Pillsbury Gingerbread Cookie Dough Value Size

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Pillsbury Gingerbread Cookies Dough Value SizeEnriched Flour Bleached (Wheat Flour, Niacin, iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Palm Oil, Molasses, Water, Canola Oil. Contains 2% or less of: Eggs, Cinnamon, Salt, Ginger, Baking Soda.Pillsbury Gingerbread Cookies. Value size!. Directions Please do not eat raw cookie dough. Keep dough refrigerated. Cutout cookies:1. Heat oven to 350 degrees F. 2. Cut roll of dough in half. Shape into ball; flatten slightly. 3. Roll on floured surface to about 1/4-inch thickness. 4. Cut with cookie cutters. Place 1 inch apart on ungreased cookie sheet. 5. Bake 7 to 11 minutes or until cookies are set. Cool 1 minute; remove from cookie sheet. 6. Repeat with remaining dough. Cool completely before frosting. Do not microwave unbaked Poppin' Fresh dough. Keep Poppin' Fresh dough refrigerated. Do not use if unsealed. Product can be frozen up to 2 months if placed in freezer before the use by date printed on the package. Thaw before opening. Easy gingerbread friends - just 3 ingredients!Prep time: 15 minutes. Start to finish: 50 minutes. 1 roll (30 oz) Pillsbury refrigerated gingerbread cookies. 1/2 cup ready-to-spread frosting. Red cinnamon candies. 1. Sprinkle about 1/2 cup of flour onto work surface; coat dough with flour. Roll out dough to 1/4 inch thickness, adding additional flour as needed. 2. Cut out dough boys or girls with floured 2 1/2- to 3 -inch cookie cutters. Gently brush excess flour from shapes; place 2 inches apart on ungreased cookie sheet. 3. Bake at 350 degrees F for 7 to 9 minutes. Cool 1 minute; place cookies on cooling racks. Cool completely. Decorate with icing and candies for eyes and buttons. About 36 cookies. Warnings Contains wheat and egg ingredients.

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