Use medium size round Cut-Out to cut cookie head; bake and cool.
To make arms, roll out caramels 1 3/4 in. long x 5/8 in. wide; trim ends of arms to round off corners. Ice smooth with brown royal icing and smooth with finger dipped cornstarch.
Use tip 12 and brown buttercream icing to build up body on cupcake top. Ice with spatula and smooth with finger dipped in cornstarch.
Trim lollipop stick to 3 in. length and attach to back of round head cookie with melted candy; let set. Ice face smooth with brown royal icing. Use tip 3 and white royal icing to pipe dot eyes, nose and string mouth. Use tip 3 and rose royal icing top pipe dot cheeks.
Roll green jumbo spice drop on surface sprinkled with granulated sugar and cut two 1/4 in. wide strips for suspenders; attach with brown buttercream icing. To make bow tie: trim 2 red spice drop pieces to 1/2 in. long x 1/2 in. wide on one end and 1/4 in. wide on other end. Attach at neck with buttercream icing. Roll small ball of red spice drop and attach to middle of bow with buttercream icing. Attach candy-coated chocolates with buttercream icing for buttons on end of suspenders. Pipe tip 3 white royal icing dot buttons (smooth with finger dipped in cornstarch) and zigzag lines at wrists.
Populate your Gingerbread House Village with stand-up cookies made from 3 fun nesting cutter sets. It's fun to personalize these Snowmen, Villagers and Trees with colorful icing, sprinkles and candy. Stand them up with a cardboard easel.
For the gingerbread lover in everyone! Delicious gingerbread cupcakes topped with decorated gingerbread cookies. The festive treat can be partially made ahead by baking and decorating cookies in advance. Ice cupcakes, position cookies just before serving!
Add dimension and great holiday excitement with 3-D snowflake cookies. Cut 3 cookies from our classic Grandma?s Gingerbread Recipe, bake, cut in half and assemble with melted candy. Pipe additional snowflake features with white candy melts.