EASY GINGERDOODLE COOKIES
Make a quick and easy gingerdoodle cookie with the help of Betty Crocker™ gingerbread and snickerdoodle cookie mixes.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 30
Number Of Ingredients 4
Steps:
- Heat oven to 375°F. Make gingerbread dough as directed on cookie mix pouch. Make snickerdoodle dough as directed on cookie mix pouch.
- 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.
- 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.
Nutrition Facts : Calories 190, Carbohydrate 27 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Cookie, Sodium 190 mg, Sugar 15 g, TransFat 0 g
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