The butterscotch pudding mix gives these cookies a chewiness and adds to the richness of the cookie while blending perfectly with the molasses. It's a beautiful combination that results in a cookie that resembles those my grandmother made a long, long time ago. But these are much easier to make!
Butterscotch Molasses Pudding Cookies -
Yield: about 2 dozen
Ingredients:
1/2 cup butter - softened
3/4 cup brown sugar
1/3 cup molasses (I used Brer Rabbit green label)
2 boxes butterscotch instant pudding - (3.5 ounces each)
2 eggs
1 teaspoon pure vanilla extract
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
2 1/2 cups all-purpose flour
Addition white sugar for rolling (if desired)
Directions:
1. Cream butter and sugar in the bowl of a stand mixer with the paddle attachment. Add molasses and mix until smooth. Add pudding mix and blend until combined. Add eggs and vanilla and beat until combined. In a separate bowl, combine baking soda, cinnamon, nutmeg, and flour, then add these dry ingredients to the molasses mixture until just combined. The dough will be stiff. Chill dough for at least 30 minutes or preferably a few hours or overnight.
2. When ready to bake, preheat oven to 350°. Line cookie sheets with parchment paper. Place about 1/2 cup sugar in a small bowl for rolling.
3. Scoop one tablespoon balls of dough and roll in sugar or just place cookie on cookie sheet. Bake 7-9 minutes until bottoms just begin to get golden brown. Cool for 5 minutes before moving to cooling rack to cool completely.
Tips: I flattened mine out using the bottom of a small glass. They do not spread much so you can space them closer. I left about an inch between them and they were fine. These also freeze well. Place in a Ziploc bag between layers of paper towels for the best results when freezing.
Butterscotch Molasses Pudding Cookies -
Yield: about 2 dozen
Ingredients:
1/2 cup butter - softened
3/4 cup brown sugar
1/3 cup molasses (I used Brer Rabbit green label)
2 boxes butterscotch instant pudding - (3.5 ounces each)
2 eggs
1 teaspoon pure vanilla extract
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
2 1/2 cups all-purpose flour
Addition white sugar for rolling (if desired)
Directions:
1. Cream butter and sugar in the bowl of a stand mixer with the paddle attachment. Add molasses and mix until smooth. Add pudding mix and blend until combined. Add eggs and vanilla and beat until combined. In a separate bowl, combine baking soda, cinnamon, nutmeg, and flour, then add these dry ingredients to the molasses mixture until just combined. The dough will be stiff. Chill dough for at least 30 minutes or preferably a few hours or overnight.
2. When ready to bake, preheat oven to 350°. Line cookie sheets with parchment paper. Place about 1/2 cup sugar in a small bowl for rolling.
3. Scoop one tablespoon balls of dough and roll in sugar or just place cookie on cookie sheet. Bake 7-9 minutes until bottoms just begin to get golden brown. Cool for 5 minutes before moving to cooling rack to cool completely.
Tips: I flattened mine out using the bottom of a small glass. They do not spread much so you can space them closer. I left about an inch between them and they were fine. These also freeze well. Place in a Ziploc bag between layers of paper towels for the best results when freezing.
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