Gingersnaps or Soft Ginger Cookies
2 1/2 dozen cookies
1 package Betty Crocker® gingerbread cake & cookies mix
1/4 cup hot water
2 tablespoon all-purpose flour (omit for Soft Ginger Cookies)
2 tablespoons butter or margarine, melted
Preheat oven to 375°F (191°C). Stir all ingredients in a medium bowl, using spoon, until dough forms. Shape into 1-inch balls.
For gingersnaps, place balls 2 inches apart on ungreased baking sheet. Flatten to 2 inches in diameter with greased bottom of glass dipped in sugar. For Soft Ginger Cookies, roll balls in sugar if desired. Place 2 inches apart on ungreased baking sheet. Flatten slightly.
Bake 8 to 10 minutes or until edges are firm (do not overbake). Cool 1 minute before removing from baking sheet to wire cooling rack.
Store in airtight container.