Soft Gingerbread (Improved)

1/2 cup butter, softened
1/2 cup packed brown sugar
1 egg
1 box butterscotch instant pudding mix (3.5 oz)
1 1/2 cups all purpose flour
1/2 teaspoon baking soda
1 1/2 teaspoon ground ginger
1 teaspoon ground cinnamon

In a medium bowl, cream together the butter, sugar, and egg. Add the pudding mix. In another bowl, combine the flour, baking soda, ginger, and cinnamon. Combine the flour mixture into the egg and sugar mixture, adding a little at a time. Cover and chill 1 hour.

Preheat oven to 350. Roll dough to about 1/8 inch thickness and cut into shapes. Place cookies on greased cookie sheet 2 inches apart. Bake 8-9 minutes. Cool on wire rack.

Tips
When you are mixing the dough, it might seem really dry. Just keep mixing it until it is not dry. It will probably be easier to do this if you use a mixer instead of stirring by hand.
Chilling the dough is not required but it makes the dough a lot easier to work with.