This super easy recipe combines a packaged gingerbread mix and a sugar cookie mix. The result is the right amount of sweetness and spiciness.
Cream the butter in a medium bowl. Add the gingerbread mix, the sugar cookie mix and the egg and mix well. You will end up with a very thick dough.
Flour your surface well (I used craft paper), and roll out the cookies to 1/4 inch thick (see the complete post details for tips). Cut out the cookies with a gingerbread man cookie cutter or any design you choose.
Place on a baking sheet. If necessary, brush off excess flour from the cookies with a kitchen brush. Bake in a preheated 350 degree oven for 8 minutes or just until they no longer look wet on top. The longer you bake then, the crisper they become. I like mine soft.
Remove from the oven when done and let rest for a couple of minutes on the baking sheet before removing them to a cooling rack.
Finish baking the rest of the cookies, reusing the dough until all the dough is gone. Let the cookies cool completely before icing and decorating.
To prepare the icing, cream the butter in a small bowl. Add the powdered sugar, vanilla and 2 tablespoons of the milk and mix. Add the other tablespoon of milk and mix to make a smooth consistency.
Ice and decorate the cookies. If you would like, pipe the icing into a pastry bag fitted with a round tip for precise decorating. Let the cookies sit out for several hours to set the icing before storing in an air-tight container.