Quick Gingersnaps

Start with Pillsbury® refrigerated gingerbread cookies and you'll see why these gingersnaps are a snap to bake!

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Servings 66

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( 8 ) Ratings

8 Ratings

5 Stars 11%

4 Stars 11%

3 Stars 11%

2 Stars 33%

1 Stars 11%

Member Reviews ( 3 )

71a0b64c-95ed-48b7-bb3a-66434a7fbfdd

ingredients 2
Prep Time 1 hr 30 min
Total Time 1 hr 30 min

Ingredients

1/3: cup sugar

1: roll (30 oz) Pillsbury® refrigerated gingerbread cookies

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Directions

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

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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.

Review & Comments

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Y11

report Posted Nov. 25, 2011 3:33 PM

This is the ONLY refrigerated cookie dough that I will buy. It's criminal that it isn't available year round. I don't use the extra flour -the cookies turn out great without it. I do like to add raisins and/or nuts every now and again.

stella392

report Posted Dec. 3, 2010 10:46 AM

I love these cookies and do NOT add flour. Using a sharp knife, I remove the wrapper and slice the dough as thick or thin as desired. Thin for a crisp cookie. Place slices on ungreased sheet and sprinkle with sugar. Bake as directed. Wonderful with either milk or coffee and even better dunked! --Stella392

BeausMom

report Posted Nov. 30, 2010 10:40 PM

I made the cookies just as the directions said, and they came out of the oven soft and chewy...just the way I like them. The problem came later. They became rock hard! We could hardly eat them. My father threw his away, even though he loves gingerbread cookies! Dunking didn't help either!