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Easy Gingerbread Cutouts

Total Time

Prep: 20 min. + chilling Bake: 10 min./batch + cooling

Makes

2-1/2 dozen

"I rely on this tried-and-true recipe during the holidays," relates Sandy McKenzie of Braham, Minnesota. "The cream cheese frosting complements the cookies' gingery flavor and sets up nicely for easy packaging and stacking."
Easy Gingerbread Cutouts Recipe photo by Taste of Home
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Ingredients

  • 1 package spice cake mix (regular size)
  • 3/4 cup all-purpose flour
  • 2 large eggs, room temperature
  • 1/3 cup canola oil
  • 1/3 cup molasses
  • 2 teaspoons ground ginger
  • 3/4 cup canned cream cheese frosting, slightly warmed
  • Red Hots

Directions

  1. In a bowl, combine the cake mix, flour, eggs, oil, molasses and ginger until well blended. Refrigerate for 30 minutes or until easy to handle.
  2. On a floured surface, roll out dough to 1/8-in. thickness. Cut with lightly floured 5-in. cookie cutters. Place 3 in. apart on ungreased baking sheets.
  3. Bake at 375° for 7-10 minutes or until edges are firm and bottom is lightly browned. Remove to wire racks to cool. Decorate with cream cheese frosting and Red Hots as desired.

Nutrition Facts

2 each: 302 calories, 12g fat (3g saturated fat), 37mg cholesterol, 302mg sodium, 45g carbohydrate (29g sugars, 0 fiber), 4g protein.

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