Ginger-Chip Gingerbread Cookies

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.

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

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

  • 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.