Gingerbread Stars
  • 1 box Jell-o butterscotch pudding mix (not instant)
  • ¾ cups margarine
  • ¾ cups packed brown sugar
  • 1 egg
  • 2¼ cups Baking Freeā„¢ gluten-free All Purpose Flour (279 g)
  • 1 teaspoon baking soda
  • 3 teaspoons ground ginger
  • 1½ teaspoon cinnamon
  1. In the bowl for a stand mixer, cream pudding with margarine and sugar. Add egg and blend well.
  2. Combine flour, baking soda, ginger and cinnamon. Blend into the creamed mixture
  3. Wrap dough in plastic wrap and chill for at least 10 minutes (or overnight). Chilled dough is easier to roll and to cut.
  4. Prepare baking sheets with parchment paper and pre heat oven to 350 degrees F. Roll dough on floured plastic wrap to about ¼-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.
  5. 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.
Recipe by Baking Free at