Prep Time: 1-2 hours (freezer time)
Cook Time: 13-15 minutes
Makes: About 10 cookies
1 Foodstirs Organic Very Merry Gingerbread Cookie mix
3 Tbs cold water, more if needed
2/3 cup butter
1 Foodstirs Organic Vanilla Frosting mix
3 Tbs unsalted butter
2 tbs plain or Greek yogurt
In mixer bowl on low speed, blend butter until creamy; add egg & dry gingerbread mix, adding 1 tbs of water at a time until a moist dough forms & dough pulls away from side of bowl. Form dough into a disk and wrap in plastic. Refrigerate 1-2 hours.
Preheat oven to 350˚F. Line cookie sheet with parchment paper, if desired. Roll dough 1/4" thick on well floured surface. Cut with gingerbread man cutter. Use a knife to make dash marks on the cookies.
Bake 13-15 minutes. Cool on pan. Prepare frosting by mixing all ingredients together. Split the frosting into 2 bowls and add brown food coloring to one bowl. Fill 2 piping bags with the different colored frosting. Pipe a sash on each gingerbread cookie with the brown frosting. Add white dots with the white frosting.