Gingerbread Boys and Girls

Ingredients

For the cookies: 

Dark brown Sugar:      ¾ cup packed 
Salted Butter, softened:      1 stick 
Large eggs:      2
Molasses:      ¼ cup 
All-purpose flour, plus more for dusting work surface:      3 ¾ cups 
Ground Ginger:      2 tsp 
Baking soda:      ½ tsp 
Ground Cinnamin:      ½ tsp 
Freshly grated Nutmeg:      ½ tsp 
Salt:      ½ tsp 

For the icing: 

Confectioners' Sugar:      1 cup sifted 
Milk:      1 to 2 tbsp 
Red and green food coloring:      as desired 
Assorted sprinkles:      as desired



Recipy

1. Using a mixer on low speed, cream the brown sugar and butter in a large bowl until thoroughly combined.

2. Mix in the eggs and molasses. 

3. Sift together the flour, ginger, baking soda, cinnamon, nutmeg and salt in another bowl.

4. Add the dry ingredients to the butter mixture and mix with a spoon.

5. Wrap the dough in plastic wrap; place in the refrigerator until firm, about 1 hour. 

6. Preheat the oven to 350.

7. Let the dough sit at room temperature for about 15 minutes, until pliable.

8. Line 1 or more cookie sheets with parchment paper.

9. Take about 1/2 cup dough at a time and roll on a floured surface until - to 1/4-inch thick.

10. Cut out shapes with 5-by-3-inch gingerbread boy and girl cookie cutters.

11. (Re-roll the scraps.) Using a spatula, transfer the cookies to the prepared cookie sheets, leaving space between them. Refrigerate the cookies for 20 minutes, then bake until they just begin to brown at the edges, 18 to 20 minutes. 

12.Cool slightly, then remove to a wire rack to cool completely. 

13. Meanwhile, make the icing: Combine the confectioners' sugar and milk in a bowl.

14. Leave white or divide among bowls and add food coloring.

15. Decorate cookies with icing; use a pastry bag to pipe eyes, mouths, buttons and bow ties.

16. Top with sprinkles.