Five-ingredient gingerbread cookies! What could be easier?
pouch (1 lb 1.5 oz) Betty Crocker™ gingerbread cookie mix
cup butter or margarine, softened
container (1-lb size) Betty Crocker™ Rich & Creamy vanilla or creamy white frosting
bottle (2 oz) Betty Crocker™ red cinnamon decors
Heat oven to 375°F. In medium bowl, stir cookie mix, butter, water and egg until soft dough forms.
On lightly floured surface, roll dough to 1/4-inch thickness. Cut with 2 1/2-inch gingerbread man cookie cutter. On ungreased cookie sheets, place cutouts 2 inches apart.
Bake 8 to 10 minutes or until edges are set. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
Spoon frosting into decorating bag fitted with round tip. Pipe frosting on cookies. Decorate with cinnamon decors.
You can bake cookies and store them tightly covered in the freezer for up to two months.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Cookie
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:0 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choices:1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.