Ingredients1 h 30 m servings 160 cals
- 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.
- How to Decorate Cookies:
- To easily decorate cooled cookies, fill resealable plastic bag with prepared frosting. Seal bag and cut small corner off one of the bottom corners of bag. Roll down top of bag to squeeze frosting over cookies to decorate as desired.
Per Serving: 160 calories; 7.3 g fat; 22.4 g carbohydrates; 1.7 g protein; 28 mg cholesterol; 195 mg sodium. Full nutrition
ReviewsRead all reviews 7
With a little care this can be just as versitile as the regular dough, only this stays moist much longer. I've used this for multiple gingerbread houses with few issues, just avoid giant slabs o...
Instead of rolling it flat and using a cookie cutter, I rolled the dough into little balls, covered the balls in sugar, and pressed them a little flat on the baking sheet. I loved the balance of...
I'm not a connoisseur of gingerbread cookies, but these were pretty decent for how little went into them. The dough wasn't dry at all like I had feared, though I had some trouble rolling the dou...
I absolutely love this recipe. I don't use it for the tree decoration though. I use it as a gingerbread cookie recipe. I make them every year for my family for Christmas. It's a big hit. :)
I'm giving this five stars because I feel guilty for not following the recipe to the 'T'. Instead I used it as a base recipe. Instead of butterscotch jello I used French vanilla and omitted the ...