The holiday season is so busy - sometimes you just don't have the time to roll and cut out all the dough for gingerbread cookies.
This is the lazy way, with two options - the laziest way or the "I put some effort into it, but I am still lazy" way.
For the absolute laziest way, buy gingerbread dough premade, such as Pillsbury gingerbread dough, and a tub of betty crocker white icing, and icing sugar, plus some sprinkles for topping.
If you want to put a little more effort in that, find any gingerbread recipe, or use this recipe. For this method, you also need prepared betty crocker frosting, icing sugar and sprinkles.
Preheat the oven, and prepare the dough.
Line a 9 x 13 baking tin with parchment, and then press the dough into the pan evenly, so that there are no empty spaces.
Bake for 10-15 minutes - do not over bake, or it will be too dry! The edges will start to become a little more golden.
Let the gingerbread cool.
Next, prepare the icing, whisk 1/2 cup of icing sugar into the prepared betty crocker icing. This helps it stay firm once it has been spread.
This may sound a little strange, since we just added icing sugar to make it stay firm - but now we need to heat it up a little in the microwave so it spreads easier (it will firm up when it cools down again). I would microwave for 20 seconds, and check on the icing, and if needed, put it in for another 20 seconds.
Spread the icing onto the gingerbread, and add sprinkles to the top.
Refrigerate the gingerbread for 30 minutes to an hour. When the icing has set, and is firmer, remove the gingerbread from the pan and cut it into triangles.