Your holiday cookie platter wouldn't be complete without these tasty Gingersnaps. To make them even more festive, try using a variety of sugars in holiday colors. Perfect for last-minute gift giving.
- 1 tub (36 oz.) NESTLÉ® TOLL HOUSE® Refrigerated Gingerbread Cookie Tub Dough
- Decorator red, green and/or granulated sugars (a total of about 2/3 cup will be needed for entire recipe)
PREHEAT oven to 350° F.
ROLL well-chilled dough into 1 1/2-inch balls. Roll each ball in sugar. Place about 2 inches apart on ungreased baking sheets.
BAKE for 13 to 15 minutes or until light brown around edges. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Store in tightly covered container.
Review This Recipe
I have always loved gingersnaps but haven't had any in years. I was surprised and delighted at how easy these were to bake. The topper was that they were delicious & tasted like those I remembered as a child.
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