This delicious gluten-free chicken soup recipe is basically just a collection of ingredients. What a lovely meal to have when you get home from a long day at work!
| Prep Time: | 25 mins |
| Cook Time: | 12 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 37 mins |
| Servings: | 30 |
| Yield: | 2 1/2 dozen |
Ingredients
- 1 (3.5 ounce) package cook and serve butterscotch pudding mix
- ½ cup butter
- ½ cup packed brown sugar
- 1 egg
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- 1 ½ teaspoons ground ginger
- 1 teaspoon ground cinnamon
Instructions
- In a medium bowl, cream together the dry butterscotch pudding mix, butter, and brown sugar until smooth. Stir in the egg. Combine the flour, baking soda, ginger, and cinnamon; stir into the pudding mixture. Cover, and chill dough until firm, about 1 hour.
- Preheat the oven to 350 degrees F (175 degrees C). Grease baking sheets. On a floured board, roll dough out to about 1/8 inch thickness, and cut into man shapes using a cookie cutter. Place cookies 2 inches apart on the prepared baking sheets.
- Bake for 10 to 12 minutes in the preheated oven, until cookies are golden at the edges. Cool on wire racks.
Nutrition Facts
| Calories | 79 kcal |
| Carbohydrate | 12 g |
| Cholesterol | 14 mg |
| Dietary Fiber | 0 g |
| Protein | 1 g |
| Saturated Fat | 2 g |
| Sodium | 63 mg |
| Sugars | 6 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
Very easy to roll out, good recipe to make with children. Flavor is very mild. Have made this recipe with preschoolers for years. Helpful hint: use powdered sugar instead of flour when rolling out.
This recipe was an very easy gingerbread cookie recipe and it rolled a out very well to make gingerbread men and my pre school class really enjoyed it !
Okay please listen up all of you avid bakers out there! I’ve eaten all types of gingerbread cookies, and these are absolutely the best! I was all over the Internet, trying to find the best recipe (and preferably one without molasses so I didn’t waste the rest of the jar) to make to give as gifts for Christmas, and this one is definitely it! Now, after reading some reviews online, I found that the best way to modify this recipe was to also increase the cinnamon to 1 1/2 tsp and add 1/2 tsp cloves and 1/4 tsp nutmeg (per batch). They rolled out like a dream and were SO good, even before we iced them. This recipe will become one of my annual Christmas cookie recipes! A double batch made 32 cookies! I also made them in a Wilson form pan which made them easier and I didn’t have to roll out (my preferred way from now on) they don’t spread in a pre formed pan and we’re chewy and delicious! I’m leaving this comment so others can feel safe in using their expensive ingredients and not worry that they’re going to waste them. I promise you won’t be disappointed, if you follow these instructions! They tasted magical!
I have been making these cookies over 20 years. I recently misplaced my hard copy and had to look online to try and find it, as I could not remember all the measurements. This is the one!!! ( although I use more cinnamon). I did read through many reviews and thought I could try to address some concerns I read as well…. 1- Dough to sticky? Add some flour. Its not supposed to stick to the countertop. 2- Do you make the pudding ahead if time? No, just dump the box in with the dry ingredients. 3- Does this taste like butterscotch? No, not at all! 4- Does this taste like traditional gingerbread? Um, no. ( better, IMO) And some helpful hints: Roll your dough thick ( just over 1/4 inch) for softer cookies and no crunchy hands and feet. I live in Denver. I use the shorter end of the baking time.
There wasn’t too much of a flavor to these. Just make sure you cut them on the thicker side. They bake quickly.
Easy recipe and the the cookies were perfect. This will be my 5th batch. I have shared it with neighbors and family. They loved it.
These are so good, perfect for kids as others stated. Roll it out right on some parchment fit to your cookie sheet, remove the excess, pop the pan in the freezer for 5 minutes. Freezing helps them keep their shape when they bake. I rolled them a little thicker at 1/4” and they were perfect at 350 for 10 minutes 30 seconds. Thank you for the recipe!! Mix the pudding in dry as stated!
This was a very interesting recipe! I love the reindeer pictures too!
The recipe was easy
I make this every year for Christmas. I love this recipe
This recipe was super simple and easy and tasted great too! Not to spicy and baked up nice. Will be our go to gingerbreads from now on!
This recipe is amazing!
I made it exactly as written. It made probably a dozen large cookies (we made a variety of sizes). When it is first mixed together it is very dry and crumbly. Don’t worry it comes together after refrigerating and kneading. I rolled them out between two pieces of parchment paper, no need for flour. Then popped them in the freezer for a few minutes before baking to help them keep their shape. They hardly spread at all. Very mild gingerbread flavor. I would actually add more spices next time.
So nice to be able to make gingerbread men for Christmas without having to buy molasses, and then trying to use it up after. They have a nice gingerbread taste, too.
Theses are SO delicious! I make them for friends and family at Christmas, and I get so many compliments!
WARNING if you make this cookies once you’ll never come out of the kitchen but you will be baking them for the rest of your life for your grandkids the best and easy to do
I made these in a pinch when I realized I was out of molasses but happened to have a box of butterscotch pudding mix in the pantry. The dough was easy to work with, but I was rather disappointed with the taste. I prefer a very traditional gingerbread flavor, and these just seemed bland. My daughter loved them, though. I also baked them for 8-10 minutes rather than 10-12 to prevent the edges from burning.
I’ve tried several gingerbread recipes over the years and this is my favorite! I didn’t make any changes and it turned out great. I normally prefer recipes that are ‘made from scratch’ as much as possible so I was hesitant at first due to the box of pudding. My family is pretty picky and they all loved these. So I will continue to use this recipe every Christmas season. Thank you for sharing it!
I never made gingerbread cookies before and I’m so happy I used this recipe! They are delicious! I added a simple royal icing after to add a little more sweetness but honestly they are great as is. Followed the recipe exactly but baked for 8 minutes. I think the full time definitely would’ve burnt them. The dough seems dry after first taking from the fridge just let it rest at room temperature for about five minutes and it’s good to go. I also split my dough in three batches leaving the batch I wasn’t using refrigerated because it does get very soft fast.
These were pretty good, I did add some extra ginger and cinnamon and a dash of salt. The flavor is still not as strong as regular gingerbread, but we did enjoy them. The batch size is rather small, I had to make 2 batches to end u with a little more than I would normally expect from one. I will likely make these again, especially with the smaller batch size. Less quilt if I eat all of them.
I doubled the recipe and used chocolate pudding. yummy.