To basic sugar cookie dough, add 1 tablespoon ground ginger,
2 teaspoons cocoa powder and 1/2 teaspoon cinnamon to flour mixture. Continue as directed. Halve dough and form into 2 disks. Refrigerate 4 hours.
On lightly floured work surface, roll out one disk to 1/4-inch thickness. Using a large gingerbread cookie cutter, cut out 2 figures. Place on ungreased baking sheet. Repeat with a small cookie cutter and other half of dough. Gather scraps and refrigerate. Reroll to form total of 2 large and 14 small cookies.
Bake at 350 degrees F for 14 minutes. Make Royal Icing. Decorate with Royal Icing, candy and sugars as desired.
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cal. (kcal) 298,
Fat, total (g) 11,
chol. (mg) 50,
sat. fat (g) 7,
carb. (g) 47,
fiber (g) 1,
pro. (g) 4,
sodium (mg) 65,
Percent Daily Values are based on a 2,000 calorie diet