This easy one-bowl gingerbread cookie recipe made from a box of cake mix will make your kitchen smell like Christmas.
INGREDIENTS
- 1 (15.25 oz) box Duncan Hines Spice Cake Mix
- 3/4 cup all-purpose flour, plus more for dusting
- 1/3 cup canola oil
- 1/3 cup dark molasses
- 2 large eggs
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- White decorating icing (optional)
DIRECTIONS
- To a large bowl, add the cake mix, flour, oil, molasses, eggs, ginger, and cinnamon. Stir to combine into a smooth dough. Cover with plastic and refrigerate overnight until firm.
- Preheat oven to 350°F. Transfer dough to a lightly floured work surface and flatten into a disk. Cover with waxed paper and roll out to about ¼-inch thickness. With a 4½-inch gingerbread man cookie cutter, cut out cookies and place on ungreased cookie sheets, spacing 2 inches apart. Reroll scraps and cut out additional cookies.
- Bake cookies 10–12 min., until edges are lightly browned. Transfer to wire racks to cool completely. If desired, decorate with icing. Store in an airtight container for up to 5 days.
TIP: Use light molasses if you can’t find dark molasses.
