Baking Gingerbread

I love gingerbread cookies... But I've always found it a pain to have to go out and buy molasses JUST for this once a year project and then have a big jar of molasses sitting in my fridge which I never end up using. So I came up with this dirt easy Gingerbread recipe... WHich actually tastes like a mix between gingerbread and Teddy-Grams.
3/4 cup (1-1/2 sticks) butter, softened
1 cup packed brown sugar 1 pkg. (3.4 oz.)
1 pkg. JELL-O Butterscotch Instant Pudding
1 egg
2 cups flour
1 tsp. baking soda
1 Tbsp. ground ginger
1 Tbsp. ground cinnamon

Beat butter, egg, sugar, and dry pudding mix in large bowl with mixer until well blended. Mix remaining ingredients and gradually add to mixture. Refrigerate 1 hour or until firm. HEAT oven to 350°F. Roll out dough on lightly floured surface to 1/4-inch-thickness. Cut into gingerbread shapes and place, 2 inches apart, on greased baking sheets. BAKE 10-12 min. or until edges are lightly browned. Let stand on baking sheets 3 min. Remove to wire racks; cool completely. Decorate as desired.