> 2 cups flour
> 1 tsp baking soda
> 1 tbsp ground ginger
> 1 1/2 tsp ground cinnamon
> 3/4 cup butter, softened
> 3/4 cup packed brown sugar
> 1 pkg (3.4 oz) JELL-O Butterscotch Flavor Instant Pudding
> 1 egg
> 1 tbsp water
> 1 cup powdered sugar
Combine first 4 ingredients. Beat all remaining ingredients except powdered sugar and water in large bowl with mixer until blended. Gradually add flour mixture, mixing well after each addition. Refrigerate 1 hour.
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, rerolling trimmings as necessary. Place, 2 inches apart, on baking sheets sprayed with cooking spray.
Bake 10 to 12 min. or until edges are lightly browned. Cool on baking sheets 3 min. Remove to wire racks; cool completely.
Mix powdered sugar and water until blended. Use to decorate cookies as desired.