Bake: 12 min
Yields: 15-20 cookies
1 Foodstirs Organic Gingerbread Cookie Mix
11 Tbsp butter, cold and cubed
2 Tbsp water
1 Foodstirs Organic Vanilla Frosting Mix
3 Tbsp butter, cold and cubed
2 Tbsp Greek yogurt
Natural food dye
Ornament cookie cutters
In a large bowl, using an electric hand blender, beat butter until smooth and creamy. Add in egg, water and dry organic cookie mix; blend until a dough forms. Shape dough into a flat disc and wrap in plastic. Chill 15 minutes or until firm enough to roll out.
Preheat oven to 350 degrees and line a cookie sheet with parchment paper. Remove dough from freezer and roll out to ¼” thick. Use the ornament cutters to cut cookies, then place at least 1” apart on prepared pan.
Use a toothpick to shape a tiny hole at the top of each ornament cookie. Bake 10-12 minutes, until cookies begin to turn golden around the edges. Remove from oven and cool five minutes on sheet pan before transferring to a wire cooling rack.
To make the frosting, in a medium sized bowl, blend together the butter and Greek yogurt until smooth. Add organic frosting mix and blend a minute more until smooth and creamy. Divide frosting and use the dyes to color frosting. Place frosting into piping bags or plastic storage bags. Cut ends off of plastic bags, then decorate cooled cookies. Refrigerate cookies 10 minutes to set frosting. Loop strips of twine through the holes in decorated cookies to make cookie ornaments. Enjoy immediately!