Gingersnaps in a Snap

These spicy, crisp ginger cookies do not require a lengthy chilling time, which makes them doable whenever a gingery whim strikes. Pearl sugar makes another pretty topping if you want something other than powdered sugar.

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  • Makes: 48 servings
  • Serving Size: 1 cookie
  • Makes: 48 cookies
  • Prep: 25 mins
  • Cool: 1 min per batch
  • Bake: 10 mins 375°F per batch

Gingersnaps in a Snap

Directions

  1. Preheat oven to 375 degrees F. In a large bowl, stir together dry sugar cookie mix, melted butter, granulated sugar, egg, molasses, and ginger until well mixed.
  2. Place pecans in a shallow dish. Shape dough into 1-inch balls. Roll balls in pecans to coat. Place balls 2 inches apart on an ungreased cookie sheet; flatten slightly.
  3. Bake in preheated oven about 10 minutes or until cookies are lightly browned. Cool on cookie sheet for 1 minute. Transfer to a wire rack; cool. Dust with powdered sugar. Makes 48 cookies.

From the Test Kitchen

Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

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