Ginger-Chip Gingerbread Cookies

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

Ingredients

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

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.

Notes










Tips

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

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.