Category: Cookies

Gingerbread Cookie Mix

A holiday classic... Bakery Style Gingerbread Cookie Mix combines the flavors of molasses, sweet cinnamon and ginger. One mix; two ways to prepare. Have fun creating your signature gingerbread cutout cookies or make chewy gingerbread cookies using the drop cookie recipe.

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Recipes Variations Instructions Ingredients Nutrition Facts

Recipes

Molasses Crinkle Cookies

Gingerbread Cake	Prep: 10 min / Total: 35 min / Effort:
Gingerbread Pancakes	Prep: 5 min / Total: 10 min / Effort:

Instructions

You Will Need

Cutout Cookies

1 Egg 6 Tablespoons Butter or Margarine* Softened (Room Temperature)

Drop Cookies

1 Egg 1/2 Cup (1 Stick) Butter or Margarine* Softened (Room Temperature)

*Real butter works best. If using margarine or spread, use one that contains more than 65% oil.

CUTOUT COOKIES

BEFORE YOU BEGIN

Preheat oven to 350°F. (If using an insulated cookie sheet, set oven temperature to 375°F.) If necessary, soften cold butter in microwave on HIGH power for 10-15 seconds.

1 BLEND

together egg and butter or margarine. Add cookie mix and stir until dough forms, hand kneading if necessary. Dough may be sticky. For easier handling, cover and refrigerate about 15 minutes before rolling out dough.

2 TRANSFER

dough to floured surface. Roll dough 1/4 inch thick. Cut into desired shapes with floured 3-inch cookie cutter. Place 1 inch apart onto ungreased cookie sheet.

3 BAKE

7-9 minutes or until golden brown around edges. Cool cookies 5 minutes before removing from cookie sheet.

High Altitude (over 5,000 feet): Prepare cutout or drop cookies as directed, adding 2 tablespoons all-purpose flour.

DROP COOKIES

BEFORE YOU BEGIN

Preheat oven to 350°F. (If using an insulated cookie sheet, set oven temperature to 375°F.) If necessary, soften cold butter in microwave on HIGH power for 10-15 seconds.

1 BLEND

together egg and butter or margarine. Add cookie mix and stir until dough forms, hand kneading if necessary.

2 SCOOP

dough according to desired cookie size and place 2 inches apart onto ungreased cookie sheet.

3 BAKE

as directed below or until light golden brown around edges.

Yield	Dough Quantity	Bake Time
36, 2-inch cookies	2 teaspoons	7-9 minutes
24, 2 1/2-inch cookies	1 rounded tablespoon	9-11 minutes
12, 3-inch cookies	2 rounded tablespoons	11-13 minutes

Cool cookies 5 minutes before removing from cookie sheet. Cool completely; store in a tightly covered container.

Amount Per Serving	Mix	As Prepared*
Calories	110	150
Calories from Fat	10	50

% Daily Value***
Total Fat	1g**	2%	9%
Saturated Fat	0g	0%	18%
Trans Fat	0g
Cholesterol	0mg	0%	8%
Sodium	140mg	6%	8%
Total Carbohydrate	23g	8%	8%
Dietary Fiber	<1g	3%	3%
Sugars	12g
Protein	1g

	Calories	2,000	2,500
Total Fat	Less than	65g	80g
Saturated Fat	Less than	20g	25g
Cholesterol	Less than	300mg	300mg
Sodium	Less than	2,400mg	2,400mg
Total Carbohydrate		300g	375g
Dietary Fiber		25g	30g
Calories per gram:	Fat: 9	Carbohydrate: 4	Protein: 4