If you’re a fan of the rich flavors of ginger and molasses and looking for a quick and easy cookie recipe, this is the recipe for you. Gingerbread crinkle cookies are simple, flavorful, and will make every gingerbread lover smile.
Preheat oven to 375°F. Line a baking sheet with parchment paper, set aside.
In the bowl of your stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, combine cake mix, eggs, molasses, oil, and vanilla extract until well blended. Place confectioners’ sugar into a medium bowl.
Using a medium cookie scoop (1 ½ tablespoons) or two spoons, drop balls of dough (dough will be sticky) into the confectioners’ sugar, roll to coat. Gently form dough into a ball by lightly rolling between your palms.
Place dough balls on prepared baking pan about two inches apart.
Bake in preheated oven for 7 to 9 minutes. The bottoms will be set but middles will look slightly undercooked. Allow cookies to cool for 5 minutes on pan before removing to a wire rack.
Notes
If you want to up the spicy ginger flavor, try adding a couple tablespoons of finely chopped crystallized ginger to the cookie dough. The crystallized ginger will add even more flavor and some nice chewy bits throughout the cookies.