3/4 cup (1-1/2 sticks) butter, softened 3/4 cup firmly packed brown sugar 1 pkg. (4-serving size) JELL-O Butterscotch Flavor Instant Pudding & Pie Filling 1 egg 2 cups flour 1 tsp. baking soda 1 Tbsp. ground ginger 1-1/2 tsp. ground cinnamon 1 Tbsp. water 1 c. powdered sugar
What to do:
1. COMBINE first 4 ingredients. Beat all remaining ingredients except powdered sugar and water in large bowl with mixer until blended. Gradually add flour mixture, mixing well after each addition. Refrigerate 1 hour. 2. HEAT 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, rerolling trimmings as necessary. Place, 2 inches apart, on baking sheets sprayed with cooking spray. 3. BAKE 10 to 12 min. or until edges are lightly browned. Cool on baking sheets 3 min. Remove to wire racks; cool completely. 4. MIX powdered sugar and water until blended. Use to decorate cookies as desired.
Make it Easy: To easily decorate these cookies, fill a resealable plastic bag with prepared frosting. Seal the bag and cut a small corner off the bottom of the bag. Roll down the top of the bag to squeeze the frosting over the cookies to decorate as desired.
