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Ginger-Chip Gingerbread Cookies

  • Prep 10 min
  • Total 60 min
  • Servings 36

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. MORE + LESS -

Cindy Rahe Cindy Rahe
November 20, 2013

Ingredients

Dry Mix for Jars

1
pouch Betty Crocker™ Gingerbread Cookie Mix
1/2
cup white vanilla baking chips
1/2
cup miniature semisweet chocolate chips
1/2
cup candied ginger pieces (chopped if large)
1/2
cup slivered almonds

Wet Mix for Baking

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

Steps

Hide Images
  • 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.

Expert Tips

  • 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 Information

No nutrition information available for this recipe

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