Cake Mix Gingerbread Cookies

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Gingerbread isn’t just for the holidays. Nor are all gingerbread cookies destined to be rolled out flat and served as crunchy, decorated gingerbread “people.” Gingerbread is a great winter flavor to be enjoyed until spring is in the air. As I was doing my weekly grocery shopping, I was given a sign that it was time to bake some fluffy gingerbread drop cookies. That sign was at my favorite grocery store, and it said “Cake Mix: Buy One, Get One Free.” This is when I stock up. I don’t bake a lot of cakes but I love making cake mix cookies!

Cake mix cookies rock. The total prep time is less than 5 minutes. Open the box, crack a couple of eggs, melt a little butter, and mix. A cookie scoop does quick work on getting them on the pan, and 10 minutes later, you have a great smelling kitchen and warm cookies on a cooling rack. Clean-up is a breeze, one bowl, beaters or a spoon, the measuring cup for the butter, and a cookie scoop. I use silicone baking mats, which just need to be wiped off. If you use parchment paper, you just throw it away. This is the perfect recipe to introduce small children to baking or allowing older kids to test their wings. Very little can go wrong!

Usually, I stick to more traditional cookie flavors: strawberry, lemon, or chocolate. However, in this BOGO sale were Betty Crocker Gingerbread Cake and Cookie Mix. A cookie recipe was included on the box, but I didn’t want to make traditional crunchy cookies. I wanted to make “cakey” cookies, so I went with my tried & true cake mix cookie recipe. It’s a box cake mix, two eggs add 1/3 cup oil. For gingerbread cookies, instead of oil, I opted for melted butter. The batter was really sticky but scooped easily and dropped perfectly on the pan. They baked up beautifully. The end result was a fluffy cookie that was a perfect midday treat with a cup of coffee or a glass of milk. The recipe yield 20 nice size cookies

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