Quick-Fix Gingersnaps the Editors of Publications International, Ltd.
Makes about 4 dozen cookies
|1||package (about 17 ounces) sugar cookie mix|
|1/2||cup (1 stick) butter or margarine, melted|
|1||tablespoon light molasses|
|1||teaspoon ground ginger|
|1/2||teaspoon ground cinnamon|
|1/2||cup finely chopped pecans|
- Preheat oven to 375°F.
- Combine cookie mix, butter, egg, molasses, ginger and cinnamon in large bowl; mix well. Form dough into 1-inch balls. (Dampen hands when handling dough to prevent sticking.)
- Place sugar in shallow bowl. Roll balls of dough in sugar to coat completely. Arrange 2 inches apart on ungreased cookie sheets; flatten slightly with back of metal spatula. Sprinkle with pecans.
- Bake 8 to 10 minutes or until lightly browned. Cool 1 minute on cookie sheets. Transfer to wire racks and cool completely. Store in airtight container.
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