Cranberry Gingerbread Cookies

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  • Serves 12
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 140 calories
    • Fat 5 g
    • Sat Fat 1 g
    • Cholesterol 9 mg
    • Sodium 115 mg
    • Protein 1 mg
    • Carbohydrate 23 g
    • Fiber 0 g
    • Iron 1 mg
    • Calcium 17 mg


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


  1. Heat oven to 350º F.
  2. 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. 
  3. 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.
  4. Bake for 12 to 14 minutes or until firm. Remove to a wire rack and cool completely.
     This recipe makes 2 dozen cookies.