Rating: 2.5 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 2
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 0

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.

Leslie Pendleton
Recipe by Real Simple December 2003

Gallery

Formula Z/S

Recipe Summary

Yield:
Makes 2 dozen
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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

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  • 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.

Nutrition Facts

calcium 17mg; 140 calories; calories from fat 0%; carbohydrates 23g; cholesterol 9mg; fat 5g; fiber 0g; iron 1mg; protein 1mg; saturated fat 1g; sodium 115mg.
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