Combine cake mix, all purpose flour and ground ginger in a medium bowl. Whisk together to combine.

In a separate bowl combine eggs, melted butter and molasses. Whisk the ingredients together and add to the dry ingredients. Stir to combine until you have a thick dough. Refrigerate the dough for at least 2 hours. I like to wrap the dough in plastic wrap.

After 2 hours, roll out the dough on a lightly floured surface. Use a gingerbread cookie cutter to cut out cookies and place them on a silicone mat {or parchment} lined baking sheet. Bake in a 375° oven for 8-10 minutes or until the cookies are set up but not over baked. Allow the cookies to cool on the baking sheet for a couple of minutes before moving them to a cooling rack.

Store cookies in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.