Ginger Elf Cookies

Looking for a creative dessert for Halloween and Christmas? Then check out these ginger elf cookies decorated with Betty Crocker® icing.

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Prep Time 40 min
Total Time 40 min
Servings 26

Ingredients

Cookies

1 1/4: cups Gold Medal® all-purpose flour

1: teaspoon baking soda

1/4: teaspoon salt

1 1/2: teaspoons ground ginger

1: teaspoon ground cinnamon

1/2: cup butter or margarine, softened

1/2: cup packed dark brown sugar

1/4: cup granulated sugar

2: eggs

Decorations

1: pouch (7 oz) Betty Crocker® Cookie Icing chocolate icing

1: pouch (7 oz) Betty Crocker® Cookie Icing white icing

1: pouch (7 oz) Betty Crocker® Cookie Icing red icing

13: green or red Betty Crocker® Fruit Roll-Ups® [from 2 (5-oz boxes)], unwrapped

52: mini brown candy-coated milk chocolate candies (from 12-oz bag)

52: mini red and green candy-coated milk chocolate candies (from 12-oz bag)

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Directions

1 Heat oven to 350°F. In medium bowl, stir together flour, baking soda, salt and spices; set aside. In large bowl, beat butter and sugars with electric mixer on medium speed until light and fluffy. Add eggs, one at a time, beating until blended. Gradually beat in flour mixture until soft dough forms.
2 Onto ungreased cookie sheets, drop dough by rounded measuring tablespoonfuls 2-inches apart. Bake 9 to 11 minutes or until golden brown. Cool 1 to 2 minutes; remove from cookie sheets to cooling racks. Cool completely before decorating.
3 To Decorate Cookies: Using chocolate icing, pipe hair. Using white icing, pipe two small dollops for eyes; press 1 brown milk chocolate candy on each. Using red icing, pipe pea-sized dot for nose; press on 1 red milk chocolate candy. Pipe on ears and mouth. To make hats, cut fruit snacks in half vertically into rectangles. Fold rectangles in half, creating squares. Fold squares in half diagonally to create triangles . To create hat brims, slightly roll up 1 edge of each triangle. If necessary, gently pull and stretch hat to fit cookie. Fold hat tip down, at an angle, to meet brim (see photo). Using white icing, pipe small dot where tip of hat meets brim; press 1 red milk chocolate candy on dot. Let stand until frosting is set. Store in airtight container, using waxed paper between cookie layers.

EXPERT TIPS

Expert Tips

Ice cream scoops come in a variety of sizes, and are a great way to make uniform-sized cookies. They also come in handy when dealing with “sticky” cookie dough.

Got questions? Our experts have the answers. Ask Betty now.