Chocolate Gingersnaps
Browse the article Chocolate Gingersnaps
Chocolate Gingersnaps
Yield: Makes about 3 dozen cookies
Ingredients:
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
Preparation:
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