-
1
Using an electric mixer at low speed, cream the sugar and butter until thoroughly combined.
-
2
Add the eggs and molasses and mix until combined.
-
3
Sift together the flour, ginger, baking soda, cinnamon, nutmeg, and salt.
-
4
Add the dry ingredients to the butter mixture and combine with a spoon or spatula.
-
5
Remove the dough from the bowl and wrap in plastic wrap; place in the refrigerator until firm, about 1 hour.
-
6
Preheat the oven to 350 degrees F.
-
7
Line cookie sheets with parchment paper.
-
8
Allow the dough to sit at room temperature for about 15 minutes, until pliable.
-
9
Take about 1/2 cup of dough at a time and roll onto a floured board until about 1/8-inch thick.
-
10
Cut out with gingerbread boy and girl cookie cutters.
-
11
You can re-roll the scraps.
-
12
Using a spatula, transfer the cookies from the board to the prepared cookie sheets.
-
13
Bake for 10 minutes, until just beginning to brown at the edges.
-
14
Transfer to wire racks to cool.
-
15
To make the icing, combine the confectioners' sugar and milk.
-
16
Divide the mixture into thirds; leave 1/3 white, and color 1/3 green and the final third red.
-
17
Decorate piping eyes, mouths, buttons, and bow ties.
