Gingerbread and Butterscotch Pudding Cookies
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
Equipment
- Baking Sheet
- Parchment Paper Sheets
Ingredients
Cookies:
- 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
Instructions
- 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.
Oooh, yummy! Soft gingerbread dipped in any kind of chocolate sounds amazing!
Thank you so much! The cookies looks so good!
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