Ingredients
1
pouch (17.5 oz) Betty Crocker™ sugar cookie mix
Flour, butter and egg called for on sugar cookie mix pouch for cutout cookies
1
container (16 oz) Betty Crocker™ Rich & Creamy Chocolate Frosting
40
Betty Crocker™ Candy Shop candy eyeballs
20
Hershey’s™ Kisses™ brand milk chocolates, unwrapped
1
tube (3.5 oz) sparkle gel icing (red, green or white), if desired
Betty Crocker™ Jingle Mix nonpareils, if desired
Preparation
Heat oven to 375°F. In large bowl, mix cookie mix, flour, butter and egg with spoon until soft dough forms. Divide dough in half; shape into flattened squares. Wrap each flattened square in plastic wrap; refrigerate about 15 minutes or until dough is firm and cold, yet pliable.
Take out one half of dough from refrigerator, and unwrap. On work surface sprinkled generously with flour, roll dough to 1/4-inch thickness. Cut with floured 4-inch gingerbread boy cookie cutter. On ungreased cookie sheet, place cutouts 2 inches apart. Bake 6 to 8 minutes or until edges are lightly golden brown. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes. Repeat steps with second half of dough, adding leftover pieces into the mix to reroll.
Turn each cookie so head is pointed down to look like a reindeer face. Using knife, spread slightly less than 2 teaspoons frosting over cookie. Attach 2 candy eyeballs and 1 milk chocolate for nose. Decorate with gel icing to look like antlers on each cookie. Sprinkle with candy sprinkles. Let stand until set.
