These soft, spicy cookies are a delicious twist to a favorite holiday treat.
Makes: About 3 dozen
Make ahead: Needs to chill for 1 hour.
1 cup butter, softened
1 cup packed brown sugar
2 eggs
3 cups flour
2 pkgs. {3 1/2 oz.} cook-and-serve
butterscotch pudding mix
2 tsp. ground ginger {or to taste}
1 tsp. baking powder
1 tsp. cinnamon
1 recipe Lemon Cream Cheese Frosting {below}
Directions:
1. In a large bowl, cream butter and brown sugar until light and fluffy.
2. Beat in eggs.
3. Combine the flour, pudding mixes, ginger, baking powder and cinnamon and gradually add it to the creamed mixture and mix well.
4. Put the dough on top of a large piece of plastic wrap and gently push into the shape of a disc. Wrap in plastic wrap and refrigerate for 1 hour or until easy to handle.
5. On a lightly floured surface , roll out dough to 1/4-in. thickness. Cut with lightly floured cookie cutters. Place 1 inch apart on ungreased baking sheets. Bake at 350 degrees for 6-8 minutes. Note: for a soft cookie, cook until middle is set but not completely firm. Remove to wire racks to cool.
Lemon Cream Cheese Frosting
3 oz. cream cheese, softened
1/4 cup butter, softened
2-3 tsp. lemon juice {to taste}
2 1/4 cups powdered sugar
1. In a bowl combine cream cheese, butter and lemon juice. Beat with an electric mixer on low to medium speed until light and fluffy.
2. Gradually add 1 cup of powdered sugar, beating well. Gradually beat in 1 1/4 cups additional powdered sugar until frosting reaches spreading consistency. If needed, add more powdered sugar or milk in small amounts to get the correct consistency. It should be a little thinner than what you would use to frost a cake.
3. Decorate. If you don't have the decorating bags and tips, you can use a freezer or storage bag. After you put the frosting in the bag and close it, snip off one of the corners.
For more gingerbread inspired ideas, visit Cozy Home Scenes' Gingerbread Link Party
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