Gingerbread Spice Cookies (Time Saver

• Vegetarian

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 1/4 tsp Cardamom
  • 1 Jimmies and red ball sprinkles, Green
  • 1 tsp Pie spice
  • 1 box Spice cake mix
  • 1/4 cup Sugar, raw
  • 2 cups White chocolate

• Oils & Vinegars

  • 1/2 cup Vegetable oil

Found on themondaybox.com

Ingredients

• 1 box spice cake mix
• ½ cup vegetable oil
• 2 large eggs
• 1 teaspoon pie spice
• ¼ teaspoon cardamom
• For topping:
• 2 cups melted white chocolate discs (Bada Bing Bada Boom dipping and coating formula)
• ¼ cup raw sugar, or turbanado sugar, or demerara sugar
• Green jimmies and red ball sprinkles

Directions

• Preheat oven to 350° F. Line a baking sheet with parchment paper.
• In the bowl of an electric mixer, combine cake mix, oil, eggs, pie spice, and cardamom.
• Use a small scoop (2 teaspoons) to scoop out dough onto prepared baking sheet 2” apart.
• Bake for 8-12 minutes until barely set at center.
• Cool for 1 minute on baking sheet before transferring onto wire rack to cool completely.
• To decorate: Dip ½ of cookie in melted white chocolate. Place on a wax paper lined baking sheet. Onto melted chocolate, sprinkle a few green jimmies and 3 red ball sprinkles to look like holly, then sprinkle with raw sugar. Place baking sheet in refrigerator to set chocolate for about 10 minutes.
• Store cookies in an airtight container at room temperature, with wax paper between layers, for 7 days or more.