Prep Time::10 mins
Cook Time::10 mins
Cool Time::5 mins
Total Time::25 mins
Servings::20
Yield::20 cookies
Ingredients
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1 (15 ounce) package spice cake mix, Duncan Hines® Perfectly Moist Spice Cake Mix
1 1/2 teaspoons ground ginger
1/4 teaspoon ground cloves
1 large egg, at room temperature
1/3 cup vegetable oil
1/4 cup molasses
Directions
Preheat the oven to 350 degrees F (180 degrees C). Line a baking sheet with parchment.
Whisk together cake mix, ginger, and cloves. Stir egg, oil, and molasses into the cake mix mixture until combined.
Using a cookie scoop or tablespoon, drop the dough about two inches apart onto the prepared baking sheet.
Bake in the preheated oven until cookies are set, 10 to 12 minutes. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Cook’s Note
To make soft crinkle gingerbread cookies, roll the dough into evenly sized balls and coat in a mixture of equal parts granulated sugar and powdered sugar. Bake according to the recipe.