Gingerscotch Cookies
From jo_jo_ba 9 years ago
- 1 day to make
- Serves 24
The sneak addition of butterscotch pudding mix in these spiced cut out cookies lends a decadent flavour and a tenderness that is unparalleled by any other gingerbread I've found!
Ingredients
- ¼ cup salted butter, softened shopping list
- ½ cup shortening shopping list
- ¼ cup packed brown sugar shopping list
- ¼ cup Truvia Baking Blend shopping list
- 3 ⅜ oz (1 pkg) Jell-O butterscotch Instant Pudding shopping list
- ½ tbsp vanilla shopping list
- 1 egg shopping list
- 1 cup flour shopping list
- 1 cup whole wheat flour shopping list
- 1 tsp baking soda shopping list
- 1 tbsp ground ginger shopping list
- ½ tsp ground cinnamon shopping list
- ½ tsp ground cardamom shopping list
- ¼ tsp white pepper shopping list
- ¼ tsp black pepper shopping list
How to make it
- In a bowl, beat together the butter, shortening, brown sugar, Truvia and pudding mix until well combined.
- Add the vanilla and egg, beating well.
- Add the flours, baking soda, ginger, cinnamon, cardamom and both peppers, mix well.
- Wrap in plastic and chill overnight.
- Heat oven to 350°F and line baking sheets with parchment.
- Roll out dough between sheets of waxed paper to ¼” thick, then cut into desired shapes.
- Place 2” inches apart on the baking sheets. Re-wrap and chill trimmings 1 hour before re-rolling.
- Bake, 1 sheet at a time, for 11 minutes. Cool on the sheets.
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