A special thanks to Scott Ewing, Atlanta, Georgia ScottE35@aol.com
• 18.25 oz. spice cake mix (Duncan Hines Moist Deluxe)
• 1/2 cup all-purpose flour
• 1-3.4 oz. (small) box Jell-O Butterscotch Instant Pudding
• 2 teaspoons ground ginger
• 1/3 cup corn or vegetable oil
• 1/3 cup dark molasses
• 2 whole
In the mixing bowl of a heavy duty stand mixer, fitted with the flat beater, combine the cake mix, flour, pudding and ginger, stirring well to combine.
In a glass measuring cup measure out the oil, molasses and the eggs.
With the mixer running on slow speed, slowly add the wet ingredients to the dry. Once the mixture is moistened and combined, turn the mixer to medium speed and beat for two minutes.
Scrape out the gingerbread onto counter top and allow dough to rest for five minutes. Divide the dough in half and place half of the dough onto the back (reverse) side of a jelly-roll pan that has been coated with non-stick spray.
Use a greased rolling pin and roll out the gingerbread to desired thickness.
Lightly spray cookie cutters with non-stick spray and cut out desired shapes, leaving a little room between shapes to allow for the cookie dough to rise during baking.
Use a small metal spatula to remove any excess gingerbread pieces. If cookies are to be use as tree decorations, use a plastic straw to make a hole in the top of each cookie. Leave the cut-out shapes on the baking pan.
To ensure that the cookies bake evenly, double the baking pans, (use two jelly-roll pans to create a thicker baking surface,) and place pan into a pre-heated 350° oven for approximately 10 minutes, or until done. For a softer, chewy cookie, bake for less time. If you prefer a crisper, crunchy cookie, bake for longer time. Cool cookies on backing pan for two minutes and then move cookies to a wire rack and allow to cool completely, and enjoy!