Cake Mix Gingerbread Cookies (3 Ingredients)
These gingerbread cake mix cookies are soft, chewy, and full of classic gingerbread flavor…and just 3 ingredients!
Gingerbread Cake Mix Cookies
If you love the cozy flavor of gingerbread but don’t love complicated baking, these Gingerbread Cake Mix Cookies are about to become your new holiday favorite! This easy recipe uses just three simple ingredients — spice cake mix, eggs, and oil — to create soft, chewy cookies that taste just like homemade gingerbread. This is the kind of shortcut recipe that feels almost too good to be true!
I’ll be honest… these have quickly become my own new favorite Christmas cookie. I’ve been munching on them nonstop since they came out of the oven! We added white chocolate chips and finished them with a white chocolate drizzle, and that extra sweetness really sent them over the top. The warm spices paired with creamy white chocolate are such a decadent combination.
The best part is how customizable these cookies are. You can keep them simple, dress them up with festive toppings, or swap in your favorite mix-ins to make them your own. Whether you’re baking for a cookie tray, a holiday party, or just because you want something cozy and sweet, these gingerbread cake mix cookies deliver big flavor with minimal effort.
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Ingredients
- A box of spice cake mix
- Oil
- Eggs
Full ingredient amounts available in the printable recipe card at the bottom of the blog post.
Kitchen Tools Used
- Cookie sheet
- Wire cooling rack
- Non-stick silicone baking mats
- Medium cookie scooper
- Large mixing bowl
Instructions
To Prep: Preheat oven to 350°F and line a cookie sheet with parchment paper or a silicone baking mat.
- Make the Cookie Dough – In a large bowl combine the cake mix, oil, and eggs. Stir to mix until no dry patches remain. If using white chocolate chips, fold them into the batter.
- Portion onto Baking Sheet – Form the dough into balls that are about 1 1/2 to 2 inches in size, placing 2-3 inches apart on the prepared pan.
- Bake – Bake for 8-10 minutes, until cookies have puffed up. Remove the cookies from the oven and transfer with a spatula to a wire cooling rack.
- Cool & Decorate – If adding a white chocolate drizzle like we did, let the cookies cool completely. Melt the white chocolate chips in the microwave in 20 second increments, stirring between, until melted and smooth. Scoop into a piping bag with small round tip and drizzle on top of the cookies.
Prep Tips:
- Yield – Makes about 12 cookies, depending on how large you scoop the dough.
- Cake Mix – You can use any brand of cake mix that you like. One thing to note is that there are two sizes of boxed cake mix: 13.25oz and 15.25oz. For the cookies pictured here we used the 13.25oz size and they were very moist. If you like the almost “underbaked” style of cookies, go for the smaller box like we did. For more cake-like cookies, use the larger box.
- Storage – Store cookies in an airtight container at room temperature for 3–4 days. If stacking, place parchment paper between layers to prevent sticking.
- Freezing – These cookies freeze well. Wrap each cookie in plastic wrap, then store in a freezer-safe container or zip-top bag. Thaw at room temperature before serving — they’re especially good slightly chilled! I recommend waiting to add any chocolate drizzle or toppings until you’re ready to serve the cookies (not before freezing).
- Customize – You can make these cookies your own by adding your favorite mix-ins, such as chopped pecans, or toppings, like frosting.
More Cake Mix Cookie Recipes To Try
- Texas Sheet Cake Cookies (This is one of my all time favorite chocolate cookie recipes!)
- 2-Ingredient Pumpkin Cake Mix Cookies
- Strawberry Cake Mix Cookies
- Creamsicle Cake Mix Cookies
- Neapolitan Cake Mix Cookies
- Andes Mint Cookies
Gingerbread Cake Mix Cookie Recipe (Printable Recipe Card)
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Cake Mix Gingerbread Cookies (3 Ingredients)
Equipment
- Cookie sheet
- Wire cooling rack
- Non-stick silicone baking mats
- Medium cookie scooper
- Large Mixing Bowl
Ingredients
Instructions
- To Prep: Preheat oven to 350°F and line a cookie sheet with parchment paper or a silicone baking mat.
- In a large bowl combine the cake mix, oil, and eggs. Stir to mix until no dry patches remain.
- If using white chocolate chips, or any other mix-ins, fold them into the batter. We used about 3/4 cup of white chocolate chips.
- Form the dough into balls that are about 1 1/2 to 2 inches in size, placing 2-3 inches apart on the prepared pan.
- Bake for 8-10 minutes, until cookies have puffed up.
- Remove the cookies from the oven and transfer with a spatula to a wire cooling rack.
- If adding a white chocolate drizzle like we did, let the cookies cool completely. Melt the white chocolate chips in the microwave in 20 second increments, stirring between, until melted and smooth. Scoop into a piping bag with small round tip and drizzle on top of the cookies.
Notes
Nutrition
Pin our Cake Mix Gingerbread Cookie Recipe on Pinterest:
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