Gingerbread Dippers

Gingerbread Dippers

Blogger Cheri Liefeld of Adventures in the Kitchen shares how to make Gingerbread Dippers. Make her Pumpkin Cookie Dip for a sweet pairing.

Prep Time

15

Minutes

Total Time

30

Minutes

Makes

40 to 48

dippers

1
pouch Betty Crocker® molasses cookie mix
1/4
cup sour cream
1
tablespoon finely grated fresh gingerroot
1
tablespoon water
1
egg
  1. Heat oven to 350°F. Spray 40 to 48 mini muffin cups with cooking spray.
  2. In medium bowl, beat all ingredients until well blended. Spoon 1 teaspoon dough into each muffin cup.
  3. Bake 10 to 12 minutes or until firm with touched. Cool.
Makes 40 to 48 dippers
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Make a day ahead, and place in a covered container until ready to serve.
Make frosted mini cakes by spreading with Betty Crocker® Rich & Creamy vanilla frosting mixed with 1 teaspoon lemon juice

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.