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Soft Gingerbread Cookies

5

25 min

Soft Gingerbread Cookies

Soft Gingerbread Cookies Photo 1

Time

25 min

Serving

20 persons

Calories

128

Rating

5.00★ (10)

Cuisine

Author: Victoria Buriak
What's the key to these six-ingredient soft gingerbread cookies? Spice cake mix. Perfect for last-minute holiday baking and gift-giving, these pillowy cookies are almost too easy to throw together on a whim. If you're craving a more intense flavor, you can always increase the ginger to two teaspoons—but be aware that most store-bought spice cake mixes already pack a pretty strong punch.

Ingredients

  • spice cake mix, Duncan Hines® Perfectly Moist Spice Cake Mix: 1 pack (15 ounce pack)
  • 1/2 teaspoons ground ginger: 1 piece
  • ground cloves: 0.25 tsp
  • egg, at room temperature: 1 piece
  • vegetable oil: 0.33333 cup
  • molasses: 0.25 cup

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Stages of cooking

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  1. Preheat the oven to 350 degrees F (180 degrees C).  Line a baking sheet with parchment.
    Soft Gingerbread Cookies Photo 2
  2. Whisk together cake mix, ginger, and cloves. Stir egg, oil, and molasses into the cake mix mixture until combined. 
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  3. Using a cookie scoop or tablespoon, drop the dough about two inches apart onto the prepared baking sheet. 
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  4. Bake in the preheated oven until cookies are set, 10 to 12 minutes. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Cook’s Note To make soft crinkle gingerbread cookies, roll the dough into evenly sized balls and coat in a mixture of equal parts granulated sugar and powdered sugar. Bake according to the recipe. 
    Soft Gingerbread Cookies Photo 5

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