Make the cookie version of the gingerbread recipe according to the package instructions.

Scoop dough with a soup spoon and roll into ping pong-sized balls.

Roll your ball in granulated sugar.

Put balls on a cookie sheet lined with parchment paper. Don’t flatten the balls.

Cook for the minimum time recommended on the package. Let cool completely.

Cut a hole in one corner of a zip lock bag. Push a large piping tip though the hole. Scoop in your frosting.

Pipe onto the flat side of your gingerbread cookie.

Sandwich another cookie on top.