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Quick-Fix Gingersnaps

Quick-Fix Gingersnaps

Quick-Fix Gingersnaps

Yield

Makes about 4 dozen cookies

Ingredients

1 package (about 17 ounces) sugar cookie mix
1/2 cup (1 stick) butter or margarine, melted
1 egg
1 tablespoon light molasses
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 cup sugar
1/2 cup finely chopped pecans

Preparation

  1. Preheat oven to 375°F.
  2. 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.)
  3. 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.
  4. 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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