Cream the butter and brown sugar together until light and fluffy. About 5-7 minutes.
Beat in the eggs and mix well.
In a large bowl, sift together flour, baking powder, cinnamon, ground ginger, and pudding mixes.
Slowly add the dry ingredients to the wet ingredients and mix until dough forms.
Cover dough and place in the refrigerator for at least one hour. Or until easy to handle.
On a lightly floured surface, roll out dough until you reach 1/4 inch thickness.
Cut with floured cookie cutter shapes.
Place 1 inch apart on ungreased baking sheets.
Bake in preheated oven at 350 degrees for 6-8 minutes. Or until golden brown and firm.
Cool cookies on wire rack completely before decorating and enjoy!
