Ginger Cookie Mittens

62 34 servings, 1 cookie (30 g) each
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34 servings, 1 cookie (30 g) each

It's that time of year to whip up a batch of gingerbread cookies! Butterscotch pudding is the secret to our take on this ginger cookie recipe. Get the family in the kitchen to help decorate these fun cookies!

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What You Need

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Make It

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  • Beat butter, sugar and dry pudding mix in large bowl with mixer until light and fluffy. Blend in eggs. Mix all remaining ingredients except coloured sugar and icing. Gradually add to pudding mixture, beating well after each addition. Refrigerate 15 min.
  • Heat oven to 350°F. Place dough between 2 sheets of parchment or waxed paper; roll to 1/4-inch thickness. Cut into mitten shapes with 3- to 4-inch cookie cutter, rerolling dough scraps as necessary. Place, 2 inches apart, on baking sheets sprayed with cooking spray.
  • Bake 10 to 12 min. or until edges are lightly browned. Let stand on baking sheets 3 min.; remove to wire racks. Cool completely. Decorate with coloured sugar and icing.


Use any of your favourite festive cookie shapes.


  • 34 servings, 1 cookie (30 g) each

Nutritional Information

Serving Size 34 servings, 1 cookie (30 g) each
Calories 160
% Daily Value
Total fat 4.5g
Saturated fat 2.5g
Cholesterol 20mg
Sodium 115mg
Carbohydrate 27g
Dietary fibre 0g
Sugars 20g
Protein 1g
Vitamin A 4 %DV
Vitamin C 0 %DV
Calcium 0 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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