Stir up some cookies, and have the kids help decorate these tasty ginger cookies!
- 1. In large bowl, break up cookie dough; stir in molasses. Add flour, cinnamon, ginger, allspice and cloves; mix thoroughly with hands until blended.
- 2. With hands, shape cookie dough into 8-inch log. Shape into triangle-shaped log. Place in freezer 45 minutes or in refrigerator 1 to 2 hours until firm.
- 3. Heat oven to 350°F. With thin sharp knife, cut dough into 30 (1/4-inch) slices. On ungreased cookie sheets, place 2 inches apart. Place 2 pretzel twists on each triangle near corners for antlers.
- 4. Bake 8 to 10 minutes or until set and light golden brown. While warm, lightly press 2 chocolate chips into each cookie for eyes and gumdrop for nose. Cool 3 minutes; remove from cookie sheets to cooling racks. Let stand until chocolate chips are set, about 15 minutes. Store between sheets of waxed paper in tightly covered container.
For this recipe and other great ones just like it, visit the Pillsbury website!
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