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Cinnamon and ginger add extra flavor to these easy-to-make cookies, but you can leave the spices out for a milder flavored cookie.
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.
Dietary Fiber: 0g
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/677
© 2014 Land O'Lakes, Inc.
I have a thing for peppermint and chocolate. Especially once the holidays roll around. I feel like it’s only acceptable to make chocolate mint treats during the holiday season, so maybe that makes it even more exciting.
Bring the bold flavors of
ginger and sesame to a
variety of meals.
I have a thing for peppermint and chocolate. Especially once the holidays roll around. I feel like it’s only acceptable to make chocolate mint treats during the holiday season, so maybe that makes it even more exciting. More ...
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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