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How to Make Gingerbread Cookies from a Sugar Cookie Mix

Today, we’re excited to share how to easily make gingerbread cookies from a store-bought sugar cookie mix. This Christmas cookie recipe is simple to create because it’s a perfect compromise if you’re hosting the littles and don’t want to wait to for the gingerbread cookie dough to chill or you have company drop by unexpectedly and you want to have a sweet treat at the ready.

Like a lot of you, we’ve been whittling away at our Holiday Bucket List this month making all sorts of fun stuff from crafting new ornaments to baking big batches of sugar cookies and gingerbread donuts to stringing popcorn garlands on one of the Christmas trees.

 

I was totally prepared to make another batch of sugar cookies yesterday morning for an impromptu cookie decorating party but my bestie S asked if we could make gingerbread cookies instead.

 

Now, normally this wouldn’t have been a big deal, but we didn’t really have time to wait for the gingerbread cookie dough to chill much less time to spend rolling out and cutting out individual gingerbread cookies.

I knew there had to be an easy solution though, so I grabbed a store-bought sugar cookie mix we keep on hand for the littles and got to work creating gingerbread cookies from a sugar cookie mix.

I have to say, I was a bit nervous about how they would turn out at first, but we were both pleasantly surprised at what a big hit they were. Anyway, I wanted to share the recipe with you in case you find yourself with friends dropping by for a quick visit or littles that are itching to help in the kitchen this holiday season.

Here’s a look at all the details so you can make some gingerbread cookies too…

Gingerbread Cookies from a Sugar Cookie Mix Recipe:

  • 1 Bag Betty Crocker Sugar Cookie Mix
  • 1 Stick Butter
  • 1 Egg
  • 1 ½ teaspoons Ground Ginger
  • 1 teaspoon Cinnamon
  • ½ teaspoon Ground Cloves
  • 1 tablespoon Orange Juice
  • ¼ cup Molasses
  • 1-3 tablespoons All-Purpose Four (optional)
  • Cream Cheese Icing (optional)
  • Cookie Embellishments (optional)

Gingerbread Cookies from a Sugar Cookie Mix Steps:

Step 1: Preheat Oven to 375 degrees and prep baking pans with non-stick spray.

In a large bowl, (we use a stand mixer) whisk together the contents from the sugar cookie mix pouch, the ground ginger, the ground cinnamon and the ground cloves.

Step 2: Add in slightly melted butter and mix ingredients together.

Step 3: Add in one egg and mix ingredients together.

Step 4: Add molasses to the mixture and mix well.

Step 5: Next add orange juice to the cookie mixture and mix well until ingredients are all fully incorporated.

Step 6: If your batter seems sticky, add 1-3 tablespoons of all-purpose flour to the mixture and blend well. The gingerbread cookie batter should feel slightly stiff.

Fill cookie molds with gingerbread cookie batter about two-thirds of the way full. (On a side note, some of these are way too full so you’ll see how they overflowed a bit in the coming photos)

Step 8: Using caution and care as oven will be hot, bake cookies 7-10 minutes or until edges are slightly brown. Allow cookies to bake in the cookie pan another minute before removing them from the pan and placing the gingerbread cookies on a cooling rack.

Step 9: Let the gingerbread cookies cool before icing with cream cheese frosting or your choice of other frosting. We used a piping bag and pastry tip, but you could just as easily use a frost with a knife. Again, just be sure to use caution and care as knife will be sharp.

Step 10: Embellish with assorted candies if desired.

I don’t want call anyone out now because it’s not a competition, but you can clearly see how different our personalities are just in this one photo. Guess which one is mine? (wink, wink)

In fact, I do believe I said several times, “You don’t have to strangle the pastry bag, S” ha ha

While I doubt either of us will ever be a contestant on a British baking show, we had a blast making these gingerbread cookies from a sugar cookie mix. We still can’t get over how simple they were to make. They were soft on the inside a chewy on the outside, so we’ll definitely be making these again.

In fact, as you can see here, the gingerbread cookies are on the left and the sugar cookies are on the right, both were delicious. I’m hoping to make an extra batch to send with my family to take to the lodge. They leave in just a few days and we’re all praying they have snow this Christmas. I’m pretty sure it’s all my sweet Mom asked Santa for ?

Keep in mind, if you decide to make these gingerbread cookies too, you’ll need to store them in an air tight container so they’ll stay fresh.

See you guys back here tomorrow. All this time at home has me obsessing about organization projects I want to tackle in the New Year and fingers crossed we’ll be starting with Christmas decorations, so I’ll have a few ideas for you then.

Until next time, I’ll see you on Instagram, Facebook and Pinterest.

Many blessings,

CoCo

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2 Comments

  1. I will definitely be trying these with the girls Coco because we dont have time to wait for the dough to chill either. In fact, its ususlly all a big mess when we’re done. This helps us skip 2 steps though. Where did you get the cookie pans? Thanks

    1. Oh my gosh, Sarah, yes, these cookie pans make it so much easier. These pans are by Wilton and were a gift last year but I’m sure you can find them at most craft supply stores or places where Wilton products are sold online. The only other heads up I would give you is that I don’t put these pans in the dishwasher. I hand wash and dry them after every use which is sometimes a pain but it keeps the pans in good shape for a long time. Let me know how they turn out for you, ok? Hugs, CoCo

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