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Ginger-Chip Gingerbread Cookies

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  • Prep 10 min
  • Total 60 min
  • Servings 36
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Our Ginger-Chip Gingerbread Cookies are made with Betty Crocker Gingerbread Cookie Mix, vanilla baking chips, chocolate chips, almonds and candied ginger. Layer the dry mix in jars for fun holiday gifts.
By Cindy Ensley
Created Nov 20, 2013
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Dry Mix for Jars

Wet Mix for Baking

  • 1/2 cup butter, softened
  • 1 tablespoon water
  • 1 tablespoon water


  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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 Facts are not available for this recipe
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