Chocolate Gingerbread Crinkles

• Vegetarian

• Produce

  • 1 tsp Ginger, ground

• Refrigerated

  • 1 Egg, large

• Condiments

  • 3 tbsp Molasses

• Baking & Spices

  • 2 tsp Cinnamon, ground
  • 1/2 tsp Cloves, ground
  • 1 8 ounce container Cool whip
  • 1 box Devil's food chocolate cake mix
  • 1 cup Powdered confectioner's sugar
  • 1/2 tsp Salt

Found on itsyummi.com

Description

Ingredients

• 1 box Devils Food chocolate cake mix
• 1 large egg, lightly beaten
• 8 ounce container Cool Whip (or use 4 oz heavy cream to whip your own)
• 3 Tablespoons molasses
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/2 teaspoon salt
• 1 cup powdered (confectioners) sugar

Directions

• Heat oven to 350 degrees F. Line 2 rimmed baking sheets with silicone baking mats or parchment paper sprayed with non-stick spray.
• Place the cake, egg, whipped topping, molasses, and all spices into a large bowl. With a large spoon, stir together the ingredients until mixed completely. The batter will be very thick and sticky.
• Place the powdered sugar into a small bowl. Using a small, 1-tablespoon cookie scoop, drop balls of batter into the powdered sugar, one by one. Carefully roll each ball through the powdered sugar, so it is covered completely. Place the coated dough onto the prepared cookie sheets at least 2 inches apart.
• Bake the cookies in the oven for 12-15 minutes. Let the cookies cool on the baking sheets for 10 minutes before moving to wire racks to cool completely.