Easy Chocolate Gingerbread Cutouts Recipe

Easy Chocolate Gingerbread Cutouts Recipe
Easy Chocolate Gingerbread Cutouts Recipe photo by Taste of Home
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Easy Chocolate Gingerbread Cutouts Recipe

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I have many wonderful memories making these chocolaty cookies with my family during the Christmas season. —Debbie Rowe, Lexington, Kentucky
MAKES:
36 servings
TOTAL TIME:
Prep: 25 min. + chilling Bake: 10 min./batch + cooling
MAKES:
36 servings
TOTAL TIME:
Prep: 25 min. + chilling Bake: 10 min./batch + cooling

Ingredients

  • 2 large eggs
  • 1/3 cup canola oil
  • 1/3 cup molasses
  • 1 package chocolate cake mix (regular size)
  • 3/4 cup plus 2 tablespoons all-purpose flour
  • 2-1/2 teaspoons ground ginger
  • Baking cocoa
  • Raisins
  • Vanilla frosting and Red-Hots

Directions

In a large bowl, beat eggs, oil and molasses until well blended. In another bowl, whisk cake mix, flour and ginger; gradually beat into egg mixture.
Shape dough into a disk; wrap in plastic. Refrigerate 3-4 hours or until firm enough to roll.
Preheat oven to 375°. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with a floured 3-1/2-in. gingerbread man cookie cutter. Place 1 in. apart on greased baking sheets. Press raisins into cookies for eyes.
Bake 8-10 minutes or until edges are firm. Remove from pans to wire racks to cool completely. Decorate with frosting and candies as desired. Yield: about 3 dozen.
Editor's Note: This recipe was tested with a Betty Crocker chocolate cake mix (regular size).
Originally published as Easy Chocolate Gingerbread Cutouts in Cookies & Candies Bookazine 2014, p13

  • 2 large eggs
  • 1/3 cup canola oil
  • 1/3 cup molasses
  • 1 package chocolate cake mix (regular size)
  • 3/4 cup plus 2 tablespoons all-purpose flour
  • 2-1/2 teaspoons ground ginger
  • Baking cocoa
  • Raisins
  • Vanilla frosting and Red-Hots
  1. In a large bowl, beat eggs, oil and molasses until well blended. In another bowl, whisk cake mix, flour and ginger; gradually beat into egg mixture.
  2. Shape dough into a disk; wrap in plastic. Refrigerate 3-4 hours or until firm enough to roll.
  3. Preheat oven to 375°. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with a floured 3-1/2-in. gingerbread man cookie cutter. Place 1 in. apart on greased baking sheets. Press raisins into cookies for eyes.
  4. Bake 8-10 minutes or until edges are firm. Remove from pans to wire racks to cool completely. Decorate with frosting and candies as desired. Yield: about 3 dozen.
Editor's Note: This recipe was tested with a Betty Crocker chocolate cake mix (regular size).
Originally published as Easy Chocolate Gingerbread Cutouts in Cookies & Candies Bookazine 2014, p13

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