For those of us who don't like the harder gingerbread cookies, here is this heaven sent recipe! I've made them every year for the past few years. There are never any gingerbread cookies left!
I usually make two cookies when I make this recipe, because the dough has to chill for one hour. So while it's chillin' I usually make some variation of chocolate chip cookies, because you can whip them together fast and they bake pretty fast as well.
3/4 cup butter, softened
3/4 cup firmly packed brown sugar
1 (3.9 ounce) package Butterscotch Flavor Instant Pudding and Pie Filling
2 cups flour
1 tsp baking soda
1 Tbs ground ginger
1 1/2 tsp ground cinnamon
Beat butter, sugar, dry pudding mix and egg in large bowl with electric mixer on medium speed until well blended. Combine remaining ingredients. Gradually add to pudding mixture, beating well after each addition; cover. Refrigerate 1 hour or until dough is firm.
Preheat oven to 350°F. Roll out dough on lightly floured surface to 1/4-inch-thickness. Cut into gingerbread shapes with 4-inch cookie cutter. Place on un-greased baking sheets (the recipe calls for grease but I have never had them stick).
Bake 10 to 12 min. or until edges are lightly browned. Remove from baking sheets. Cool on wire racks.
Decorate!!! I usually use a thinned down royal icing recipe, but not too thin, I would say just before cake batter consistency.
These freeze really well, even with the icing on them. I usually put wax paper in between the layers. But only pack them, when the icing is dry!