Soft, pillowy gingerbread cookies made with just six ingredients and a shortcut spice cake mix. Warm, fragrant, and perfect for fast holiday baking.

1 (15 oz) 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

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Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
Whisk together spice cake mix, ground ginger, and ground cloves in a mixing bowl.
Stir in egg, vegetable oil, and molasses until dough forms and is fully combined.
Drop dough onto the prepared baking sheet using a cookie scoop or tablespoon, spacing cookies 2 inches apart.
Bake 10–12 minutes, until set but still soft.
Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Roll dough balls in granulated sugar before baking for a sparkly finish.

Increase ginger to 2 teaspoons for deeper spice flavor.

Add a vanilla glaze or dip in white chocolate for extra festiveness.

Freeze cookies up to 2 months for easy make-ahead treats.