Easy Soft Gingerbread Cookies with a Cake Mix

5 from 6 votes

Iconic Gingerbread Men are made with a cake mix but kept super soft and extra delicious.

Prep Time5

Cook Time25

Chill Time2

Total Time2 30

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 156kcal

Combine cake mix, all purpose flour and ground ginger in a large 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. Wrap the dough in plastic wrap and refrigerate for at least 2 hours.
After 2 hours, preheat the oven to 375° and roll out the dough onto a lightly floured surface. Use a gingerbread man cookie cutter to cut out cookies and place them on a silicone mat {or parchment paper} lined baking sheet. Bake for 8-10 minutes or until the edge of 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.
To frost the cookies, use store bought or homemade Glacé icing. Add the frosting to a piping bag {or zipper bag} and make a sweet face, buttons and a bow.
Store cookies in an airtight container at room temperature or in the refrigerator for up to 5 days or freeze for up to 3 months.

Don't skip refrigerating the cookie dough. If you try to work with dough too soon then it won't roll out well and the cookies can spread.
Don't over flour the rolling surface. Using too much flour can make the dough very dry and can also make the cookie very tough.
Make decorating super simple. Using store bought frosting saves so much time and still results in gorgeous Christmas cookies.
If you do not have a gingerbread cookie cutter, use a different shaped cutter or cookie stamp.