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Soft chewy gingerbread cookies 3 1

Soft Chewy Gingerbread Cookies


  • 3/4 c. butter softened
  • 3/4 c. Brown Sugar
  • 1 3.4 oz.pkg. Butterscotch Pudding
  • 1 Egg
  • 2 c. Flour
  • 1 tsp. Baking Soda
  • 1.75 tblsp. McCormick Gingerbread Spice
  • Granulated Sugar
  • Powdered Sugar


  • Preheat oven to 350 F.
  • In a large bowl beat butter, sugar, dry pudding mix and egg in a large bowl until well blended.
  • In a separate bowl mix together remaining ingredients.
  • Slowly add ingredients from secondary bowl to the butter mixture.
  • Refrigerate for one hour or until dough is firm.
  • Roll dough into one inch balls and dredge first in granulated sugar and then powdered sugar.
  • Place on lightly greased cookie sheet and bake at 350 degrees for 10 minutes or until cookie starts to crack.