Soft Gingerbread Cookies
Active Time: 10 minsTotal Time20 mins
Yield: 20 cookies
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.
- 1(15 oz.) spice cake mix (such as Duncan Hines Perfectly Moist Spice Cake Mix)
- 1 1/2 teaspoons ground ginger
- 1/4 teaspoon ground cloves
- 1large egg, room temperature
- 1/3cup vegetable oil
- 1/4 cup molasses
How to Make It
Preheat oven to 350℉.
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 a parchment-lined baking sheet.
Bake in the preheated oven for 10-12 minutes, or until cookies are set. Cool on the baking sheet for 5 minutes, then transfer to wire rack to cool completely.
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.
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