- Level: Easy
- Total: 23 min
- Prep: 15 min
- Cook: 8 min
- Yield: 20 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 20 servings
- Calories
- 367
- Total Fat
- 19 g
- Saturated Fat
- 10 g
- Carbohydrates
- 54 g
- Dietary Fiber
- 3 g
- Sugar
- 40 g
- Protein
- 3 g
- Cholesterol
- 0 mg
- Sodium
- 113 mg
- Level: Easy
- Total: 23 min
- Prep: 15 min
- Cook: 8 min
- Yield: 20 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 20 servings
- Calories
- 367
- Total Fat
- 19 g
- Saturated Fat
- 10 g
- Carbohydrates
- 54 g
- Dietary Fiber
- 3 g
- Sugar
- 40 g
- Protein
- 3 g
- Cholesterol
- 0 mg
- Sodium
- 113 mg
Ingredients
Directions
- 1. Heat oven to 350 degrees F. Remove half of cookie dough from wrapper; refrigerate remaining dough until needed.
- 2. Sprinkle about 1/4 cup of flour onto work surface; coat sides of half of dough with flour. With rolling pin, roll out dough to 1/4-inch thickness, adding additional flour as needed to prevent sticking. With floured 2 1/2- to 3-inch gingerbread boy or girl cutter, cut out dough boys or girls. Gently brush excess flour from shapes; place 2 inches apart on ungreased cookie sheet. Repeat with remaining half of dough.
- 3. Bake 7 to 9 minutes or until light golden brown. Cool 1 minute; remove from cookie sheet to cooling racks. Cool completely. Place icing in piping bag, decorate with icing and candies for eyes and buttons, as desired.
