1. 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. 2. 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. 3. Bake 13-15 minutes. Cool on pan. 4. Prepare frosting by mixing all ingredients together. Split the frosting into 2 bowls and add brown food coloring to one bowl. 5. Fill 2 piping bags with the different colored frosting. 6. Pipe a sash on each gingerbread cookie with the brown frosting. Add white dots with the white frosting.