And so it was that Christmas was upon us… and so it was that I had kids who don’t like gingerbread. Whose kids are these anyway? They can’t possibly be mine if they don’t like a cookie! In light of this sad and terrible fact, I decided to make a more mild and “kid-friendly” version of gingerbread.
One that would be most pleasing to the tongue of a North American child. And so I give you “Butterscotch Gingerbread”. A touch of spice mixed with the sweet flavor of butterscotch, topped with a vanilla bean royal icing. All-in-all the perfect balance. My children wolfed these down like they were the last cookies on earth.
- 1 1/4 cup butter, softened
- 1 cup packed brown sugar
- 2 eggs
- 3 cups all-purpose flour
- 2 packages (3-1/2 ounces each) cook-and-serve butterscotch pudding mix
- 2 teaspoons ground ginger
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 pinch cardamom
- In a large bowl, cream the butter and brown sugar until light and fluffy.
- Beat in the eggs.
- Combine the flour, pudding mixes, ginger, baking powder, cinnamon, and cardamom; gradually add to creamed mixture and mix well.
- On a lightly floured surface, roll out dough to 1/4-in. thickness.
- I find dough bands extremely helpful at this point. Cut with lightly floured cookie cutters.
- Place 1 in. apart on ungreased baking sheets, I lined mine with parchment. Bake at 350° for 6-8 minutes or until firm.
- Remove to wire racks to cool. Decorate as desired.
- I used a royal icing recipe and just added 1 tsp of vanilla bean paste to give it a rustic appeal.