These Pudding Mix Gingerbread Cookies have just the delicious flavor of traditional gingerbread without the sticky mess of molasses.
Several years ago I found a great recipe on Allrecipes that used butterscotch pudding mix in place of molasses for gingerbread cookies. To see that recipe, click here.
The cookies really did taste just like gingerbread cookies and they rolled out easily so that we could cut out our gingerbread men without too much trouble. However, we already do sugar cookies this way and I’m only willing to do so much rolling and cutting out. As a result, this recipe fell by the wayside.
Two years ago I went to a cookie exchange where someone brought the softest, most delicious ginger cookies I had ever tasted. The recipe was surprisingly straightforward.
The only problem was that it called for molasses which on principle I don’t like using since this is the ONLY thing I would ever use it in, meaning that I waste the majority of a jar when I buy it to make these cookies.
So, I decided to toy with the recipe to see if I could work out a way to use the butterscotch pudding mix instead of molasses and end up with a drop cookie instead of a cutout cookie.
After a couple of trial batches, I figured out the right measurements to produce the result I was looking for. The end result is a wonderfully simple recipe that doesn’t require you to buy a jar of molasses (that you would only use a small portion of) and produces a delicious, soft ginger cookie.
- 3/4 c butter softened
- 1/2 c brown sugar
- 1 large egg
- 1 T orange juice
- 1 3.5 oz pkg butterscotch cook and serve pudding mix
- 1 3/4 c all-purpose flour
- 1 tsp baking soda
- 2 tsp ginger
- 1 tsp cinnamon
- 1/2 tsp ground cloves
- 1/4 tsp salt
In a large bowl, cream butter and sugar until light and fluffy. Add egg and orange juice and mix well.
In a separate bowl, combine the remaining ingredients.
Gradually add dry ingredients to the creamed mixture and mix well.
Drop by rounded spoonfuls 2 inches apart on an ungreased baking sheet.
Bake at 350° for 10-12 minutes.
Remove to wire racks and allow to cool completely.
The ginger cookie I sampled at the cookie exchange was topped with a brown sugar glaze. My kids prefer these cookies that way, but for me it is too sweet. If you’d like to try it with the glaze, the recipe is below. Usually, I compromise and I sprinkle the cookies with crystallized sugar before baking them.
- 1/4 c butter
- 1/2 c brown sugar
- 2 T milk
- 1/2 c sifted powdered sugar
In a saucepan melt butter.
Stir in brown sugar and bring to a boil.
Reduce heat to medium and continue to stir for two minutes.
Add the milk and return to boil (continually stirring).
Reduce heat to a simmer.
Gradually stir in powdered sugar and beat until smooth. Add more powdered sugar if needed or warm water if the consistency is too thick.
Drizzle or spoon onto cookies while mixture is still warm.
If you’re looking for even more cookie recipes for an upcoming cookie exchange, holiday party, or just to fill your own cookie jar, check out these other delicious recipes from a few of my favorite blogs.
If you are looking for a tried-and-true, old-fashioned sugar cookie recipe, you will love this one from The Coconut Head.
If you crave a cookie with character and complexity, these Cinnamon Chip Cranberry Oatmeal Cookies from Feeding Big will satisfy your palette.
The Pecan Tassies from Organized 31 are like bite-sized pecan pies.