Photo
Makes 2-1/2 dozen cookies



Ginger Cookies
Prep Time

15 minutes


Bake Time

8 to 10 minutes




Ingredients
1 package Dromedary® Gingerbread Mix
1/4 cup water
3 tablespoons Mazola® Vegetable Oil OR butter, melted
1/4 cup sugar

Directions
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.

Icing:

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




© Copyright 2010 ACH Foods Companies, Inc | Privacy Policy | Terms of Use

Home Recipes Contact Us Spice Islands Durkee Bread World One Dish Argo Starch Karo Mazola Tone's Chocolate Topped Boston Cream Pie Orange Poppy Seed Pound Cake Cream Cheese Frosted Pumpkin Gingerbread Ruby Crowned Cake Royale Ginger Cookies