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Ginger-Spice Snaps

Name: Ginger-Spice Snaps
Prep time: 15 min
Yield: 30 cookies
Ingredients: 1/2 cup all-purpose flour; 1 tablespoon cocoa powder; 1 tablespoon pumpkin pie spice; 2 tablespoons ground ginger; 1 3/4 teaspoons baking soda; 1/4 teaspoon ground white pepper; 1 16 1/2 ounce tube refrigerated sugar cookie dough; 1 tablespoon milk; 1/3 cup coarse white decorating sugar

Prep 15 m

Bake 12 m

Ingredients

1/2 cup all-purpose flour
1 tablespoon cocoa powder
1 tablespoon pumpkin pie spice
2 tablespoons ground ginger
1 3/4 teaspoons baking soda
1/4 teaspoon ground white pepper
16 1/2 ounce refrigerated sugar cookie dough
1 tablespoon milk
1/3 cup coarse white decorating sugar

Directions

1 of 5 Heat oven to 350 degrees F.
2 of 5 In a small bowl, whisk flour,cocoa powder, pumpkin pie spice, ginger, baking soda and white pepper.
3 of 5 On a well-floured surface, knead cookie dough and flour mixture. Add 1 tablespoon milk and continue to knead until smooth.
4 of 5 Using level tablespoons of dough, form into 1-inch disks and coat in the coarse sugar. Place 2-inches apart on ungreased baking sheets.
5 of 5 Bake at 350 degrees F for 12 minutes. Let cool on baking sheet for 2 minutes. Remove to wire rack to cool.

Nutrition Information for Ginger-Spice Snaps
Servings Per Recipe:
Per Serving: 147 mg sodium, 93 kcal cal., 1 g pro., 14 g carb., 4 g Fat, total, 5 mg chol., 1 g sat. fat

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Ginger-Spice Snaps

Ingredients

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