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Quick Gingersnaps

(8)
  3 reviews
  • 1 hr 30 min prep time
  • 1 hr 30 min total time
  • 2 ingredients
  • 66 servings
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Start with Pillsbury® refrigerated gingerbread cookies and you'll see why these gingersnaps are a snap to bake!

1/3
cup sugar
1
roll (30 oz) Pillsbury™ refrigerated gingerbread cookies

Steps

  • 1 Heat oven to 350°F. Place sugar in small bowl.
  • 2 Shape dough into 66 (1-inch) balls. On ungreased cookie sheets, place balls 2 inches apart. Flatten with smooth bottomed glass that has been dipped in sugar.
  • 3 Bake 7 to 11 minutes or until cookies are set. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely.
  • 1 Heat oven to 350°F. Place sugar in small bowl.
  • 2 Shape dough into 66 (1-inch) balls. On ungreased cookie sheets, place balls 2 inches apart. Flatten with smooth bottomed glass that has been dipped in sugar.
  • 3 Bake 7 to 11 minutes or until cookies are set. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely.

Expert Tips

For a holiday touch, use green decorator frosting in a tube to add 2 small holly leaves to each cookie. Add a red cinnamon candy piece to the leaves as the berry.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie
Calories
60
(
Calories from Fat
20),
% Daily Value
Total Fat
2 1/2g
2 1/2%
(Saturated Fat
1/2g,
1/2%
Trans Fat
1g
1%
),
Cholesterol
0mg
0%;
Sodium
0mg
0%;
Total Carbohydrate
8g
8%
(Dietary Fiber
0g
0%
  Sugars
1g
1%
),
Protein
0g
0%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choices:
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

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