Chocolate Gingersnaps Photo
Chocolate Gingersnaps

YIELD Makes about 3 dozen cookies


3/4 cup sugar
1 package (18-1/4 ounces) chocolate cake mix without pudding in the mix
1 tablespoon ground ginger
2 eggs
1/3 cup vegetable oil


  1. Preheat oven to 350°F. Spray cookie sheets with nonstick cooking spray. Place sugar in shallow bowl.
  2. Combine cake mix and ginger in large bowl. Add eggs and oil; stir until well blended.
  3. Shape tablespoonfuls of dough into 1-inch balls; roll in sugar to coat. Place 2 inches apart on prepared cookie sheets.
  4. Bake about 10 minutes. Remove to wire racks to cool completely.
This recipe appears in: Chocolate
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