Gingerbread season is here, in all of its chewy, spicy splendor! With this time saver recipe, you can quickly whip up a batch of Gingerbread Spice Cookies. There is a taste of the holidays in every scrumptious bite!
The spices used to make gingerbread usually include ginger, nutmeg, cinnamon, and cloves. Cloves are a problem for me. If I can taste the cloves, I don’t eat the gingerbread.
I hate cloves. They remind me of the numbing solution dentists used when I was a child. Of course, when you bake, you can put in or leave out whatever spices you want.
Gingerbread Spice Cookies are recipe #3 in The Monday Box week of Time Saver Recipes. All of the recipes in this series use a “secret shortcut ingredient” (cake mix or refrigerated cookie dough) for easy, speedy preparation.
The recipe for Gingerbread Spice Cookies uses spice cake mix, but if you are picky about your spices like I am ( or if you simply don’t have spice cake mix on hand), you can use yellow (vanilla) cake mix and customize the spices.
To make your Gingerbread Spice Cookies using your own signature blend of spices, combine a yellow cake mix with ¼ – ½ teaspoon of nutmeg, ginger, cloves, and cardamom for a total of 1 ¼ teaspoons plus one teaspoon of cinnamon. Technically, the addition of cardamom makes it a chai spice blend, but I think cardamom is delicious in gingerbread.
Though most of the recipes in the Time Saver Recipes series were inspired by a shortcut cookbook, I made numerous changes when adapting the recipes to make them care package friendly.
To make Gingerbread Spice Cookies a great make-ahead holiday cookie, as well as a good choice for long distance care packages, I used vegetable oil as the fat.
Cookies made with oil tend to stay chewy for an extra long time. If you like chewy cookies, you will love Gingerbread Spice Cookies!
With Christmas sprinkles added, Gingerbread Spice Cookies make a festive gift and an eye catching addition to holiday cookie platters. Be sure to keep a few for yourself.
I found it difficult to stop nibbling on these white chocolate dipped treats! For those that believe gingerbread should be reserved for December only, I suggest that these cookies can also be called Spice Cookies or Chai Cookies. That way, they can be savored all year long!
- 1 box spice cake mix
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon pie spice
- ¼ teaspoon cardamom
- For topping:
- 2 cups melted white chocolate discs Bada Bing Bada Boom dipping and coating formula
- ¼ cup raw sugar or turbanado sugar, or demerara sugar
- Green jimmies and red ball sprinkles
- Preheat oven to 350° F. Line a baking sheet with parchment paper.
- In the bowl of an electric mixer, combine cake mix, oil, eggs, pie spice, and cardamom.
- Use a small scoop (2 teaspoons) to scoop out dough onto prepared baking sheet 2” apart.
- Bake for 8-12 minutes until barely set at center.
- Cool for 1 minute on baking sheet before transferring onto wire rack to cool completely.
- To decorate: Dip ½ of cookie in melted white chocolate. Place on a wax paper lined baking sheet. Onto melted chocolate, sprinkle a few green jimmies and 3 red ball sprinkles to look like holly, then sprinkle with raw sugar. Place baking sheet in refrigerator to set chocolate for about 10 minutes.
- Store cookies in an airtight container at room temperature, with wax paper between layers, for 7 days or more.