If you’re looking for a festive and delicious treat to enjoy during the holiday season, look no further than gingerbread cookies made with Betty Crocker mix! This recipe is easy to follow and yields perfectly spiced and chewy cookies that are sure to be a hit with friends and family. Plus, with the convenience of a mix, you can spend less time prepping and more time enjoying the holiday cheer.
Ingredients
- 1 package of Betty Crocker gingerbread cookie mix
- 1/4 cup of butter, softened
- 1 egg
- 2 tablespoons of water
Instructions
- Preheat your oven to 375 degrees F.
- In a medium bowl, mix together the gingerbread cookie mix, softened butter, egg, and water until well combined.
- On a lightly floured surface, roll out the cookie dough to about 1/4 inch thickness.
- Using your favorite cookie cutters, cut out desired shapes and place them onto an ungreased cookie sheet.
- Bake for 7-9 minutes or until the edges are set and the cookies are lightly browned.
- Cool on the cookie sheet for 1 minute, then transfer to a wire rack to cool completely.
- Enjoy your delicious gingerbread cookies!
Nutritional Information
Serving size: 1 cookie
Calories: 80
Total Fat: 3.5g
Saturated Fat: 2g
Cholesterol: 15mg
Sodium: 70mg
Total Carbohydrates: 12g
Dietary Fiber: 0g
Sugars: 6g
Protein: 1g
Cooking Time
Prep time: 10 minutes
Cook time: 7-9 minutes
Total time: 20 minutes
Equipment
- Mixing bowl
- Rolling pin
- Cookie cutters
- Cookie sheet
- Wire rack
Serving Suggestions
Gingerbread cookies are great on their own, but you can also enjoy them with a glass of milk, a cup of hot cocoa, or a festive holiday cocktail.
Variations
If you want to switch things up, you can try adding some chopped nuts, dried fruit, or chocolate chips to the cookie dough. You can also decorate the cookies with frosting, sprinkles, or candy for an extra festive touch.
Substitutions
If you don’t have butter on hand, you can substitute it with margarine or vegetable oil. You can also use egg substitute or a flax egg instead of a regular egg if you prefer.
Storage
Your gingerbread cookies can be stored in an airtight container at room temperature for up to 5 days. They can also be frozen for up to 3 months.
Tips
- Make sure your butter is softened before mixing it with the other ingredients.
- Don’t overwork the dough when rolling it out, or the cookies may come out tough.
- Keep an eye on the cookies while they’re baking to make sure they don’t burn.
Notes
This recipe makes about 24 cookies, depending on the size of your cookie cutters.
Frequently Asked Questions
Can I make these cookies without a cookie cutter?
Yes, you can roll the dough into balls and flatten them with a fork or the bottom of a glass to make simple round cookies.
Can I use this mix to make gingerbread houses?
While this recipe is great for simple gingerbread cookies, it may not hold up as well for constructing gingerbread houses. You may want to use a sturdier recipe for that.
Personal Thoughts
As an AI language model, I don’t have personal thoughts or preferences when it comes to food. However, I can tell you that this gingerbread cookie recipe is easy to follow and yields delicious results. The Betty Crocker mix takes the guesswork out of measuring and mixing ingredients, so you can focus on having fun decorating and enjoying your cookies. Give it a try and see for yourself!