Gingerbread Men

714 Reviews 88 Pics
  • Prep

    25 m
  • Cook

    12 m
  • Ready In

    1 h 37 m
Recipe by  Kim

“Doesn't need molasses!!!”

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Adjust Servings

Original recipe yields 2 1/2 dozen



  1. In a medium bowl, cream together the dry butterscotch pudding mix, butter, and brown sugar until smooth. Stir in the egg. Combine the flour, baking soda, ginger, and cinnamon; stir into the pudding mixture. Cover, and chill dough until firm, about 1 hour.
  2. Preheat the oven to 350 degrees F (175 degrees C). Grease baking sheets. On a floured board, roll dough out to about 1/8 inch thickness, and cut into man shapes using a cookie cutter. Place cookies 2 inches apart on the prepared baking sheets.
  3. Bake for 10 to 12 minutes in the preheated oven, until cookies are golden at the edges. Cool on wire racks.

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Reviews (714)

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I made this recipe with my husband and son last week. I liked it very much. However, if you are looking for a true gingerbread tasting cookie, this is NOT it. I tried this recipe because I thought my 3 year old would turn his nose up to real gingerbread. I would describe this as a cross between a gingerbread cookie and a butter/sugar cookie. It was great. My cookies did not run. They looked great and tasted great. They had a nice soft texture. If you have to go out and get butterscotch better get one or two more boxes because we didn't get that many cookies out of this. We had a blast making them. Fun to eat too! It made a nice mild tasting gingerbread cookie. I was very pleased.



I have a problem with this recipe. The only liquid is butter and egg. What am I doing wrong. Am I supposed to make the pudding before adding to the rest of the recipe.. It says dry then what did I do wrong



Delicious! The dough was so easy to work with, not sticky and rolled out wonderfully. (That in itself really sold me on this recipe as I tend to shy away from rolled dough recipes because they are time consuming and usually the dough is a hassle.) I did increase the cinnamon and ginger to taste and added cloves for a spicer cookie. I also used the instant pudding instead of the cook-and-serve and they turned out great. I did double the recipe and used half margarine and half butter. Baked 8-9 minutes instead of the 10-12 resulting in a softer chewier version of this classic. You definitely taste the butterscotch which I found to be a surprisingly pleasant alternative, and I liked the fact that it didn't use molasses. I cut-out various sizes of large, medium and small little buddies and decorated them with raisins and white piped icing and they came out adorable! Thanks for sharing Kim and this one is going in my family favorites cookbook~

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Amount Per Serving (30 total)

  • Calories
  • 79 cal
  • 4%
  • Fat
  • 3.3 g
  • 5%
  • Carbs
  • 11.5 g
  • 4%
  • Protein
  • 1 g
  • 2%
  • Cholesterol
  • 15 mg
  • 5%
  • Sodium
  • 63 mg
  • 3%

Based on a 2,000 calorie diet



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Mrs. Sigg's Snickerdoodles


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