What is Christmas without Gingerbread cut-out cookies? There are some Christmas cookie doughs that make perfect cut-out cookies, but I have to say my all time favourite is my Mom’s Shortbread.
For the past few years I have also been making Gingerbread Cut-Out Cookies. Believe it or not, it is my youngest daughter’s favourite Christmas cookie.
The first time I made them and she kept telling me how delicious they were, I was in complete shock. I thought for sure they would have had a too strong taste for her, remember we are talking about the Nutella queen.
This year once again she asked me to make them so she could let her friends at school try them. One friend in particular was just dying to try Gingerbread. She saw it on tv, she saw it on the internet but she had never tasted it.
And to tell the truth I have never seen Gingerbread sold in Italy. In fact I have never found molasses in stores. Molasses is one of my main staples that I bring back with me from Canada, I make my own brown sugar!
So of course just like kids she told me she wanted to share some Gingerbread Cut-Out Cookies at the last-minute, so I wanted something easy and my friend was always telling me about the “Best” Gingerbread ever that she makes every year, and believe it or not it is made with a Duncan Hines Spice Cake Mix.
I’m not really into cake mixes but I actually had a spice mix that my sister brought me, (I love Spice Cakes) so I thought why not? I will give it a try.
Gingerbread Cut-Out Cookies
Well my friends, in my humble opinion and the Nutella queen’s, they are pretty darn good.
The dough is amazing, so easy to work with and they bake up crispy on the outside and nice and soft on the inside, just the way Gingerbread Cut-Out Cookies should be.
I made a simple icing, my daughter decorated a few and then off to school they went.
By the way they were loved by all, next question? What are you making next Ma? Enjoy!
- 1 box Duncan Hines Spice Cake Mix
- 1 cup flour
- 1 1/2 - 2 teaspoons ground ginger
- 2 eggs
- 1/3 cup vegetable oil
- 1/3 cup molasses
- 1 cup powdered sugar
- 1/2 teaspoon vanilla
- 2-2 1/2 tablespoons milk
In a large bowl whisk together cake mix, flour and ginger, add eggs, oil and molasses, beat at medium speed for approximately 2 minutes. Cover bowl with plastic wrap and refrigerate 2 hours to chill.
Pre-heat oven to 375°, line 2 or 3 cookie sheets with parchment paper.
Remove dough from fridge and place on a lightly floured flat surface, knead a couple of times, roll dough to 1/4" thickness. Cut out with cookie cutters and place on cookie sheets. Bake for approximately 8-12 minutes or until edges begin to darken. Let cool before icing. Enjoy!
In a small bowl mix together until smooth, icing sugar, vanilla and milk (start with 2 tablespoons), should be quite thick. Decorate cooled cookies. (if you don't decorate all the cookies half the recipe should be enough).
**To make the star tree, I made different sized stars (large to small) and added a little icing in between the stars to hold the together.