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
How to Make It
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.
I bought a Trader Joes Gingerbread mix and didn
t realize I had to follow the cookie ingredient instructions till it was too late. Maybe the directions should say to follow the cookie, not cake ingredients. Now I have a gingerbread cake that I made and it is quite good at that but not the cookies I was hoping for!
What is the point of rating a box recipe? It is only as good as the box mix can be. This is really a tip and not a recipe. Was excited to see the name of the cookie, until I looked at the recipe-potential in name mainly for an idea with a real recipe.
I thought this was pretty good, I used the Betty Crocker Gingerbread mix and made the soft version. I couldn't really taste the cranberries and I even added extra cranberries to this. I added 1/2 cup chopped pecans and I think I would add more next time and maybe some chopped crystalized ginger would be good. Overall pretty simple to make and not bad.
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