Easy Gingerbread Cut-Outs

Directions

1. 1
   Combine half of cake mix and all remaining cookie ingredients in bowl.
2. 2
   Beat at low speed, scraping bowl often, until well mixed.
3. 3
   Add remaining cake mix; continue beating until well mixed.
4. 4
   Wrap in plastic food wrap.
5. 5
   Refrigerate at least 2 hours until firm.
6. 6
   Heat oven to 375F.
7. 7
   Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/8-inch thickness.
8. 8
   Cut with 3- to 4-inch gingerbread boy or girl cookie cutter.
9. 9
   Arrange 2 inches apart onto ungreased cookie sheets.
10. 10
    Bake 7-9 minutes or until set.
11. 11
    Let stand 1 minute on cookie sheet; remove to cooling rack.
12. 12
    Cool completely.
13. 13
    Combine all frosting ingredients except milk and food color in bowl.
14. 14
    Beat at low speed, scraping bowl often and gradually adding enough milk for desired spreading consistency.
15. 15
    Frost cooled cookies.
16. 16
    Decorate as desired.