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Easy Gingerdoodle Cookies

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Easy Gingerdoodle Cookies
  • Prep 15 min
  • Total 60 min
  • Servings 30
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Make a quick and easy gingerdoodle cookie with the help of Betty Crocker™ gingerbread and snickerdoodle cookie mixes.
Updated Oct 21, 2014

Ingredients

Steps

  • 1
    Heat oven to 375°F. Make gingerbread dough as directed on cookie mix pouch. Make snickerdoodle dough as directed on cookie mix pouch.
  • 2
    For each cookie, shape a level tablespoon each of gingerbread cookie dough and snickerdoodle cookie dough into a ball. Place cinnamon sugar from snickerdoodle cookie pouch in small shallow bowl. Roll cookie dough balls in cinnamon sugar. Place 2 inches apart on ungreased cookie sheets.
  • 3
    Bake 10 to 12 minutes or until light golden brown around edges. Cool 5 minutes on cookie sheets. Remove to cooling rack to cool completely.

Tips from the Betty Crocker Kitchens

  • tip 1
    Store leftover cookies tightly covered in an airtight container up to 3 days.

Nutrition

190 Calories, 8g Total Fat, 1g Protein, 27g Total Carbohydrate, 15g Sugars

Nutrition Facts

Serving Size: 1 Cookie
Calories
190
Calories from Fat
80
Total Fat
8g
13%
Saturated Fat
4g
20%
Trans Fat
0g
Cholesterol
30mg
10%
Sodium
190mg
8%
Potassium
50mg
1%
Total Carbohydrate
27g
9%
Dietary Fiber
0g
0%
Sugars
15g
Protein
1g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
4%
4%
Exchanges:
1/2 Starch; 0 Fruit; 1 1/2 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 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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