Quick Gingersnaps

9 Ratings
4 Comments
  • Prep 1 hr 30 min
  • Total 1 hr 30 min
  • Ingredients 2
  • Servings 66
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Quick Gingersnaps

Ingredients

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

Steps

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  • 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.

Notes
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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.
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Nutrition Information

Nutrition Facts

Serving Size: 1 Cookie
Calories
60
Calories from Fat
20
% Daily Value
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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