When I hear ginger cookie, I think giant, pillowy, chewy-on-the-inside and dusted in crackly sugar. Gingersnaps have their place (like in a crust for a key lime pie), but I want my cookies chewy and honestly, a little gooey, too. I pretty much slightly underbake every pan of brownies or sheet of cookies on purpose. That’s just me. These chewy soft ginger cookies are pretty much the easiest ever, thanks to boxed gingerbread mix (remember that easy theme for this year’s 12 Days I told you about two days ago?) Yes, you can make them from scratch. But when I want my chewy soft ginger cookie fix fast, I turn to the box.
Yes–I said it. The box mix that turns up on grocery aisles every single holiday season. It’s a total quick fix when you need two dozen cookies in three hours.
Basically, the box mix is intended to make the gingerbread-style cake, but with a few additional ingredients, it makes fantastic cookies. After eight minutes, the cookies aren’t going to look done. They’ll be puffy but still somewhat wet-looking. Trust me. Take them out, let them cool on the pan for two minutes or so, and you’ll thank me, I promise.
These cookies might be for the third day of Christmas, but I’d enjoy them any time. Give them a whirl for next week’s cookie swap, or give them away as gifts.
Chewy Soft Ginger Cookies
These cookies get their base from a boxed gingerbread mix. They're soft and chewy and slightly spicy.
- 1 package Gingerbread Mix
- 1 stick of butter softened
- 1 egg
- 1/4 cup granulated sugar
Preheat oven to 350F.
Pour mix into a bowl.
Add butter and egg and stir until a soft dough forms.
Chill in freezer for 5-10 minutes. Scoop rounded tablespoons of dough, roll in sugar, and bake on an ungreased sheet for 8-10 minutes.
Do not over bake.