This gingerbread cookie recipe is one of my favorites because it is so easy to make and they are some of the best gingerbread cookies I’ve ever had!
Years ago my sister would make lemon cookies, with a box of lemon cake, cool whip and an egg. Toss them in powdered sugar and bake them. They were sooo soft and delicious! So when I sat down to come up with an easy gingerbread cookie recipe I knew I had to try to mimic my sister’s cookies but still be true to the flavors everyone loves about gingerbread.
And so I give you the best gingerbread cookie recipe! Ok, well at least one of the best I’ve ever made and eaten and definitely the most simple! When I was baking them it made the house smell soooo good!
I remember when I was in high school, one of home-ec classes I was in was having us make gingerbread houses from scratch. Instead of following the simple directions for a quaint little cottage, I wanted to build a mansion. Oh man, my mom’s kitchen was a disaster, and I honestly don’t remember how the actual gingerbread house turned out. What I do remember was that I wasn’t too excited to eat it and that it was a lot of work. But these cookies are another story.
This gingerbread cookie mix comes together so fast and the cookies come out tasting so soft and chewy. All you do is mix the dry ingredients, then I like to fully incorporate the molasses. After that is mixed up add in the egg and cool whip and mix. Then, toss in powdered sugar and bake until the cookies look fully cooked, about 10-12 minutes.
So good and so simple! I hope you enjoy them as much and I did!
Easy Soft Gingerbread Cookies Recipe
- 1 box of yellow cake mix
- 2 tsp ginger
- ½ tsp ground cloves
- ¾ tsp ground cinnamon
- ¼ cup molasses
- 1 egg
- 8 oz cool whip
- 1 cup powdered sugar
Preheat oven to 350°F. Line a baking sheet with parchment paper.
In a medium sized mixing bowl combine cake mix, ginger, cloves and cinnamon. Mix until evenly combined.
Stir in molasses until well incorporated, then add in the egg and cool whip. Make sure the mixture is well combined.
Drop rounded spoonfuls* into the powdered sugar and roll them around so they are completely covered.
Place on parchment lined baking sheet and bake for 10-12 minutes or until completely cooked.
Notes: *This batter is super sticky! I usually grab about 2tbs of batter and form it into some semblance of a ball then toss it in the powdered sugar. The powdered sugar will allow you to roll it into a nice ball that isn’t sticky.