Ingredients
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1 (15.25 oz) box Duncan Hines ® Spice Cake Mix
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3/4 cup all-purpose flour, plus more for dusting
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1/3 cup canola oil
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1/3 cup dark molasses
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2 large eggs
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2 tsp ground ginger
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1 tsp ground cinnamon
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White decorating icing (optional)
Steps
1
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.
2
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.
3
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.
Tips
Use light molasses if you can’t find dark molasses.