Hands-On Time
30 Mins
Total Time
45 Mins
Yield
Serves 12
Formula Z/S

How to Make It

Step 1

Heat oven to 350º F.

Step 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. 

Step 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.

Step 4

Bake for 12 to 14 minutes or until firm. Remove to a wire rack and cool completely.
 This recipe makes 2 dozen cookies.

Chef's Notes

 

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Ratings & Reviews

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Reviews
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