The perfect soft gingerbread cookie! Easy to make and perfect for the holidays!
These soft gingerbread cookies are a favorite at my house- we might even leave these out for Santa this year!
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Soft Gingerbread Cookies
Growing up I never really liked gingerbread cookies. Maybe they weren’t sweet enough or perhaps it was the molasses.
Truthfully, I think part of it was the fact that every gingerbread cookie I tried was super hard (like you could build a house out of it…. hmmm)
This gingerbread cookie recipe is another story though.
The cookies come out soft, chewy, and have the right balance of flavors!
How to make soft gingerbread cookies:
- Combine the dry ingredients
- Add in the molasses
- Add in the egg and cool whip
- Roll in powdered sugar
- Bake for 10-12 minutes
This simple gingerbread cookie is everything I love. Easy to make, bakes quickly, and turns out wonderful every time!
Everyone loves a crinkle cookie- I just made these into Gingerbread Crinkle Cookies!
How do you make soft gingerbread cookies?
These gingerbread cookies are soft because they use cake mix and cool whip in them. The combination is amazing!
How do you store these easy gingerbread cookies?
I recommend keeping them in an airtight container for up 5-7 days. However, they will probably get eaten before then!
These cookies are actually inspired by a soft and chewy lemon cookie my sister makes. Made out of lemon cake mix, an egg, cool whip and powdered sugar!
I knew I could replicate the cookie but make it into a fun holiday treat!
Are you a fan of gingerbread or are you like me (before these cookies that is!)?
What are your favorite holiday cookies? Let me know in the comments below!
For more fun holiday recipes check out my Candy Cane Cupcakes, Sugared Cranberries, and Snowmen Truffles!
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Soft Gingerbread Cookies
Ingredients
- 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
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- In a mixing bowl combine cake mix, ginger, cloves and cinnamon.
- Once that is combined stir in molasses.
- Then add in the egg and cool whip making sure the mixture is well combined.
- Drop spoonfuls of batter into the powdered sugar and roll them around so they are completely coated. The batter is really sticky so this part gets a little messy.
- Place on prepared baking sheet and bake for 10-12 minutes.
- Let cool then enjoy!
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