Gingerbread Crinkle Cookies
Gingerbread crinkle cookies bring cozy winter vibes with soft chewy centers and warm familiar spices. Rolled in powdered sugar for that classic crackle, they are easy to bake and always disappear fast.
Equipment
- 1 Stand or hand mixer optional
Ingredients
- 1 box of spice cake mix
- ¼ cup molasses
- ⅓ cup neutral vegetable oil
- 2 large eggs
- 1 tablespoon ground ginger
- 1 teaspoon vanilla
- ¼ cup white sugar optional for coating
- ½ cup powdered sugar for coating
Instructions
- Preheat the oven to 375 ℉. Line a baking sheet with parchment paper or a baking mat. Don't use cooking spray.
- Add the boxed spice cake mix, molasses, vegetable oil, eggs, ground ginger and vanilla to a mixing bowl. Mix on medium low speed until well combined, about 90 seconds.
- Optional: If using white sugar, add it to a shallow bowl or small plate for rolling. Use a medium cookie scoop (about 2 tablespoons) to drop the dough balls into the white sugar. Roll around for a light coating.
- Add the powdered sugar to a separate shallow bowl or small plate for rolling. Roll the dough ball in powdered sugar until fully covered.
- Place the cookies on the prepared baking sheet about 2 inches apart. Bake for 7 to 9 minutes, until the bottoms are lightly browned.
- Let the cookies cool on the baking sheet for at least 5 minutes before moving them to a wire rack to finish cooling.
- Makes 32-36 cookies.
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