Cranberry Gingerbread Cookies

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preparation
30
minutes
cooking
45
minutes
Serves 12

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.
  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.

 

Leslie Pendleton
November 2003

Nutritional Information

  • Per Serving
  • Calories 140
  • Calcium 17 mg
  • Carbohydrate 23 g
  • Cholesterol 9 mg
  • Fat 5 g
  • Fiber 0 g
  • Iron 1 mg
  • Protein 1 mg
  • Sat Fat 1 g
  • Sodium 115 mg
What does this mean? See Nutrition 101.

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