|Prep Time: 20 Min|
|Total Time: 1 Hr|
3 tablespoons sugar
1 roll (16.5 oz) Pillsbury® Refrigerated Gingerbread Cookies
1/4 cup baking cocoa
2 cups powdered sugar
1/4 cup butter, softened
1 teaspoon vanilla
3 to 4 teaspoons milk
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- Heat oven to 350°F. In small bowl, place sugar.
- In large bowl, break up cookie dough. Stir or knead in cocoa until well blended. Shape dough into 36 (1-inch) balls. On ungreased cookie sheets, place balls 2 inches apart. Press each flat, with smooth-bottomed glass dipped in sugar.
- Bake 6 to 9 minutes or until cookies are set. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 20 minutes.
- In medium bowl, beat filling ingredients with electric mixer on medium speed until light and fluffy. Spread about 2 heaping teaspoons filling between bottoms of pairs of cooled cookies.