Method
Place Pillsbury® Gingerbread Mix, whole eggs or pasteurized whole eggs, and vegetable oil in 12-quart mixer bowl. Mix on low speed, using a paddle attachment, for 1 minute or until well-moistened. Scrape bowl and paddle attachment. Mix on low speed for 2 more minutes and then scrape bowl and paddle attachment.
Portion cookie dough, using a #40 scoop, into 1-ounce rounded pieces. Place cookie dough pieces 6 x 8 on 2 lightly greased or parchment-lined (18" x 26") full-size sheet pans.
Sprinkle sugar evenly over cookie dough pieces. Bake in preheated 325° F convection oven for 10-13 minutes (375° F standard oven for 10-13 minutes), or until edges are just-set. Do not over bake.
Remove cookies from oven; cool completely on wire racks. Serve or store in airtight container.
Eight dozen (3") cookies.