These cookies are easy and great to eat.

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Recipe Summary

prep:
3 mins
cook:
13 mins
additional:
4 mins
total:
20 mins
Servings:
10
Yield:
10 cookies
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.

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  • In a large bowl, stir together the cake mix, baking soda and ginger. Make a well in the center and pour in the water, molasses and vanilla. Mix until thoroughly blended. Roll into 10 balls and place them 3 inches apart onto the prepared cookie sheets. Flatten slightly.

  • Bake for 13 to 15 minutes in the preheated oven, or until the tops are cracked and cookies are firm. Remove from cookie sheets to cool on wire racks.

Nutrition Facts

260 calories; protein 3.1g 6% DV; carbohydrates 46.4g 15% DV; fat 6.4g 10% DV; cholesterol 0mg; sodium 383.8mg 15% DV. Full Nutrition
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Reviews (13)

Read More Reviews

Most helpful positive review

Rating: 4 stars
04/11/2007
Very simple quick recipe. Here's what I did: used a "pudding in the mix" cake mix chilled the dough for about an hour rolled the dough in granulated sugar and didn't flatten them as the recipe said. They turned out very chewy/soft and the granulated sugar gave them an ever-so-slight crispiness. They also have slightly strong molasses and spice taste so be warned if that's not your thing. With the adjustments I made it's a five star recipe at my house. Read More
(15)

Most helpful critical review

Rating: 3 stars
06/14/2007
These are okay - mine flattened down on their own and spread out so I had a sheet of cookies that I had to cut apart. I tried putting 12 on a sheet. I made 17 cookies total but they all ended up flat. They'd make good ice cream sandwiches though. They are chewy and taste good but they don't look so great. Maybe my baking soda was too old? This is the same recipe as Giant Spice Cookies submitted by Sandra Pyeatt though hers uses 1/4 C molasses instead of 1/3 C. Next time I would use 1/3 C as I think the reason the cookies spread so much was because of all the liquid. I will try them again sometime as it's so easy and they're pretty decent. Not fabulous though. I sprinkled some granulated sugar on top of most of them before baking. Read More
(2)
16 Ratings
  • 5 star values: 6
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 2
Rating: 4 stars
04/11/2007
Very simple quick recipe. Here's what I did: used a "pudding in the mix" cake mix chilled the dough for about an hour rolled the dough in granulated sugar and didn't flatten them as the recipe said. They turned out very chewy/soft and the granulated sugar gave them an ever-so-slight crispiness. They also have slightly strong molasses and spice taste so be warned if that's not your thing. With the adjustments I made it's a five star recipe at my house. Read More
(15)
Rating: 5 stars
02/03/2007
Not sure why this had gotten poor ratings. I loved the cookies. I mixed them by hand so they stayed nice and chewy. Maybe they got crisp for the others because they mixed them with a mixer and incororated too much air into them.? I did not flatten them slightly like the recipe said but i followed the rest of it exactly. Very easy nice cookie!! Update: Chewier and better flavor the next day. Thanks for the recipe! Mom and I love them! Read More
(10)
Rating: 5 stars
06/25/2008
This gets 5 stars from me because it's so easy and they taste good too. I mixed them with my mixer so the dough was too sticky to roll. I could care less I just dropped them on a cookie sheet by the teaspoonful like any other cookie and baked them on airbake sheets for 8 minutes. It couldn't get any easier. Read More
(10)
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Rating: 4 stars
12/07/2008
I liked the recipe but modified it a bit. I added 2 eggs instead of 1/2 tsp of ginger I did 1/4 tsp I kept with 1/4 tsp of soda. Added NO water instead of 1/3 cup of molasses I used 2 tbsp. Kept the vanilla the same. Cooled batter in frig for 20 minutes. Put a little more than 1/2 tsp on cookie sheet & baked for 10 minutes at 350 instead of 375. Family loved them. Said they tasted just like ginger snaps. Joanne G Read More
(5)
Rating: 4 stars
05/13/2009
I made these cookies on a whim because I had what I needed to make them (except I replaced the molasses with whipped honey because that's what I had). I was really impressed-- they turned out better than I expected! The first batch was on a standard cookie sheet with olive oil spray and I wound up baking it for 10mins then letting it sit on the sheet for another five or so. The second batch was done on a silicon sheet sitting on a regular cookie sheet no oil so I gave it a few extra minutes in the oven and I also let it sit on the sheet for about 10-15. Both batches turned out good! I also made the cookies smaller in general so I came out with 22 cookies instead of 10. Love the recipe. It's light and tasty! My only concern is how quickly the cookies could dry out which is a problem I've had with other recipes in the past...we'll see! Read More
(4)
Rating: 5 stars
12/16/2009
I try to keep a box of spice cake mix in the pantry to make these cookies in a pinch. They can be made quickly. I make a bunch of small cookies instead of 10 giant ones. They disappear quickly! Read More
(3)
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Rating: 5 stars
08/09/2008
So easy and So good! The flavor was wonderful and the texture was soft in the middle and a little harder along the edges. They melted in our mouths! We shared them with friends and they loved them too! Read More
(2)
Rating: 3 stars
06/14/2007
These are okay - mine flattened down on their own and spread out so I had a sheet of cookies that I had to cut apart. I tried putting 12 on a sheet. I made 17 cookies total but they all ended up flat. They'd make good ice cream sandwiches though. They are chewy and taste good but they don't look so great. Maybe my baking soda was too old? This is the same recipe as Giant Spice Cookies submitted by Sandra Pyeatt though hers uses 1/4 C molasses instead of 1/3 C. Next time I would use 1/3 C as I think the reason the cookies spread so much was because of all the liquid. I will try them again sometime as it's so easy and they're pretty decent. Not fabulous though. I sprinkled some granulated sugar on top of most of them before baking. Read More
(2)
Rating: 2 stars
07/06/2003
Not awful but not that good either. They get too crispy for our liking. We'll keep looking for a better recipe... Read More
(2)
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