Prep Time:
30 mins
Cook Time:
10 mins
Additional Time:
2 hrs 20 mins
Total Time:
3 hrs
Servings:
12
Ingredients
Directions
Preheat the oven to 375 degrees F (190 degrees C).
Combine cake mix, flour, eggs, oil, molasses, and ginger in a large bowl (mixture will be soft). Refrigerate 2 hours.
Place dough on a lightly floured surface; cover with waxed paper. Roll out dough to 1/4-inch thickness. Cut with a gingerbread man cookie cutter. Place 3 inches apart on an ungreased cookie sheet. Decorate with nonpareil sprinkles.
Bake in the preheated oven for 8 to 10 minutes, or until edges start to brown. Remove immediately to a cooling rack.
Place icing in zip-top freezer bag. Snip the tip off one corner to make a small hole. Pipe a face and ruffles onto each cookie.
Nutrition Facts (per serving)
| 454 | Calories |
| 17g | Fat |
| 74g | Carbs |
| 3g | Protein |
