Beat butter, sugar, pudding, and egg in large bowl with electric mixer on speed until well blended. Combine remaining ingredients. Gradually add to the pudding mixture, beating until well blended. Refrigerate 1 hour or until dough is firm.
Roll out on lightly floured surface to a 1/4 inch thickness. Use a 4-inch gingerbread man cookie cutter to cut out the dough. Place cutouts on a greased sheet. Use a straw to make a hole near the top of each cookie for hanging.
Bake at 350°F for 10 to 12 minutes or until edges are lightly browned. Remove from sheets. Cool on wire racks. Decorate as desired.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.