Ginger-Chip Gingerbread Cookies
Cindy Ensley
Created Nov 20, 2013
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.
Ginger-Chip Gingerbread Cookies
- Prep Time 10 min
- Total 60 min
- Servings 36
- Ingredients 8
Ingredients
Dry Mix for Jars
- 1 pouch (17.5 oz) Betty Crocker™ Limited Edition 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
Instructions
-
Step1Heat oven to 350°F. Line cookie sheets with cooking parchment paper or silicone nonstick baking mat.
-
Step2Stir together Dry Mix from jar with required Wet Mix ingredients until well mixed. Scoop dough about 2 inches apart onto cookie sheets.
-
Step3Bake 11 to 13 minutes.
Nutrition
Nutrition Facts are not available for this recipe
Tips from the Betty Crocker Kitchens
{{tipItemHeadingFormat.replace('{0}',props.index + 1)}}
© 2025 ®/TM General Mills All Rights Reserved