Gingerbread Dippers

  • Prep 15 min
  • Total 30 min
  • Servings 40

Ingredients

1
pouch Betty Crocker™ molasses cookie mix
1/4
cup sour cream
1
tablespoon finely grated fresh gingerroot
1
tablespoon water
1
egg

Steps

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  • 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.

Notes









Tips

Expert Tips

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

Nutritional Information

Nutrition Information

No nutrition information available for this recipe

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