Easy Homemade Gingerbread Cookies

Ready In

45 min

Prep

35 min

Cook

10 min

Servings

Make these classic homemade gingerbread cutout holiday cookies. Made easy with the help of a cake mix.

Ingredients

Stir together cake mix and flour in medium bowl; set aside. Beat butter in large bowl with electric mixer on medium speed until light and fluffy. Add molasses and egg, mix on high 1 minute. Gradually add cake mix, beating on low speed after each addition until well blended.
Divide gingerbread cookie dough into 2 portions; wrap each tightly in plastic wrap. Refrigerate dough 30 minutes or until firm enough to handle.
Preheat oven to 375°F. Roll out 1 portion of dough to 1/4-inch thickness on floured surface with floured rolling pin. Cut out cookies with holiday-shaped cutters. Transfer with metal spatula to parchment lined baking sheet, placing 1 inch apart. Repeat with remaining dough portions.
Bake gingerbread cookies in batches 8 to 10 minutes or until edges of cookies are firm and bottom is lightly browned. Cool on baking sheet 5 minutes before removing cookies and placing on wire racks to cool completely.
For icing, combine powdered sugar and water in a small bowl. Stir until smooth. Place in a plastic squeeze bottle or disposable plastic bag. Decorate holiday cookies with icing and sprinkles as desired.
Tip: These cookies are lightly spiced, for more of a ginger kick add 2 teaspoons ground ginger to the cake mix.