Description of this recipe
These aren’t your typical crunchy, snappy gingerbread cookies. These gingerbread cookies are unbelievably soft, chewy, and packed with warm spices. Utilizing a spice cake mix as a shortcut ingredient, these cookies come together quickly and easily, making them perfect for holiday baking or a cozy afternoon treat. The molasses and ginger create a classic gingerbread flavor that’s both comforting and festive. A simple glaze adds the perfect touch of sweetness and decoration, making these cookies as delightful to look at as they are to eat.
Why you will love this recipe
- Unbelievably Soft Texture: The use of a spice cake mix and molasses results in a melt-in-your-mouth texture that’s far from the traditional crisp gingerbread cookie.
- Quick and Easy to Make: This recipe is perfect for busy bakers. The spice cake mix simplifies the ingredient list and preparation process, saving you time without sacrificing flavor.
- Perfectly Spiced: The combination of ginger and the spices already present in the cake mix creates a harmonious blend of warm, festive flavors.
- Customizable Decoration: Have fun decorating these cookies with your favorite icing, sprinkles, and candies. Get creative with different designs and let your personality shine.
- Kid-Friendly: These soft cookies are perfect for little hands and mouths. Get the kids involved in baking and decorating for a fun family activity.
Ingredients:
- 1 box spice cake mix, {13.25 ounces}
- 1 cup all-purpose flour
- 2 teaspoons ground ginger
- 2 large eggs
- ⅓ cup butter, {melted}
- ⅓ cup molasses
Preparation:
Step 1: Combine Dry Ingredients In a large bowl, whisk together the spice cake mix, all-purpose flour, and ground ginger. Ensure there are no lumps and the ingredients are evenly distributed. This step is crucial for achieving a uniform flavor and texture in your cookies.
Step 2: Combine Wet Ingredients In a separate bowl, combine the eggs, melted butter, and molasses. Whisk these ingredients together until they are well combined and form a smooth, homogenous mixture. This ensures that the wet ingredients will properly emulsify into the dry ingredients.
Step 3: Combine Wet and Dry Ingredients Pour the wet ingredients into the bowl with the dry ingredients. Stir to combine until you have a thick dough. Be careful not to overmix the dough, as this can result in tough cookies. Mix until just combined, and the dough is no longer powdery.
Step 4: Chill the Dough Wrap the dough in plastic wrap and refrigerate for at least 2 hours. Chilling the dough is essential for preventing the cookies from spreading too much during baking. It also helps to develop the flavors and make the dough easier to handle.
Step 5: Preheat and Roll Out the Dough After 2 hours, preheat the oven to 375°F (190°C). Lightly flour a clean surface. Roll out the dough to about ¼ inch thickness. If the dough is sticking, add a little more flour to your rolling pin and the surface.
Step 6: Cut Out Cookies Use a gingerbread man cookie cutter to cut out cookies. You can also use other festive shapes if you prefer. Place the cut-out cookies on a baking sheet lined with a silicone mat or parchment paper. This prevents the cookies from sticking and makes for easy cleanup.
Step 7: Bake the Cookies Bake for 8-10 minutes or until the edges of the cookies are set up but not over-baked. Keep a close eye on the cookies, as they can burn easily. The baking time will depend on your oven and the thickness of your cookies.
Step 8: Cool the Cookies Allow the cookies to cool on the baking sheet for a couple of minutes before moving them to a cooling rack. This prevents them from breaking while they are still warm and delicate.
Step 9: Frost the Cookies Once the cookies are completely cooled, frost them with store-bought or homemade Glacé icing. Add the frosting to a piping bag (or a zipper bag with a corner snipped off) and create your desired decorations, such as a sweet face, buttons, and a bow. Get creative with your designs and have fun!
Step 10: Store the Cookies Store the cookies in an airtight container at room temperature or in the refrigerator for up to 5 days, or freeze for up to 3 months. This will help to keep them fresh and prevent them from drying out.
COOKING Rating:
- Ease of Preparation: Easy
- Flavor Profile: Sweet and Spiced
- Texture: Soft and Chewy
- Overall Rating: 5/5 Stars
Serving Suggestions:
- Serve with a glass of cold milk or a cup of hot cocoa.
- Enjoy as a festive treat during the holidays.
- Pack them in lunchboxes for a sweet surprise.
- Serve as a dessert at a holiday party or gathering.
- Pair with a scoop of vanilla ice cream for a decadent treat.
Tips:
- Don’t Overmix the Dough: Overmixing can lead to tough cookies. Mix until just combined.
- Chill the Dough: Chilling the dough is crucial for preventing spreading and developing flavor.
- Use Parchment Paper or a Silicone Mat: This prevents the cookies from sticking and makes cleanup easier.
- Don’t Overbake: Overbaked cookies will be dry and hard. Bake until the edges are set but the center is still slightly soft.
- Get Creative with Decorations: Use different colors of icing, sprinkles, and candies to decorate your cookies.
Prep Time: 15 minutes
Cook Time: 8-10 minutes
Total Time: 2 hours 25 minutes (includes chilling time)
Nutritional Information:
(Note: Nutritional information is an estimate and may vary based on specific ingredients and serving sizes.)
- Calories: Approximately 150-200 per cookie
- Protein: Approximately 2-3 grams per cookie
- Sodium: Approximately 100-150mg per cookie
Conclusion
These soft gingerbread cookies are a delightful twist on a classic holiday treat. The combination of the spice cake mix, molasses, and ginger creates a flavor that’s both comforting and festive. With their soft, chewy texture and customizable decorations, these cookies are sure to be a hit with both kids and adults. Whether you’re baking for a holiday party, a family gathering, or simply a cozy afternoon treat, this recipe is a winner. So gather your ingredients, preheat your oven, and get ready to enjoy the best soft gingerbread cookies you’ve ever tasted!
Questions and Answers About This Recipe:
Q1: Can I use a different type of flour instead of all-purpose flour?
A: While all-purpose flour is recommended for the best texture, you can substitute with a 1:1 gluten-free all-purpose flour blend if needed. However, be aware that the texture may be slightly different.
Q2: Can I make the dough ahead of time and store it in the refrigerator for longer than 2 hours?
A: Yes, you can prepare the dough up to 24 hours in advance. Just make sure to wrap it tightly in plastic wrap to prevent it from drying out. When you’re ready to bake, let the dough sit at room temperature for about 15-20 minutes to soften slightly before rolling it out.
Q3: Can I freeze the baked cookies?
A: Yes, you can freeze the baked cookies for up to 3 months. Allow the cookies to cool completely before freezing. Place them in a single layer on a baking sheet and freeze for about 30 minutes to an hour, or until solid. Then, transfer them to an airtight container or freezer bag. This will prevent them from sticking together. When you’re ready to eat them, thaw them at room temperature.
Q4: What can I use if I don’t have molasses?
A: If you don’t have molasses, you can substitute with dark corn syrup or honey. However, keep in mind that the flavor will be slightly different. Molasses adds a distinctive depth of flavor to gingerbread cookies, so it’s best to use it if possible.
Q5: Can I add other spices to the dough?
A: Absolutely! Feel free to experiment with other spices to customize the flavor of your gingerbread cookies. Cinnamon, cloves, nutmeg, and allspice are all great additions. Start with about ¼ teaspoon of each spice and adjust to your taste. You can also add a pinch of black pepper for a subtle kick.
