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Ginger-Chip Gingerbread Cookies

Blogger Cindy Ensley from Hungry Girl por Vida shares a spicy-sweet cookie-mix jar gift idea, made with Betty Crocker’s Gingerbread Cookie Mix.

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  • Prep Time 10 min
  • Total Time 60 min
  • Servings 36

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

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LOCATION

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.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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