Prep Time::30 mins
Cook Time::10 mins
Additional Time:: 2 hrs 20 mins
Total Time:: 3 hrs
Servings::12
Ingredients
1 package Duncan Hines® Moist Deluxe® Spice Cake Mix
1 cup all-purpose flour
2 eggs
⅓ cup vegetable oil
⅓ cup dark molasses
2 teaspoons ground ginger
non-pareils
1 tub Duncan Hines® Creamy Home-Style Vanilla Icing
Directions
Preheat the oven to 375 degrees F (190 degrees C).
Combine cake mix, flour, eggs, oil, molasses, and ginger in a large bowl (mixture will be soft). Refrigerate 2 hours.
Place dough on a lightly floured surface; cover with waxed paper. Roll out dough to 1/4-inch thickness. Cut with a gingerbread man cookie cutter. Place 3 inches apart on an ungreased cookie sheet. Decorate with nonpareil sprinkles.
Bake in the preheated oven for 8 to 10 minutes, or until edges start to brown. Remove immediately to a cooling rack.
Place icing in zip-top freezer bag. Snip the tip off one corner to make a small hole. Pipe a face and ruffles onto each cookie.