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Gluten-Free Giant Ginger Cookies
You'll want to bookmark this recipe for holiday season, when gluten-filled gingerbread cookies appear left and right.

Ingredients
Directions
Mini Ginger Cookies:
Prepare as directed, except shape dough into 3/4-inch balls. Roll balls in 1 to 1 1/4 cups coarse sugar; place 1 inch apart on an ungreased cookie sheet. Bake 5 to 7 minutes. Cool on cookie sheet 1 minute. Remove; cool on a wire rack. Makes about 160 cookies.Per mini cookie: 52 calories, 0 g protein, 8 g carbohydrate, 2 g total fat (1 g sat. fat), 2 mg cholesterol, 0 g fiber, 5 g total sugar, 0% Vitamin A, 0% Vitamin C, 22 mg sodium, 0% calcium, 1% iron
To Store:
Layer cookies between sheets of waxed paper in an airtight container. Store at room temperature up to 3 days or freeze up to 3 months.
Nutrition Facts
Per Serving:
336 calories; fat 14g; cholesterol 16mg; saturated fat 3g; carbohydrates 53g; mono fat 6g; poly fat 4g; trans fatty acid 2g; insoluble fiber 1g; sugars 28g; protein 2g; vitamin a 23.2IU; vitamin c 0.1mg; niacin equivalents 0.6mg; vitamin b6 0.1mg; folate 3.9mcg; sodium 147mg; potassium 136mg; calcium 21mg; iron 0.7mg.
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