I have two weeks off from work and I’m super behind on all the Christmas recipes I wanted to make, so here’s another one! Two days in a row. It’s a Christmas miracle!
I don’t make cookies very often. Usually they just turn out too crunchy around the edges. Ironically, one of the most popular posts on bethcakes are these Cake Cookies. It’s not my recipe, just something I really wanted to try! They’re from a cake mix, but I didn’t want to do that again.
I absolutely love gingerbread cookies, but not the hard kind. You know what I’m talking about. The kind that’s super crunchy and really dark brown. I wanted to make some super soft cookies, sort of like the crinkle cookies from a box mix, but homemade. These cookies were for a special occasion, so I made them a couple times until they were just right.
One of the very first blogs I started following back in my sophomore year of college (whaattt?) was I am Baker. Amanda is just so creative and talented and blows my mind with her confectionery skills. A couple years ago she started Desserts for the Deserving, which is where readers can nominate anyone who could use some happiness and support for any reason at all. Then she takes volunteers, who are paired with a nominee, and then the volunteers bake up some sweet treats and ship them off to the nominee. What an awesome way to pass along some support and good vibes to people who really deserve it, right? I’m so glad I participated this year. The other day I boxed up some of these gingerbread cookies, and some chocolate crinkles from a brownie mix (umm, they’re so fudgy!), and mailed them to an awesome lady who definitely deserves some sweets and smiles. I just hope she likes gingerbread!
(Currently cannot find the cookies from a brownie mix recipe I used. I looked at a ton of them and I think I ended up doing something similar to this: 1 brownie mix, 4 tbsp melted butter, 2 eggs, 1/3 cup flour, and lots of chocolate chips.)
I also packaged up some of these in cute little Christmas bags for my co-workers. I was totally the last one to bring Christmas treats to work, but at least I found some time to make them during the craziest week ever!
- 1 1/2 cups all purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 1/2 tsp ground ginger
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 cup unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 3 tablespoons molasses
- 1 cup powdered sugar
- In a large bowl, combine flour, baking soda, baking powder, ginger, cinnamon, and nutmeg, and whisk them together.
- In another bowl, add butter and both sugars. Mix with a handheld mixer (or stand mixer) on medium speed for about a minute, or until combined and the mixture is fluffy.
- Add the eggs and mix well. Add vanilla and molasses and mix well.
- Pour half of the flour mixture into the butter/sugar mixture and mix on low speed until combined. Repeat with the second half of the flour mixture.
- Chill dough in the refrigerator for about an hour (or overnight).
- Preheat the oven to 350 degrees and line a baking sheet with parchment paper or foil, and mist with nonstick spray.
- Measure out one cup of powdered sugar into a bowl or plate. Scoop cookie dough into 1 - 1 1/2 inch balls and roll each in powdered sugar.
- Place balls of cookie dough on the prepared baking sheet about an inch apart. Bake for 10-12 minutes. Let cookies cool for a few minutes, then transfer them to a wire rack or plate to finish cool.
- (These cookies are best when they're still a little warm! If they cool down completely, try popping them in the microwave for a few seconds.)
Recipe from bethcakes. All images and content are copyright protected. Please do not use my images without permission. If you would like to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Thank you.