Gingerpop Cookies | Cookie Recipes

Gingerpop Cookies | Cookie Recipes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 (14 1/2 ounce) package gingerbread cake and cookie
mix
1/3 cup lukewarm water
About 18 wooden sticks with rounded ends
Sugar
Easy Pink Frosting -- (recipe follows)
Candy-coated chocolate candies, candy
corn, licorice or gumdrops, if desired
EASY PINK FROSTING
1 cup vanilla ready-to-spread frosting
2 drops red food color
Mix gingerbread mix (dry) and water in large bowl with spoon. Cover
dough with plastic wrap and refrigerate about 15 minutes or until
slightly firm.
Heat oven to 375º. 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. Place
balls about 2 inches apart on ungreased cookie sheet.
Press bottom of glass into dough to grease, then dip into sugar; press
on balls to flatten slightly. Bake 8 to 10 minutes or until edges are
firm. Cool 1 minute; remove from cookie sheet with spatula to wire
rack. Cool completely. Spread Easy Pink Frosting over each cookie with
knife, then immediately top with candies to make a face design or
decorate as desired.
EASY PINK FROSTING:
Mix ingredients until pink and smooth.