Gingerpop Cookies
A Betty Crocker betty-crocker-cookies recipe for Gingerpop Cookies.
Ingredients
- 1 (14 1/2 ounce) package Betty Crocker® gingerbread cake and cookie mix
- 1/3 cup lukewarm water
- About 18 wooden sticks with rounded ends
- Sugar
- 1 cup vanilla ready-to-spread frosting
- 2 drops red food color
Instructions
- 1
Mix gingerbread mix (dry) and water in large bowl with spoon.
- 2
Cover dough with plastic wrap and refrigerate about 15 minutes or until slightly firm.
- 3
Heat oven to 375º.
- 4
Shape dough into 1 1/4-inch balls. Insert wooden stick into side of each ball until tip of stick is in center of ball.
- 5
Place balls about 2 inches apart on ungreased cookie sheet.
- 6
Press bottom of glass into dough to grease, then dip into sugar; press on balls to flatten slightly.
- 7
Bake 8 to 10 minutes or until edges are firm.
- 8
Cool 1 minute; remove from cookie sheet with spatula to wire rack.
- 9
Cool completely.
- 10
Spread Easy Pink Frosting over each cookie with knife, then immediately top with candies to make a face design or decorate as desired.