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Instructions. Add the egg and butter in a mixing bowl and mix until thoroughly combined. Sift the boxed cake mix. Add the cake mix into the wet mixture and mix until just combined. Don't over mix. Chill dough for about 1-2 hours so that it's easier to handle.
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Put the softened butter in the bowl of your mixer and mix until smooth. Add the powdered sugar, vanilla, and pumpkin spice. Beat on medium speed for 2 to 3 minutes (longer if using a hand mixer) until light and fluffy. Scrape the bowl midway through. Add the pieces of softened cream cheese to the mixing bowl.
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Preheat oven to 375 degrees F. Roll out dough to 1/4-inch thickness to a bit less than 1/2″ all the way across. (or if you want to just make balls you can roll them in some white sugar and flatten just a bit, then put on cookie sheet and bake) Use gingerbread man cookie cutters to create shapes.
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Instructions. Preheat oven to 350F. Line a 9" round cake pan with foil and spray with cooking spray. Cream butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Add molasses and mix until mixture is smooth. Add eggs and vanilla and beat until combined.
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Preheat oven to 350°. 2. Mix cake mix, egg and butter. 3. Pour entire batter out on a parchment lined cookie sheet and smooth with greased hands to 1/4" thick. 4. Bake at 350° for 9-12 minutes. 5. Allow to cool but not completely before using a gingerbread man cookie cutter to cut out cookies.
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Preheat oven to 350 degrees. 2. In a large bowl, mix together the cake mix, melted butter, eggs, and molasses. 3. Add the cinnamon, ginger, and cloves, and mix until well combined. 4. Drop dough by the tablespoon onto a baking sheet lined with parchment paper. 5.
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Incorporate the powdered sugar one cup at a time until light and fluffy. Once the cookie cake is completely cool, you're ready to frost. To frost as seen here, warm 2-4 tablespoons of the frosting and drizzle over top of the cookie cake. Pipe the rest of the frosting around the edges and garnish with sprinkles.
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Pre-heat oven to 350 degrees and line a 9-inch cake pan with parchment paper. In the bowl of a stand mixer or in a large bowl with a hand mixer, cream together butter and sugar until well combined. Beat molasses and egg into mixture. In a separate large bowl, whisk together flour, baking powder, ginger, cinnamon, ground cloves, and salt.
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Preheat oven to 375°F. Line a baking sheet with parchment paper, set aside. In the bowl of your stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, combine cake mix, eggs, molasses, oil, and vanilla extract until well blended. Place confectioners' sugar into a medium bowl.
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Preheat your oven to 350 degrees F. Spray three 8-inch or four 6-inch pans with nonstick spray, line the bottoms with parchment and spray again. Set aside. In a medium bowl, sift together the dry ingredients and set aside. Place butter in the bowl of an electric mixer and beat on medium-high for 2 to 3 minutes.
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Directions: 1. Preheat oven to 350°F. 2. Make Gingerbread Cake & Cookie Mix following directions on the box. 3. Put a heaping tablespoon of batter into three mini muffin crevices, bake for 12-15 minutes or until golden brown an toothpick inserted into center comes out clear. 4. Let muffins cool for 10-15 minutes.
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Combine the spice cake mix, flour and ground ginger in a large mixing bowl. Whisk the ingredients together until everything is mixed well. In a separate bowl, combine the eggs, melted butter and molasses. Whisk the ingredients together until everything is evenly distributed. Pour the wet ingredients into the dry ingredients.
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Use a nonstick Bundt pan for easy cake release. Spread the batter evenly for even baking. Make homemade cream cheese frosting from the Snickerdoodle Bundt Cake recipe. Wait 10 minutes before inverting the cake to help it release from the pan. Store the Gingerbread Cake in the refrigerator for up to 3 days.
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If you can't find a ginger-flavored cake mix, add your cinnamon, ginger, cloves, and nutmeg to a plain cake mix to give your cookies the original warm taste. Follow the instructions when mixing the dough. Check the dough's consistency and add a little bit of all-purpose flour if it's too thin.
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Beat in the molasses and egg. With a spoon, gradually mix in the flour mixture. Divide dough in half and wrap each half in plastic wrap. Refrigerate until firm, about 3 hours, or up to 2 days. Arrange a rack in the middle of the oven and heat the oven to 325°F. Pour a little of the coarse sugar into a small, shallow bowl.
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Preheat oven to 375F, and line two cookie sheets with parchment or silicone liners. In a medium bowl, stir together the cake mix, 2 eggs, and vegetable oil until a soft dough forms. Using a spoon or cookie scoop, make balls of dough about 2 tbsp big place on prepared pan, about 2 inches apart from each other. Sprinkle with sugar. Remove from.
