Ingredients
>
1 (15.25 oz) box 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)
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.
