Gingerbread People

photo by:kraft

Butterscotch pudding is the secret to our super-moist take on these beloved holiday cookies. Our only advice: Don’t tell Grandma you've found a better recipe.

time

prep:

20 min

total:

1 hr 32 min

servings

total:

20 servings

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What You Need

3/4

cup butter, softened

3/4

cup packed brown sugar

pkg. (3.4 oz.) JELL-O Butterscotch Instant Pudding

egg

cups flour

tsp. baking soda

Tbsp. ground ginger

1-1/2

tsp. ground cinnamon

Make It

BEAT butter, sugar, dry pudding mix and egg in large bowl with mixer until well blended. Mix remaining ingredients. Gradually add to butter mixture, beating well after each addition. Refrigerate 1 hour or until firm.

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. Place, 2 inches apart, on baking sheets sprayed with cooking spray. Use straw to make hole near top of each cutout.

BAKE 10 to 12 min. or until edges are lightly browned. Cool on baking sheets 3 min. Remove to wire racks; cool completely. Decorate as desired. Insert ribbon through holes to hang cookies on tree.

Kraft Kitchens Tips

Size-Wise

Sweets can be part of a balanced diet but remember to keep tabs on portions.

How to Decorate Cookies

To easily decorate cooled cookies, fill resealable plastic bag with prepared frosting. Seal bag and cut small corner off one of the bottom corners of bag. Roll down top of bag to squeeze frosting over cookies to decorate as desired.

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lilwitch333

posted:12/14/2004

Very tasty, the butterscotch pudding gave it good flavor. However, they were difficult to roll out and peel off the counter. We had to roll them out extra thick (so they could be peeled off) and then they came out GIGANTIC! My husband did enjoy decorating them though! :)

IJenzilla

posted:12/13/2004

Very easy and very cute. The recipe does not make the stated number of cookies, however. I doubled the recipe and it only made 28 cookies! Try using premade frosting and thin it out a bit to put it into squeeze bottles for easier handling for the little ones.

a cook

posted:12/13/2004

I made these yesterday and they are a BIG hit with my family! One note, I do agree with the comment on them being dry. I mixed in 1 Tbsp. milk as the last step before putting in the fridge. They are delicious! I highly recommend!

62593

posted:12/12/2004

thank u for this it will be good for my family.

a cook

posted:12/12/2004

Very simple gingerbread cookie to make. It was very light, crispy, and delicous.

a cook

posted:12/11/2004

My gingerbread bread men were dry and hard to work with. I would add more water and another egg!

SSHobbs

posted:12/10/2004

Did my last partial review get submitted...i wasn't done yet. tastes good but batter too dry. Added about 1/2 cup of crisco shortening and rolled into balls and then rolled into coloured sugar. Unable to roll out for cookie cutters; with or without the crisco. It kept sticking to the bench and to the spatula. I am yet to find a recipe that I can roll out!

a cook

posted:12/7/2004

Easy to make!!!

dkinkle

posted:12/6/2004

This was the first ever Gingerbread People recipe I ever made. I made them last Christmas and they turned out GREAT! Other recipes had way too many ingredients and the butterscotch pudding makes them simple and very tasty... and I don't even like Butterscotch! I am making them again this year! Everyone at both my and my husbands work loved them!

rlcolbert

posted:12/6/2004

I loved this recipe! It was so much easier than a traditional gingerbread cookie recipe I have used before and I enjoyed the softer cookies! I think it will be easy to make this sugar-free for my family that needs to be careful of sugar consumption! Thanks!