I posted this photo on Instagram and a couple people asked for the recipe. I actually shared a post about these cookies three years ago but it is obviously time to feature the “recipe” again.
The truth is these delicious melt-in-your-mouth Gingerbread Cookies come from a mix. GASP! I know. I should be ashamed to admit this but I’m not because they are just that good!
I use the Betty Crocker Gingerbread Cookie Mix and add a few “homemade” touches. Prepare the dough following the instructions on the package and set aside. In a separate bowl, pour about 1/3 cup granulated sugar. Roll the dough into 1/4 inch balls and roll them around in the sugar bowl until they are all evenly covered. Place the cookies on a parchment paper covered cookie sheet. Then, like you would with peanut butter cookies, use the back of a fork and press an “X” into the dough. Bake as directed. It is that easy!
I promise after you try making these gingerbread cookies you will understand why I have been cheating : )November 20, 2013
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