Angel Gingerbread Cookies

Okay guys so it's still cold!!!! Yikes! And it keeps geting colder. I know Christmas and Tanksgiving are like 2 months away but save this recipe and have fun with it! It ties in to my website name and they're one of my favorite things to make, because they are so soft and moist because of the pudding! Tips: DO NOT overcook them!!!
Angel Gingerbread Cookies or Ornaments 
3/4 cup soft butter
3/4 cups brown sugar
1 small pkg. instant butterscotch pudding
1 egg
2 1/2 cups flour
1 tsp. baking soda
1 TB ginger
1 1/2 tsp. cinnamon
Beat sugar, butter, the pudding mix, and the egg in a large bowl. Combine remaining ingredients. Gradually add to pudding mixture, beating well. Refrigerate dough for 1 hour or until firm. Roll out dough and cut with angel cookie cutters or any kind you want. :] Bake at 350 degrees for 10-12 minutes. You can frost them with vanilla frosting which is shown below but they are good with a big cup of milk! Enjoy! For ornaments before you place them in the oven poke a hole in the top with a straw. When they are cool let them harder for about 2 hours then thread string through the hole and hang on your Christmas tree! Have fun! Warning: do not eat off the Christmas tree you will probably break you teeth, no joke!!!! :]

Vanilla frosting for cookies, cupcakes, cake, and in this can Angel Gingerbread cookies! 
1/4 cup softened butter
1 1/2-3 TB milk
2 1/2 cups confectinors or powdered sugar
Mix well and double as needed. For mint frosting (which I DON'T recommend for these cookies) add 1/2 tsp. peppermint extract and green food coloring.

Luv your favorite baker,

Lauren