Easy Gingerbread Cut-Outs

Easy Gingerbread Cut-Outs

Cinnamon and ginger add extra flavor to these easy-to-make cookies, but you can leave the spices out for a milder flavored cookie.

60 min. prep time
24 cookies
000 Ratings



1 (15.25- to 16.5-ounce) package spice cake mix*
3/4 cup Land O Lakes® Butter, softened
2 tablespoons orange juice or milk
1 teaspoon ground cinnamon
1 teaspoon vanilla
1/2 teaspoon ground ginger


4 1/2 cups powdered sugar
1/3 cup Land O Lakes® Butter, softened
2 tablespoons orange juice or milk
2 to 3 tablespoons milk
Food color, if desired


Combine half of cake mix and all remaining cookie ingredients in bowl. Beat at low speed, scraping bowl often, until well mixed. Add remaining cake mix; continue beating until well mixed. Wrap in plastic food wrap. Refrigerate at least 2 hours until firm.

Heat oven to 375°F.

Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/8-inch thickness. Cut with 3- to 4-inch gingerbread boy or girl cookie cutter. Arrange 2 inches apart onto ungreased cookie sheets. Bake 7-9 minutes or until set. Let stand 1 minute on cookie sheet; remove to cooling rack. Cool completely.

Combine all frosting ingredients except milk and food color in bowl. Beat at low speed, scraping bowl often and gradually adding enough milk for desired spreading consistency. Frost cooled cookies. Decorate as desired.


*Substitute carrot cake mix.

Recipe Tip

The holidays are the time to decorate even ordinary cookies to make them extraordinary. For simple decorations, pipe frosting using a disposable pastry bag and decorating tips. Start with just two tips—star and writing. They’ll yield an endless array of cookie decorations.

Nutrition Facts (1 cookie)

Calories: 240

Fat: 11g

Cholesterol: 35mg

Sodium: 230mg

Carbohydrates: 35g

Dietary Fiber: 0g

Protein: 2g

Recipe #11851©2001Land O'Lakes, Inc.

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