What does Santa hope to find when he comes down the chimney on Christmas Eve? I’m betting these adorable little gingerbread men, with a nice glass of milk, will get you lots of nice treats in your stocking, and no coal!
And–Is there a more iconic Christmas cookie than Gingerbread Men? I’d be hard-pressed to think of one. My sister Rachel made these for the IFA cookie swap.
Prep time: 20 min
Total: 1 hour 32 min. (plus refrigerating)
3/4 cup butter, softened
3/4 cup firmly packed brown sugar
1 pkg. (4 serving size) Jell-o Butterscotch Flavor Instant Pudding
2 1/4 cups flour
1 tsp baking soda
1 Tbsp. ground ginger
1 1/2 tsp. ground cinnamon
Beat butter, sugar, dry pudding mix and egg in large bowl with electric mixer on medium speed until well blended. Combine remaining ingredients. Gradually add to pudding mixture, beating well after each addition. Cover. Refrigerate 1 hour or until dough is firm.
Preheat oven to 350. Roll out dough on lightly floured surface to 1/4 inch thickness. Cut into gingerbread shapes with 4-inch cookie cutter. Place on greased baking sheets. Use a straw to make a hole near top of cookie for hanging.
Bake 10 to 15 minutes or until edges are lightly browned. Remove from baking sheets. Cool on wire racks. Decorate as desired. Makes 16 cookies.
(Now, Mrs. Claus–and some of our snobbier foodie readers–may not approve of the use of Instant Pudding mix in this recipe, but they are honestly the best gingerbread cookies I’ve ever had. I’ve acquired a number of kith & kin recipes over the years that make unorthodox use of butterscotch pudding mix, and all of them taste good. (I’m also an apologist for Campbell’s Soup-based casseroles) And people who can’t adopt a spirit of nonjudgementalism and goodwill to all at the holidays don’t deserve to be eating tasty cookies at all, anyway. )