I love this recipe because it comes together in minutes and requires almost no effort. Using spice cake mix makes the process simple while still delivering delicious, festive cookies. I appreciate how adaptable the recipe is, letting me increase the spices if I want a stronger kick. They bake up soft, chewy, and irresistibly fragrant every time.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 (15 ounce) package spice cake mix, Duncan Hines Perfectly Moist Spice Cake Mix 1 1/2 teaspoons ground ginger 1/4 teaspoon ground cloves 1 large egg, at room temperature 1/3 cup vegetable oil 1/4 cup molasses
Directions
I begin by preheating my oven to 350 degrees F (180 degrees C) and lining a baking sheet with parchment paper.
In a mixing bowl, I whisk together the spice cake mix, ground ginger, and ground cloves. I then stir in the egg, vegetable oil, and molasses until the dough comes together and everything is well combined.
Using a cookie scoop or a tablespoon, I drop the dough onto the prepared baking sheet, spacing the cookies about two inches apart so they have room to spread.
I bake the cookies for 10 to 12 minutes, until they appear set but still soft. I let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Servings and Timing
This recipe makes 20 cookies. The timing is quick and convenient: 10 minutes of prep, 10 minutes of baking, and 5 minutes of cooling for a total of about 25 minutes.
Variations
I sometimes roll the dough balls in granulated sugar before baking for a sparkly, slightly crisp exterior. If I want deeper spice flavor, I increase the ginger to 2 teaspoons or add a pinch of nutmeg. For a festive touch, I drizzle the cooled cookies with a simple vanilla glaze or dip them halfway in melted white chocolate.
Storage/Reheating
I store these cookies in an airtight container at room temperature for up to five days. They freeze beautifully; I place them in a freezer-safe container separated with parchment layers and freeze for up to two months. To enjoy them later, I thaw them at room temperature, which keeps their soft texture intact.
FAQs
Can I use a different brand of spice cake mix?
Yes, I use any spice cake mix I like, though flavors may vary slightly.
Can I make the dough ahead of time?
Yes, I refrigerate the dough for up to 24 hours before baking. If it’s firm, I let it soften slightly before scooping.
Do these cookies spread a lot?
They spread moderately, so I always leave at least two inches between dough portions.
Can I add mix-ins?
Yes, I like adding white chocolate chips, chopped pecans, or raisins.
What if I want the cookies chewier?
I reduce the baking time slightly and take them out as soon as they’re set.
Can I replace the oil with butter?
Yes, I melt unsalted butter and use it in place of the oil for a richer flavor.
Do I need to chill the dough?
No, the dough doesn’t require chilling, but chilling can help create slightly thicker cookies.
Can I roll the dough into balls instead of dropping it?
Yes, I roll them gently for more uniform cookies.
Can I make them gluten-free?
I substitute a gluten-free spice cake mix if available.
How do I keep the cookies soft?
I store them in an airtight container with a small piece of bread or a slice of apple to maintain moisture.
Conclusion
I love making these Soft Gingerbread Cookies whenever I need a fast, festive treat. They’re simple, flavorful, and delightfully tender—perfect for last-minute holiday baking or sharing with friends and family. Their warm spices and soft texture make them a seasonal favorite I’m always happy to whip up.
