Ginger Elf Cookies

Ginger Elf Cookies

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

Prep Time

40

Minutes

Total Time

40

Minutes

Makes

26

cookies

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)
  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.
Makes 26 cookies
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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.

Nutrition Information:

1 Serving (1 Cookie)
  • Calories 80
    • (Calories from Fat 35),
  • Total Fat 4g
    • (Saturated Fat 2 1/2g,
    • Trans Fat 0g),
  • Cholesterol 25mg;
  • Sodium 100mg;
  • Total Carbohydrate 11g
    • (Dietary Fiber 0g,
    • Sugars 6g),
  • Protein 1g;
Percent Daily Value*:
    Exchanges:
    • 1/2 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1 Fat;
    Carbohydrate Choices:
    • 1;
    *Percent Daily Values are based on a 2,000 calorie diet.