Gingersnaps in a Snap
- 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.
- 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.
- 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.