1 roll (16.5 oz) Pillsbury® refrigerated gingerbread cookies
1/2 cup ready-to-spread frosting
100 red cinnamon candies or other small red candies
1. Heat oven to 350°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.
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