Prep Time 20m
Cook Time 30m
Ready Time 60m
Yield 5 dozen cookies

  • Crisco® Butter Flavor No-Stick Cooking Spray
  • 1 package Pillsbury™ Moist Supreme® Sugar Free Classic Yellow Premium Cake Mix
  • 1/3 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
  • OR 1/3 cup Crisco® Butter Flavor All-Vegetable Shortening
  • 1 1/2 teaspoons ground cinnamon
  • 3/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 cup cold water
  • 1 large egg
  • 1/2 cup Pillsbury™ Creamy Supreme® Sugar Free Vanilla Flavored Frosting
  • Sugar free decorator sprinkles or candy bits
Preparation Directions
  • Step 1Heat oven to 375°F. Coat baking sheets with no-stick cooking spray.
  • Step 2Combine cake mix and shortening in large bowl with electric mixer on medium speed until coarse crumbs form. Add cinnamon, ginger, cloves, water and egg, mixing on low speed until a smooth dough forms.
  • Step 3Roll dough on lightly floured surface to 1/8-inch thickness. Cut out shapes with 2-inch cookie cutters. Place 2 inches apart on prepared baking sheets.
  • Step 4Bake 5 to 7 minutes or until edges are light golden brown. Cool for 1 minute. Remove to wire rack to cool completely. Frost and decorate cookies as desired.
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