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Easy Gingerbread Cutouts

"I rely on this tried-and-true recipe during the holidays," relates Sandy McKenzie of Braham, Minnesota. "The cream cheese frosting complements the cookies' gingery flavor and sets up nicely for easy packaging and stacking."
  • Total Time
    Prep: 20 min. + chilling Bake: 10 min./batch + cooling
  • Makes
    2-1/2 dozen

Ingredients

  • 1 package spice cake mix (regular size)
  • 3/4 cup all-purpose flour
  • 2 large eggs, room temperature
  • 1/3 cup canola oil
  • 1/3 cup molasses
  • 2 teaspoons ground ginger
  • 3/4 cup canned cream cheese frosting, slightly warmed
  • Red Hots

Directions

  • In a bowl, combine the cake mix, flour, eggs, oil, molasses and ginger until well blended. Refrigerate for 30 minutes or until easy to handle.
  • On a floured surface, roll out dough to 1/8-in. thickness. Cut with lightly floured 5-in. cookie cutters. Place 3 in. apart on ungreased baking sheets.
  • Bake at 375° for 7-10 minutes or until edges are firm and bottom is lightly browned. Remove to wire racks to cool. Decorate with cream cheese frosting and Red Hots as desired.
Nutrition Facts
2 each: 302 calories, 12g fat (3g saturated fat), 37mg cholesterol, 302mg sodium, 45g carbohydrate (29g sugars, 0 fiber), 4g protein.
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