Gingerbread Pudding Cookies

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Gingerbread Pudding Cookies - Lady Behind The Curtain

These gingerbread pudding cookies are soft, chewy and EXTRA large.  With add ins like white chocolate chips and gingerbread M&M’s.  Make these for your cookie exchange party or your holiday cookie tray.

Stock up on gingerbread flavored Jell-o pudding so you can make these cookies anytime!  I found mine at Walmart in the center isle across from the baking isle.

Gingerbread Pudding Cookies

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Yield: Makes 18 Large Cookies

Gingerbread Pudding Cookies

Ingredients

  • 1 cup unsalted butter, room temperature
  • 3/4 cup light brown sugar, packed
  • 3.4 ounce Jell-o instant gingerbread pudding mix
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 3/4 cup gingerbread M&M's
  • 3/4 cup white chocolate chips
  • Optional: gingerbread man sprinkles

Instructions

  1. Preheat oven to350 degrees.
  2. Line 2 cookie sheets with parchment paper and set aside.
  3. In a mixing bowl beat the butter and sugar until light and fluffy.
  4. Add the pudding mix and blend until fully incorporated.
  5. Add the eggs one at a time.
  6. Add the vanilla and blend until well mixed.
  7. In a small bowl whisk together the flour and baking soda.
  8. Slowly add the flour mixture to the wet ingredients scraping sides and mix until just incorporated.
  9. Fold in the gingerbread M&M's, white chocolate chips.
  10. Using an ice cream scoop, place 6 cookie dough mounds on each prepared cookie sheets.
  11. Lightly press with the palm of your hand.
  12. Add sprinkles.
  13. Bake 12 to 15 minutes.
  14. Let the cookies sit 5 minutes on the cookie sheet and then transfer them to a cooling rack.
  15. Note:
  16. These cookies will keep in an airtight container for 5 days.

Notes

This is a LBC original!

This recipe is from Lady Behind The Curtain.

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