Cranberry Gingerbread Cookies

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.

Yield: Makes 2 dozen
Recipe from Real Simple

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Nutritional Information

Amount per serving
  • Calcium: 17mg
  • Calories: 140
  • Calories from fat: 0%
  • Carbohydrate: 23g
  • Cholesterol: 9mg
  • Fat: 5g
  • Fiber: 0g
  • Iron: 1mg
  • Protein: 1mg
  • Saturated fat: 1g
  • Sodium: 115mg

Ingredients

  • 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

Preparation

  1. 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
  2. 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.
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