Cranberry Gingerbread Cookies
Serves 12|
Hands-On Time:
|
Total Time:
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
- 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 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.
This recipe makes 2 dozen cookies.
Nutritional Information
- Per Serving
- Calories 140
- Calcium 17mg
- Carbohydrate 23g
- Cholesterol 9mg
- Fat 5g
- Fiber 0g
- Iron 1mg
- Protein 1mg
- Sat Fat 1g
- Sodium 115mg
What does this mean? See
Nutrition 101
.
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Quick Tip
Buy organic: The grains that dairy cows eat can be treated with chemicals, which have a residual presence in milk and dairy
products.
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Cranberries
High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost
always eaten cooked, as in the classic Thanksgiving relish.
