1 3.5 ounce package butterscotch pudding ( not sugar free)
1/2 cup butter
1/2 packed brown sugar
1 egg
1 1/2 cup flour
1/2 tsp baking soda
1 1/2 tsp ground ginger
1 tsp cinnamon

Cream together pudding, butter and brown sugar until smooth. Stir in the egg ( use a mixer, it's easier ). Combine the remaining ingrediants. Cover and chill for an hour.

Preheat oven to 350. Line sheets with parchment paper, or grease cookie sheets.

Roll dough out on a floured surface to 1/8 inch thick. Cut with your cookie cutters.

Depending on the size, bake for 7-11 minutes, just until edges are brown. Leave for a minute or two on the cookie sheet and then take off to cool!


Dh and DD loved these, as did her classmates at school! Not an overwhelming taste and these roll out great!

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married 8 years to a crazy Brit, mommy to a banana, she is 4 and a pineapple who is 11 months, mommy to 3 ~angel~ babies

The older I grow the more earnestly I feel that the few joys of childhood are the best that life has to give. ~Ellen Glasgow
~Childhood is that wonderful time of life when all you need to do to lose weight is take a bath

These are really good, we have made them twice now and the kids love them, not too much of a spice flavor. The recipe I have says to use cook & serve pudding, not instant. Although I don't know if there is a big difference or not.