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Ginger-Chip Gingerbread Cookies

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  • Prep Time 10 min
  • Total Time 60 min
  • Servings 36
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Our Ginger-Chip Gingerbread Cookies are made with Betty Crocker Gingerbread Cookie Mix, vanilla baking chips, chocolate chips, almonds and candied ginger. Layer the dry mix in jars for fun holiday gifts.

Cindy Ensley Recipe by Cindy Ensley
November 20, 2013

Ingredients

Dry Mix for Jars

1
pouch Betty Crocker™ Gingerbread Cookie Mix
1/2
cup white vanilla baking chips
1/2
cup miniature semisweet chocolate chips
1/2
cup candied ginger pieces (chopped if large)
1/2
cup slivered almonds

Wet Mix for Baking

1/2
cup butter, softened
1
tablespoon water
1
tablespoon water

Directions

  • 1 Heat oven to 350°F. Line cookie sheets with cooking parchment paper or silicone nonstick baking mat.
  • 2 Stir together Dry Mix from jar with required Wet Mix ingredients until well mixed. Scoop dough about 2 inches apart onto cookie sheets.
  • 3 Bake 11 to 13 minutes.

Expert Tips

A canning funnel is a handy and affordable tool that makes easy work of layering the ingredients in the jars. It can be found in the canning section of any well-stocked grocery store.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
59.7
% Daily Value
Total Fat
3.9g
6%
Saturated Fat
2.1g
10%
Cholesterol
6.8mg
2%
Sodium
4.0mg
0%
Total Carbohydrate
4.7g
2%
Dietary Fiber
0.3g
1%
Sugars
4.2g
Protein
0.4g
% Daily Value*:
Calcium
0.60%
1%
Iron
0.70%
1%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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