> 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)
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.
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.
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.
Use light molasses if you can’t find dark molasses.