INGREDIENTS:
1 Box Gingerbread Cake Mix
¼ Cup Hot Water
2 Tbsp all-purpose flour
1 Tbsp melted butter

DIRECTIONS:
Mix all ingredients until dough forms. Shape into 1-inch balls.

FOR GINGERSNAPS: Place balls 2 inches apart on ungreased cookie sheet. Flatten to 2 incles in diameter with greased bottom of glass dipped in sugar.

FOR SOFT GINGER COOKIES:: Roll balls in sugar if desired. Place 2 inches apart on ungreased cookie sheet. Flatten slightly. I like to also roll cookies in sugar after they are done baking – the sugar seems to stick better

Bake 8-10 minutes or until edges are firm.