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
Metric Conversion
Stages of cooking
-
Preheat the oven to 350 degrees F (180 degrees C). Line a baking sheet with parchment.
-
Whisk together cake mix, ginger, and cloves. Stir egg, oil, and molasses into the cake mix mixture until combined.
-
Using a cookie scoop or tablespoon, drop the dough about two inches apart onto the prepared baking sheet.
-
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.
