Nutrition Facts

Serving Size 43 g

(Approx. 24 Servings)

Amount Per Serving

Calories	170	Calories From Fat	50

% Daily Value*

Total Fat 6 g	9%

Saturated Fat 3 g	15%

Trans Fat 0.0 g

Cholesterol 20 mg	7%

Sodium 150 mg	6%

Total Carbohydrate 29 g	10%

Dietary Fiber 1 g	4%

Sugars 19 g

Protein	1 g

Vitamin A 2%	•	Iron 6%

Vitamin C 0%	•	Calcium 4%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.

The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Easy Homemade Gingerbread Cookies

Prep Time

35 minutes

Cook Time

10 minutes

Total Time

45 minutes

Serves

24 People

Ingredients

Recipe makes 24 Servings

15 1/4 Oz package of Duncan Hines Signature Spice Cake Mix

1 cup(s) H‑E‑B Organics Unbleached All Purpose Flour

1/2 cup(s) Central Market European Style Salted Butter, softened

1/3 cup(s) Brer Rabbit Molasses Full Flavor

1 large H‑E‑B Grade AA Cage Free Large White Egg

1 1/2 cup(s) H‑E‑B Confectioners Powdered Sugar

5 Tsp water

3 Tbsp Wilton Christmas 6-Cell Red & Green Holiday Sprinkles

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Instructions

Stir cake mix and flour together in a medium bowl. Set aside.

Add butter to a large bowl. Using an electric mixer, beat on medium speed until light and fluffy. Add molasses and egg, and beat on high speed for 1 minute.

Add cake mix and flour mixture in increments, beating on low speed after each addition until well blended.

Divide dough into 2 portions and wrap each tightly in plastic wrap. Refrigerate for 30 minutes or until firm enough to handle.

Preheat oven to 375°F. Line a baking sheet with parchment paper and set aside.

Using a floured rolling pin, roll out 1 portion of dough to 1/4-inch thickness on a floured surface. Cut out cookies with holiday-shaped cutters then use a metal spatula to place them 1 inch apart on prepared baking sheet. Repeat with remaining dough.

Bake cookies in batches for 8 to 10 minutes or until edges of cookies are firm and bottom is lightly browned. Cool on baking sheet for 5 minutes before transferring to wire racks to cool completely.

Once all cookies have been baked and cooled, prepare icing. Combine powdered sugar and water in a small bowl and stir until smooth. Place in a plastic squeeze bottle or disposable plastic bag. Decorate cookies with icing and sprinkles as desired.

Sponsored By: Duncan Hines, Conagra Brands