Gingerbread Cookies

Isn't it funny how recipes can be so similar, but just a little different. Here are both mine and Mandee's recipes for gingerbread cookies. Similar, just a little different. I love these one's because they have the pudding in the mix. I don't like the gingerbread that has molasses in it. I know it's more traditional, but just not a fan.

Brandy’s Gingerbread Men

3/4 cup (1-1/2 sticks) butter, softened
3/4 cup packed brown sugar
1 pkg. (3.4 oz.) JELL-O Butterscotch Instant Pudding
1 egg
2 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 mixer until well blended. Mix remaining ingredients. Gradually add to pudding mixture, beating well after each addition. Refrigerate 1 hour or until firm.

HEAT oven to 350°F. Roll out dough on lightly floured surface to 1/4-inch-thickness. Cut into gingerbread shapes with 4-inch cookie cutter. Place, 2 inches apart, on greased baking sheets. Use straw to make hole near top of each cutout.

BAKE 10 to 12 min. or until edges are lightly browned. Let stand on baking sheets 3 min. Remove to wire racks; cool completely. Decorate as desired. Insert ribbon through holes to hang cookies on tree.

Mandees Gingerbread Men

½ cup shortening

1 & ½ tsp. ginger
1 egg

½ tsp. cinnamon
½ cup brown sugar

½ tsp. baking soda
1 & ½ cups flour
1 pkg. instant butterscotch pudding mix

Mix together egg, shortening, and brown sugar. Add remaining ingredients. Roll out dough and cut into gingerbread men shapes with a cookie cutter. Bake for 10 minutes at 350 degrees. Decorate with frosting and candy!