg. butterscotch instant pudding
- 1 large egg
- 2 cup all purpose flour
- 1 tsp. baking soda
- 1 Tbsp. ground ginger
- 1 1/2 tsp. ground cinnamon
- 1 Tbsp. milk optional– mix into the dough if it is too crumbly and dry
White Chocolate Glaze:
- 1 cup white chocolate
- 1 Tbsp. shortening
- In a large bowl, beat butter, sugar, dry pudding mix and egg in a large bowl until well blended.
- In a separate bowl, mix together remaining ingredients Slowly add ingredients from secondary bowl to the butter mixture. Refrigerate for at least one hour or until dough is firm.
- Preheat oven to 350 F. Roll dough out on a floured work surface to 1/4-1/2-inch thick. Use cookie cutters to shape cookies. Place cookies on a parchment lined cookie sheet. Bake 10-15 min. or until edges are lightly brown.
- To prepare glaze: Combine the white chocolate chips and shortening in a microwave safe bowl. Heat in the microwave, 10 seconds at a time, stirring between every heating. For me this took about 40 seconds overall, but microwaves vary. If the chocolate gets hard or has a very strange texture, it has gotten too hot and seized. If this happens, you will need to start over.