These soft, chewy gingerbread cookies, created in partnership withMcCormick®, have all the flavor of a traditional molasses recipe without all of the hassle.
One of my favorite holiday traditions is making gingerbread, specifically gingerbread men, for decorating. In fact, my Easy Gingerbread Cookie recipe is easily the most popular on my site this time of year.
One of the reasons my recipe is so popular is that it doesn’t require molasses, which can be tricky to bake with. While the recipe itself is pretty much “no-fail,” the rolling, baking and decorating associated can still be pretty time consuming.
When McCormick® challenged me to utilize their spices in a holiday recipe, I knew I wanted to make a gingerbread cookie that packed in all of the flavor without requiring all of the work (read: I hate rolling dough).
Plus, I couldn’t wait to try out the McCormick Gingerbread Spice I found on their fun holiday display in my local store. The distinct aroma and flavor of this special spice brings back so many great holiday memories.
I played around with the Easy Gingerbread Cookie recipe and came up with an even SIMPLER recipe for SOFT, CHEWY Gingerbread Cookies. Can you believe that the list of ingredients includes less than ten items?! I love it.
Soft, Chewy Gingerbread Cookies
While a short ingredient list is great, its the simple prep and decorating that really saves time. I’ve slimmed down the recipe to ONE SPICE thanks to the McCormick Gingerbread Spice. Yay!
Once the dough is created, rolled into balls, dredged in sugar and placed on a cookie sheet for baking the work is done! These delicious gingerbread cookies come out of the oven ready to eat!
I timed the recipe pretty closely and prep for these cookies is only about 15 minutes – not to shabby for a super-traditional Christmas cookie.
I shared boxes of cookies with a few neighbors (who reap the rewards of my blog’s constant need for goodies) and I was excited to get several requests for the recipe within a few hours! Nearly everyone I spoke with was excited to taste a soft gingerbread cookie like this one and EVERYONE was shocked to learn that the recipe didn’t require a long list of spices or any molasses.
So let’s get to the recipe for this soft, chewy gingerbread cookie!
Ingredients
- 3/4 c. butter softened
- 3/4 c. Brown Sugar
- 1 3.4 oz.pkg. Butterscotch Pudding
- 1 Egg
- 2 c. Flour
- 1 tsp. Baking Soda
- 1.75 tblsp. McCormick Gingerbread Spice
- Granulated Sugar
- Powdered Sugar
Instructions
- Preheat oven to 350 F.
- In a large bowl beat butter, sugar, dry pudding mix and egg in a large bowl until well blended.
- In a separate bowl mix together remaining ingredients.
- Slowly add ingredients from secondary bowl to the butter mixture.
- Refrigerate for one hour or until dough is firm.
- Roll dough into one inch balls and dredge first in granulated sugar and then powdered sugar.
- Place on lightly greased cookie sheet and bake at 350 degrees for 10 minutes or until cookie starts to crack.
This is a sponsored post written by me on behalf of McCormick®.
These look really good! I normally don’t like gingerbread cookies but I think I need to try them!!
These looks so good.. and I love that you can specifically buy a spice for gingerbread instead of tracking down all the separate parts. I already use their pumpkin pie spice.. and this would be great to add to coffee or egg nog. YUM!
Your Gingerbread Cookies look great! I was unaware, until now, that you could buy gingerbread spice. I also find it interesting that the recipe uses butterscotch pudding. Thanks for sharing your recipe! Blessings, Janet
Hi Janet, I was really excited to find the gingerbread spice. It definitely saves a few steps! Thanks for stopping by. xo Tauni
I love gingerbread EVERYTHING all the time. These are FABULOUS
lad you like them Heather! xo Tauni
Can you give me measurements for each of the spices individually? I can not find the McCormicks gingerbread spice anywhere and amazon is not showing it available except in bulk? Reallllly want to make these!!!!
Hi Tiffany,
I developed the recipe using the gingerbread spice, BUT it’s based on the original rolled gingerbread recipe I shared years ago that’s even more popular. I think you could take the measurements in that recipe and adapt them. I just can’t promise how they will turn out since I haven’t tried it myself 🙂
Here’s a link to the recipe https://taunieverett.com/easy-gingerbread-recipe/
–Tauni