Easy Gingerbread Cookies

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  • 25 min prep time
  • 1 hr 50 min total time
  • 7 ingredients
  • 22 servings

Ingredients

1
roll (16.5 oz) Pillsbury™ refrigerated sugar cookies
3
tablespoons mild molasses
1/2
cup all-purpose flour
3/4
teaspoon ground cinnamon
3/4
teaspoon ground ginger
1/2
teaspoon ground allspice
1/4
teaspoon ground cloves

Directions

  1. 1 In large bowl, crumble cookie dough; stir in molasses. Add remaining ingredients; mix thoroughly with hands.
  2. 2 Divide dough in half; form into 2 disks, and wrap in plastic wrap. Refrigerate 1 to 2 hours or until thoroughly chilled.
  3. 3 Heat oven to 375°F. On floured surface, roll 1 dough disk 1/4 inch thick. Cut with floured 2 1/2- to 3-inch gingerbread boy or girl cookie cutters. On ungreased cookie sheet, place cutouts 2 inches apart. Repeat for remaining dough, rerolling scraps as necessary.
  4. 4 Bake 7 to 9 minutes or until cookies are set and light golden brown around edges. Cool on cookie sheet 3 minutes; remove to cooling rack to cool completely, about 20 minutes.

Notes

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Nutrition Information

Recipe Step Photos

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