Chewy Gingerbread Cookies (from Cake Mix & Cool Whip!)

6:00:00 AM

Remember how excited I was about my Mint Chocolate Cool Whip Cookies? Well, I had to keep trying out new variations of the cool whip cookies. And since I'm a huge fan of gingerbread, I had to try to make a cool whip cookie version! After all, regular gingerbread men are a labor of love, don't you think? Making and then chilling the batter, then rolling them and cutting them out. And then decorating them is an adventure in itself, even if you don't have kids. I needed a simple drop cookie recipe that is easy to make and yet still has all of the same gingerbread cookie flavors!

Here's what you need:

For the cookies:
1 box yellow cake mix 
1 large egg
8 oz cool whip

1/4 cup molasses
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves

For the topping:
1/2 cup granulated sugar
1 teaspoons ground cinnamon

Preheat oven to 350 degrees F. Put parchment paper or silicone baking mat on cookie sheet. Mix together cake mix, egg, and cool whip. Add molasses, ginger, cinnamon, and cloves. Mix well. Set aside in the fridge for about 5 minutes.

In a shallow bowl, mix together the topping ingredients. 

Drop batter by rounded teaspoon full into the topping. Roll around and then place on the parchment covered cookie sheet about 2 inches apart. Bake about 15 minutes. Allow to cool on the cookie sheet. Makes approximately 2 dozen cookies.

Enjoy chewy gingerbread goodness that took way less time than the traditional gingerbread men! 

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