Making gingerbread is a family favorite activity and this recipe is the easiest way to make these cookies this year. Decorate and enjoy (and top the Gingerbread Cake with these cookies!)
In a stand mixer fitted with the paddle attachment, combine the spice-flavored cake mix, ½ cup flour, and ground ginger and mix on low for a few seconds to combine. In a small bowl, combine the eggs, vegetable oil, and dark molasses, beating briefly. Then add to
the flour mixture with the machine on medium. Beat for 2 minutes, scraping down the sides once. Cover the bowl with plastic wrap and chill for 2 hours or up to 3 days before continuing.
Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper.
On a lightly floured work surface, roll the dough in two batches to 1/4-inch thickness. Cut with cookie cutters and place on the baking sheet about 1 1/2 inches apart. Bake for 8 to 10 minutes, until the edges just begin to brown.
Cool completely on a wire rack before decorating as desired. Serve.
