- 3/4 cup butter, softened
- 3/4 cup packed brown sugar
- 1 (3.4 ounce) package JELL-O Butterscotch Instant Pudding
- 1 egg
- 2 cups flour
- 1 teaspoon baking soda
- 1 tablespoon ground ginger
- 1 1/2 teaspoons ground cinnamon
- Beat butter, sugar, dry pudding mix and egg in large bowl with mixer until well blended. Mix remaining ingredients. Gradually add to butter mixture, beating well after each addition. Refrigerate 1 hour or until firm.
- Heat oven to 350 degrees F. Roll out dough on lightly floured surface to 1/4-inch thickness; cut into gingerbread shapes with 4-inch cookie cutter, re-rolling trimmings. Place, 2 inches apart, on baking sheets sprayed with cooking spray. Use straw to make hole near top of each cutout.
- Bake 10 to 12 min. or until edges are lightly browned. Cool on baking sheets 3 min. Remove to wire racks; cool completely. Decorate as desired. Insert ribbon through holes to hang cookies on tree.
03/25/2018
recipepes.com
Gingerbread People from JELL-O, recipe
PT15M
PT1H
5
455 calories
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