Leslie Pendleton

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Credit: Formula Z/S

Recipe Summary

hands-on:
30 mins
total:
45 mins
Yield:
Serves 12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 350º F.

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  • 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.

Nutrition Facts

calcium 17mg; 140 calories; carbohydrates 23g; cholesterol 9mg; fat 5g; iron 1mg; protein 1mg; saturated fat 1g; sodium 115mg.
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