Gingerbread Cookie
A seasonal treat featuring the perfect blend of rich molasses, sweet cinnamon, and zesty ginger. Better run and catch some of these while you can.
START WITH:
1 egg
1 stick (1/2 cup) butter or margarine, softened
STEP 1
HEAT oven to 350°F. If necessary, soften cold butter in microwave on HIGH power for 10-15 seconds.
STEP 2
STIR egg, butter and cookie mix until dough forms, hand kneading if necessary. SCOOP dough and place 2 inches apart onto ungreased cookie sheet.
STEP 3
BAKE as directed below or until edges are light golden brown. Cool 5 minutes and remove from cookie sheet. Store cooled cookies in airtight container.
High Altitude (over 5,000 feet): Prepare dough as directed, adding 2 tablespoons all-purpose flour.
| Yield | Dough Quantity | Bake Time |
| 36, 2-inch cookies | 2 teaspoons | 7-9 minutes |
| 18-22, 2 1/2-inch cookies | 1 rounded tablespoon | 9-11 minutes |
| 12, 3-inch cookies | 2 rounded tablespoons | 11-13 minutes |
Roll dough in raw sugar before baking for frosty shine and a sweet crunch.
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The % Daily Value (DV) tells you how much a nutrient is a serving of food contributes to a daily diet.
2,000 calories a day is used for general nutrition advice. Refer to package for the most current ingredient and nutritional information. |
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INGREDIENTS:
Enriched bleached flour (wheat flour, malted barley flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), sugar, molasses powder, soybean oil, maltodextrin, less than 2% of: baking soda, caramel color, dextrose, monocalcium phosphate, salt, sodium aluminum phosphate, aluminum sulfate, spices (including ginger).
CONTAINS: Wheat.
May contain milk, eggs, soy and tree nuts.
Refer to the package for the most current ingredient information.
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