Ginger Cookies
Makes 2-1/2 dozen cookies
Prep Time
15 Minutes
Bake Time
8 to 10 minutes
1 package Dromedary® Gingerbread Mix
1/4 cup water
3 tablespoons Mazola® Vegetable Oil OR butter, melted
1/4 cup sugar
Preheat oven to 375°F.

Stir baking mix, water and oil in a medium bowl until dough forms.  From into ball and knead gently 3 to 5 times until smooth.  (If dough is too dry, add 1 to 2 tablespoons additional water.)

Shape dough into 1-inch balls.  Roll balls in sugar then place 1-inch apart on ungreased baking sheet and flatten.

Bake 8 to 10 minutes or until edges are firm.  Cool 1 minute on baking sheet, then transfer to wire rack. 

Store cookies in airtight container.

For Cut-out Gingerbread Cookies:

Roll dough, half at a time, to 1/8-inch thickness.  Using cookie cutters, cut into gingerbread cookies.

Follow baking instructions for Ginger Cookies, above.

Decorate cooled cookies with icing, if desired.


Mix 1-1/2 cups powdered sugar, 1/2 teaspoon vanilla extract and 1 to 2 tablespoons milk to desired consistency.