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Quick Gingersnaps

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Quick Gingersnaps
  • Prep 1 hr 30 min
  • Total 1 hr 30 min
  • Ingredients 2
  • Servings 66
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Start with Pillsbury™ Gingerbread Cookie Dough and you'll see why these gingersnaps are a snap to bake!
Updated Apr 21, 2021

Ingredients

  • 1/3 cup sugar
  • 1 roll (30 oz) refrigerated Pillsbury™ Gingerbread Cookie Dough

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.

Tips from the Pillsbury Kitchens

  • tip 1
    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

60 Calories, 2 1/2g Total Fat, 0g Protein, 8g Total Carbohydrate, 1g Sugars

Nutrition Facts

Serving Size: 1 Cookie
Calories
60
Calories from Fat
20
Total Fat
2 1/2g
4%
Saturated Fat
1/2g
3%
Trans Fat
1g
Cholesterol
0mg
0%
Sodium
0mg
0%
Potassium
0mg
0%
Total Carbohydrate
8g
3%
Dietary Fiber
0g
0%
Sugars
1g
Protein
0g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
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 Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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