Ingredients

The following ingredients have 4 Servings
  • 1 cup butter, (softened)
  • 1 cup brown sugar, (lightly packed)
  • 2 large eggs, (room temperature)
  • 2 packages Instant Butterscotch Pudding Mix
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 3 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1 large egg white
  • 1 1/2 cups confectioner's sugar
  • 1/2 teaspoon cream of tartar
  • 2 teaspoons milk

Instruction

  • In a mixing bowl, use a hand-held mixer to beat the butter and brown sugar together until light and fluffy.   
  • Add the eggs and beat into the butter mixture.
  • Next, add the flour, butterscotch pudding, baking powder, ginger, and cinnamon. With the mixer on low speed, blend into the butter mixture just until the flour is incorporated.
  • Divide the cookie dough in half and wrap each half in plastic wrap and place in the refrigerator for 1 hour.
  • Preheat oven to 350°F.  Prepare a baking sheet by lining it with parchment paper.  Set aside.
  • Remove the cookie dough from fridge and roll dough a 1/4 inch thick between two sheets of parchment paper.  Cut out desired shapes.
  • Transfer cookies to prepared baking sheet.  Bake for 8 minutes.  Remove from oven and allow to cool for 3 minutes before transferring to wire cooling rack. 
  • Roll out the rest of the dough and start again.  Repeat until all dough has been used.
  • When the cookies are completely cooled, prepare the royal icing by beating all ingredients together until the icing is smooth and glossy.
  • Transfer icing to a piping bag fitted with a your tip of choice. Decorate the cookie according to your preference.
  • Allow the icing to harden before stacking.  Can be left on the counter top in a food safe container for 5-7 days.