Quick Gingersnaps

Prep 1 hr 30 min
Total 1 hr 30 min
Ingredients 2
Servings 66

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

Tips

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.

Nutritional Information

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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