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Step 1
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| In the bowl for a stand mixer, cream pudding with margarine and sugar. Add egg and blend well. |
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Step 2
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| Combine flour, baking soda, ginger and cinnamon. Blend into the creamed mixture |
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Step 3
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| Wrap dough in plastic wrap and chill for at least 10 minutes (or overnight). Chilled dough is easier to roll and to cut. |
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Step 4
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| Prepare baking sheets with parchment paper and pre heat oven to 350 degrees F. Roll dough on floured plastic wrap to about 1/4-inch thick and cut with cookie cutters. I only used star cutters but you can use what you want. Dust cutters with flour before cutting dough. |
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Step 5
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| Place cookies on prepared baking sheets. Bake for 10-12 minutes. Cool cookies on wire rack. Once cool, decorate as desired. Makes 25-30 cookies some large and some small. |
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