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Ginger-Chip Gingerbread Cookies

  • Prep 10 min
  • Total 60 min
  • Ingredients 8
  • Servings 36

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

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
No nutrition information available for this recipe

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.

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.

Directions

  • 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.

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.

Rate and Comment

Cindy Ensley
October 17, 2014

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.