Gingerbread Crinkle Cookies
These Gingerbread Crinkle Cookies are soft, chewy, and festive - made with cake mix, molasses, and powdered sugar for an easy holiday treat!
Servings: 28 Cookies
Calories: 110kcal
Ingredients
- 1 box of yellow cake mix I like to use Duncan Hines
- 2 eggs
- ⅓ cup butter melted
- 1 teaspoon ginger
- ½ teaspoon ground cloves
- ¾ teaspoon ground cinnamon
- ¼ cup molasses
- 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, eggs, butter, ginger, cloves, cinnamon, and molasses.1 box of yellow cake mix, 2 eggs, ⅓ cup butter, 1 teaspoon ginger, ½ teaspoon ground cloves, ¾ teaspoon ground cinnamon, ¼ cup molasses
- Drop spoonfuls of batter into the powdered sugar and roll them around until completely coated. The batter is really sticky, so this part gets a little messy.1 cup powdered sugar
- Place on prepared baking sheet and bake for 10-12 minutes.
- Let cool then enjoy!
Video
Notes
Tips and Tricks
- Storage: Store these cookies in a ziploc baggie after baking! Cookies will stay fresh for 5-7 days if stored properly.
- Make Ahead: You can shape and refrigerate the dough for a few hours or overnight, then roll in powdered sugar and bake when ready.
Nutrition
Calories: 110kcal | Carbohydrates: 19g | Protein: 1g | Fat: 3g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 17mg | Potassium: 48mg | Fiber: 1g | Sugar: 13g | Vitamin A: 17IU | Calcium: 44mg | Iron: 1mg