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During the Christmas season many people often decide to do some holiday baking. More often then not, there is Christmas baking also includes making some traditional favorites. For those of you who like to bake, here is a Gingerbread Man cookie recipe that you can enjoy baking, decorating, and of course, eating.

We all remember the line from that famous fairy tale. It is a tale that has been passed down through the ages. “Run, run, as fast as you can, you can’t catch me, I’m the Gingerbread Man.”  Now run along and make up yourself a batch of the delicious Gingerbread Man cookies!

Gingerbread Man Cookies

INGREDIENTS

1 package butterscotch pudding (cook and serve)
1/2 cup butter
1/2 cup packed brown sugar
1 egg
1 1/2 cup flour
1/2 tsp baking soda
1 1/2 tsp ginger
1 tsp cinnamon

ICING INGREDIENTS

1 egg whites
1/4 tsp vanilla
1 cup powdered sugar

DIRECTIONS

Combine flour, baking soda, ginger and cinnamon in a bowl and set aside. In a large bowl cream butterscotch pudding mix, butter and brown sugar. Add in egg and mix well. Add the flour to the liquid ingredients and mix until just combined. Cover and chill dough for about an hour until firm.

In a large bowl cream butterscotch pudding mix, butter and brown sugar. Add in egg and mix well. Add the flour to the liquid ingredients and mix until just combined. Cover and chill dough for about an hour until firm.

Divide mixture in half, place one half Wrapped back in refrigerator. Prepare baking sheets with cooking spray or parchment paper.
Flour work area and rolling pin and roll out dough to 1/8″ thickness. Cut out with cookie cutter and remove scraps. Transfer cookies to baking sheets using spatula. Leave several inches between cookies.

 Transfer cookies to baking sheets using spatula. Leave several inches between cookies.

Re-roll scrap dough and cut remaining cookies. Bake in 350 degree oven about 10 minutes (watch for edges to begin to turn lightly brown). Leave on cookie sheet for several minutes before moving to cooling rack.

To Make the Icing-

Combine the egg whites and vanilla and beat until bubbly. Add powdered sugar gradually and mix until all sugar is incorporated.
Beat on high until mixture forms stiff, glossy peaks. Transfer icing to pastry bag. Pipe the line pattern on cookies. Wait at least several hours for icing to set.

 Store in a covered container until ready to eat.