Cranberry Gingerbread Cookies

Real Simple
Cranberry Gingerbread Cookies Recipe
Photo: Formula Z/S
Two of holiday's finest flavors—gingerbread and cranberry—meet in these easy-to make cookies that start with a box of gingerbread cake mix.
Makes 2 dozen


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1 14- to 15-ounce box gingerbread cake or cookie mix, plus the ingredients called for on the label directions
1/2 cup dried cranberries, finely chopped
1 teaspoon butter
1 cup coarse or regular granulated sugar


Heat oven to 350º F. Make the gingerbread cookie dough according to the label directions. Stir in the dried cranberries. Roll the dough into 1-inch balls. Arrange the balls on an ungreased baking sheet, 2 inches apart. Lightly butter the bottom of a drinking glass, then dip it into the sugar. With the glass, flatten the balls one at a

time. Dip the glass back into the sugar after each cookie is pressed. Bake for 12 to 14 minutes or until firm. Remove to a wire rack and cool completely.

Created date

July 2004

Nutritional Information

Calcium 17 mg
Calories 140
Caloriesfromfat 0 %
Carbohydrate 23 g
Cholesterol 9 mg
Fat 5 g
Fiber 0 g
Iron 1 mg
Protein 1 mg
Satfat 1 g
Sodium 115 mg