Quick Gingersnaps

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

  • prep time 1 hr 30 min
  • total time 1 hr 30 min
  • ingredients 2
  • servings 66

Ingredients

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