“Here's a recipe for gingerbread people, originally published by Kraft in a Christmas cooking feature. We like these cookies so much, we make them and eat them all year long. Although you can decorate them, we don't. They're great plain with a pot of tea. The butterscotch pudding used is a small box (serves 4).”
READY IN:
1hr 45mins
YIELD:
16 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. Beat butter or margarine, pudding mix, and egg with an electric mixer on medium speed until well-blended.
  2. Combine remaining ingredients in a separate bowl. Gradually add to pudding mixture, beating well after each addition. Refrigerate dough 1 hour or until firm.
  3. Preheat oven to 350 degrees. Roll out dough on lightly-floured surface to 1/4 inch thickness. Cut into shapes (we use a 4" long gingerbread man cutter). Place a greased baking sheets.
  4. Bake 10-12 minutes or until the edges are lightly browned. Remove from baking sheets. Cool on wire racks.

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