Cranberry Gingerbread Cookies |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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. 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 |
Directions:
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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