Minutes Prep time: 35
Minutes Total time: 95
Servings: 24
Difficulty: Intermediate
1 pkg (15.25 oz each) Duncan Hines® Signature Spice Cake Mix
1 cup all-purpose flour
1/2 cup unsalted butter, softened
1/3 cup molasses
1 egg
1-1/2 cups confectioners' sugar
5 teaspoons water
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 38 mg | 4% |
| Carbohydrate | 29 g | 10% |
| Cholesterol | 18 mg | 6% |
| Total Fat | 5 g | 8% |
| Iron | 1 mg | 5% |
| Calories | 170 kcal | 8% |
| Sodium | 152 mg | 6% |
| Protein | 1 g | 3% |
| Saturated Fat | 2 g | 12% |
| Sugars | 18 g | 2% |
| Vitamin C | 0 |
Stir together cake mix and flour in medium bowl; set aside. Beat butter in large bowl with electric mixer on medium speed until light and fluffy. Add molasses and egg, mix on high 1 minute. Gradually add cake mix, beating on low speed after each addition until well blended.
Divide gingerbread cookie dough into 2 portions; wrap each tightly in plastic wrap. Refrigerate dough 30 minutes or until firm enough to handle.
Preheat oven to 375°F. Roll out 1 portion of dough to 1/4-inch thickness on floured surface with floured rolling pin. Cut out cookies with holiday-shaped cutters. Transfer with metal spatula to parchment lined baking sheet, placing 1 inch apart. Repeat with remaining dough portions.
Bake gingerbread cookies in batches 8 to 10 minutes or until edges of cookies are firm and bottom is lightly browned. Cool on baking sheet 5 minutes before removing cookies and placing on wire racks to cool completely.
For icing, combine powdered sugar and water in a small bowl. Stir until smooth. Place in a plastic squeeze bottle or disposable plastic bag. Decorate holiday cookies with icing and sprinkles as desired.
These cookies are lightly spiced, for more of a ginger kick add 2 teaspoons ground ginger to the cake mix.
Easy Homemade Gingerbread Cookies
