Gingerbread Spice Cookies (Time Saver Recipe)

Gingerbread Spice Cookies (Time Saver Recipe)

Adapted from “The Ultimate Shortcut Cookie Book” by Camilla V. Saulsbury
Makes 24 cookies
Author Wendy Sondov


  • 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


  1. Preheat oven to 350° F. Line a baking sheet with parchment paper.
  2. In the bowl of an electric mixer, combine cake mix, oil, eggs, pie spice, and cardamom.
  3. Use a small scoop (2 teaspoons) to scoop out dough onto prepared baking sheet 2” apart.
  4. Bake for 8-12 minutes until barely set at center.
  5. Cool for 1 minute on baking sheet before transferring onto wire rack to cool completely.
  6. 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.
  7. Store cookies in an airtight container at room temperature, with wax paper between layers, for 7 days or more.

Packing Tips

Wrap pairs of cookies, bottoms together, in plastic wrap. Stack cookie bundles in an airtight container or freezer weight zip lock bag.