Cake mix gingerbread cookies recipe that is easy to throw together and comes out tasting like homemade. Decorate men and enjoy!
My girls and I made cake mix gingerbread cookies this weekend and it was a lot of fun! Easy to make and cut into shapes it’s the perfect holiday treat. One of our favorite boxed cake mix recipes. (originally published 10/20, affiliate links present)
Gingerbread Men Recipe
Cake mix cookies are popular around here at my house, well because I like simple and sweet. We’ve made all types year round and they all have turned out so well. Add nuts or other add ins too if you like, this time we just needed frosting for the top though. These babies have to be decorated for sure. 😉
Use any flavored box you like, then add different flavors or add ins to make the perfect creation. BUT this gingerbread spice flavor is perfect for the holidays.
Of course molasses is important to getting that authentic flavor you want. Spice cake mix is a must to create the taste you remember as a child, yellow cake mix just won’t do it unfortunately.
It came about as a fairy tale of cookie men who came to life and frightened an elderly couple. In the end a fox gets ahold of him and eats him alive.
This easy gingerbread cookie recipe is semi-homemade but you’d never know it wasn’t completely homemade. You can eliminate a few ingredients if you follow our cake mix gingerbread recipe here.
Traditionally it has white icing to create a sort of outfit, hold the candy eyes on and a few chocolate buttons down the front. I personally let my kids decorate it as they like, that is part of the fun of the holidays!
No need to separate the dry and wet ingredients for this one. Just combine it all in one bowl and mix. Make sure all the powder is incorporated well so you get a nice thick cookie dough.
Then bake in the oven as directed below or use our air fryer gingerbread cookies timing for that method.
It is a bit hard to go straight from this to rolling it out. It is really important to refrigerate it for at least 30 minutes to an hour so it can get a bit stiffer. Then when you roll it out on a lightly floured cutting board.
You don’t have to form them into shapes like we did here. If you’d rather just make round gingerbread cookies that is fine too. Just make sure that either way they are all the same thickness so they cook evenly.
- If you do decide to make round cookies I would roll them in white sugar.
- Then put on your parchment paper and bake.
- For thinner shapes you can skip the sugar on the outside.
Here’s a peek at about the thickness we did. It was a little less than 1/2″ all the way across. Lightly flour the rolling pin and the surface you’re rolling it out on.
I let my girls do the rest so they never look exactly perfect, and that is okay. when baking with kids do not expect them to look like in a magazine but it is the experience and time with them that counts. Who cares about the rest.
- Make it a family tradition this year!
- Add one new cookie each year.
Easy Gingerbread Recipe
In a bowl combine cake mix and all other ingredients so it creates a thick cookie dough texture. Put plastic wrap over the top of the bowl and refrigerate for 1 hour so it is easier to roll out.
- Prepare a lightly floured surface or cutting board and you’ll need a rolling pin. Preheat oven to 375 degrees F.
- Roll out dough to 1/4-inch thickness to a bit less than 1/2″ all the way across. (or if you want to just make balls you can roll them in some white sugar and flatten just a bit, then put on cookie sheet and bake)
- Use gingerbread man cookie cutters to create shapes. Place parchment paper on an ungreased cookie sheet and put shapes on top with a bit of space in between them.
Bake for 8 minutes or until edges are stiffening up and cracking. If you want them completely crunchy add an extra minute or two, 8 min. will keep middles nice and tender though. Allow to cool completely on baking sheet before decorating with cookie frosting.
We have used this same box to make gingerbread muffins too with frosting.
How do you know when gingerbread cookies are done?
If you’re like us you want it stiff enough to hold but chewy and soft in the very center. In order to do this you need to take them out once the edges are firming up and cracking like you see here.
If you wait longer the whole thing will be crispy and crunchy, that isn’t ideal if you ask us.
Gingerbread Cookie Recipe Easy
- Spice cake mix
- Vegetable oil
- Ground ginger
- All purpose flour
- Men cookie cutters we used
- Plastic wrap
- Parchment paper – don’t use waxed paper
- Cookie sheet
You can print the instructions below to keep it folded in your cookbook or just come back year after year. Want a second goodie to go along with these? Try our zucchini gingerbread loaf and/or this Grinch dessert too that is no bake.
Want to see a few of my favorite things you might want to write on your Christmas list this year??!! 😉 Take a peek and see how many you might already have…twinsies!
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Cake Mix Gingerbread Cookies
- In a bowl mix together all ingredients so it creates a thick cookie dough texture.
- Put plastic wrap over the top of the bowl and refrigerate for 1 hour so it is easier to roll out.
- Take out and lightly flour a cutting board and rolling pin.
- Preheat oven to 375 degrees F.
- Roll out dough so thickness is even, a bit less than 1/2" thick all the way across. (or if you want to just make balls you can roll them in some white sugar and flatten just a bit, then put on cookie sheet and bake)
- Use cookie cutters to create shapes. Place parchment paper on a baking sheet and put cookies on top with a bit of space in between them.
- Bake for 8 minutes or until edges are stiffening up and cracking. If you want them completely crunchy add an extra minute or two, 8 min. will keep middles tender.
- Allow to cool completely on baking sheet before decorating with cookie frosting.