Ingredients
1/2 cup butter, softened1/2 cup sugar1 large egg, room temperature3/4 teaspoon vanilla extract1/4 teaspoon almond extract1-3/4 cups all-purpose flour1/2 teaspoon ground cinnamon1/4 teaspoon salt1/4 teaspoon baking powder1 can (16 ounces) vanilla frosting1 cup white sprinkles3/4 cup blue decorating icing1/4 cup black decorating icing36 candy eyesOptional: Additional sprinkles and candies
Preparation
In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and extracts. In another bowl, whisk flour, cinnamon, salt and baking powder; gradually beat into creamed mixture. Shape into a disk; cover and refrigerate until firm enough to roll, about 1 hour.
Preheat oven to 350°. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with a floured 4-in. gingerbread man cookie cutter. Place 1 in. apart on ungreased baking sheets. Bake until light brown, 9-11 minutes. Remove from pans to wire racks to cool completely.
Spread cookies with vanilla frosting and decorate with sprinkles. Add face, hands and feet with blue icing; add mouth with black icing. Use additional sprinkles for teeth; add eyes. If desired, add additional sprinkles or candies for decoration.
To Make Ahead: Dough can be made 2 days in advance. Place in an airtight container. Store in the refrigerator.
