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