Butterscotch Ginger Snaps Cookies
Prep time
Cook time
Total time
Making Ginger Snaps is a Snap and will satisfy the crunch that you are looking for in a ginger snap cookie.
Recipe type: Cookie
Serves: 25
  • 1 cup butter, softened
  • ¾ cup packed brown sugar
  • 1pkg (4 serving size) Jell-O butterscotch instant pudding
  • 1 egg
  • ½ cup finely chopped crystallized ginger
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 tablespoon ground ginger
  • 1½ teaspoons ground cinnamon
  • ¼ cup granulated sugar
  • 1 teaspoon water
  1. Heat oven to 350oF
  2. Beat first 5 ingredients together in a large bowl or mixer until well blended (TIP: if you didn’t have time to get your butter to room temp, grate it and it will mix into the ingredients without any lumps)
  3. Mix remaining ingredients except sugar into a bowl.
  4. Gradually add this to the pudding mix, once it starts to hold together into a dough you can add the teaspoon of water this will make the dough tight and manageable to roll.
  5. Divide In half and roll into two 10 inch rolls. Wrap in plastic wrap, refrigerate for 1hour or until firm.
  6. After 1 hour unwrap from film and roll into the granulated sugar.
  7. Cut dough into ½ inch slices and place roughly an inch apart onto non stick baking sheets or sprayed lightly with cooking spray.
  8. Bake for 11 to 13 mins or until lightly browned. Let cool for about 5mins then transfer to wire racks to cool completely.
Recipe by Canadian Budget Binder at https://canadianbudgetbinder.com/2018/03/11/butterscotch-ginger-snaps/