Easy Gingerbread Cookies - cooking recipe

Ingredients

6 ounces fat free sugar-free instant butterscotch pudding mix
3/4 cup butter
3/4 cup brown sugar, firmly packed
1 egg
2 1/4 cups flour
1 teaspoon baking soda
1 tablespoon ground ginger
1 1/2 teaspoons ground cinnamon

Preparation

Cream pudding and pie filling mix with butter and sugar; add egg, and blend well.
Combine flour, baking soda, ginger, and cinnamon; blend into pudding mixture.
Chill dough for 1 hour or until firm.
Roll dough on a floured board to about 1/4 inch thickness and cut with cookie cutter.
Place on greased baking sheets.
Bake at 350F for 10 to 12 minutes. (I do 10 minutes, I like a softer cookie).
Remove from oven and cool on wire rack.
Decorate if desired.
Note: Cookies are soft, but will begin to harden up overnight. Less cooking time keeps them softer a little longer. Store cookies in container for best results.