Feeling merry and bright? We’ve got a classic cookie that’ll keep your holiday spirit alive. For centuries, warming spices have filled homes with coziness, and we hope this tradition never ends. After all, cinnamon, cloves and ginger are the defining spices of gingerbread—the holliest, jolliest cookie of them all! But during the bustling holiday season, there’s not always time to make this traditional cookie from scratch, but don’t fret. Betty’s gingerbread cookie mix will help you bake up these tried-and-true Christmas cutouts without all the fuss. This low-ingredient recipe, let’s you focus on the decorating making it a perfect weekend baking project to take on with the littlest bakers in your life.
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Heat oven to 375°F. In medium bowl, stir cookie mix, butter, water and egg until soft dough forms.
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On lightly floured surface, roll dough to 1/4-inch thickness. Cut with 2 1/2-inch gingerbread man cookie cutter. On ungreased cookie sheets, place cutouts 2 inches apart.
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Bake 8 to 10 minutes or until edges are set. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
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Spoon frosting into decorating bag fitted with round tip. Pipe frosting on cookies. Decorate with cinnamon decors.
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