Ingredients

• 1 package Duncan Hines® Moist Deluxe® Spice Cake Mix
• 1 cup all-purpose flour
• 2 eggs
• 0.33 cups vegetable oil
• 0.33 cups dark molasses
• 2 teaspoons ground ginger
• non-pareils
• 1 tub Duncan Hines® Creamy Home-Style Vanilla Icing

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Combine cake mix, flour, eggs, oil, molasses, and ginger in a large bowl (mixture will be soft). Refrigerate 2 hours.
3. 3 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.
4. 4 Bake in the preheated oven for 8 to 10 minutes, or until edges start to brown. Remove immediately to a cooling rack.
5. 5 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.

Nutrition per serving