In a large mixing bowl and using an electric mixer on medium speed with the paddle attachment, mix all the ingredients until a medium consistency dough forms, scraping the bowl with a rubber spatula as needed.
Divide the dough in 2 equal size balls. Wrap each ball in a piece of plastic wrap and press down to form 1 inch thick discs. Refrigerate for at least an hour before rolling.
Preheat oven to 375 degrees.
Roll out the dough on a lightly floured flat work surface to about 1/4 inch thickness, using additional flour as necessary to prevent sticking. Cut out gingerbread man cookie shapes and carefully transfer with a spatula to a nonstick baking sheet placing the cookies about 3/4 inch apart. continue rolling out the gathered scraps and remaining disc until all of the dough has been used.
Bake one sheet at a time n the middle of the oven for about 8 minutes or until the edges are firm. Allow the cookies to rest for 2 minutes on the baking sheet before transferring to a wire rack to cool completely before decorating.
To decorate the gingerbread men, using a pastry bag filled with white buttercream and fitted with a #4 decorating tip, pipe eyes, nose, mouth, three buttons and squiggly zigzags on arms and legs.