COOL COOKIE DESIGNS RECIPES

Steps:

• In large bowl, crumble cookie dough; stir in molasses. Add remaining ingredients; mix thoroughly with hands.(DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.)
• Divide dough in half; form into 2 disks, and wrap in plastic wrap. Refrigerate 1 to 2 hours or until thoroughly chilled.
• Heat oven to 375°F. On floured surface, roll 1 dough disk 1/4 inch thick. Cut with floured 2 1/2- to 3-inch gingerbread boy or girl cookie cutters. On ungreased cookie sheet, place cutouts 2 inches apart. Repeat for remaining dough, rerolling scraps as necessary.
• Bake 7 to 9 minutes or until cookies are set and light golden brown around edges. Cool on cookie sheet 3 minutes; remove to cooling rack to cool completely, about 20 minutes.

Steps:

• In a large bowl, whisk together flour, baking powder, and salt and set aside.
• In another large bowl, beat butter and sugar until fluffy and pale in color. Add egg, milk, and vanilla and beat until combined, then add flour mixture gradually until totally combined.
• Shape into a disk and wrap in plastic. Refrigerate 1 hour.
• When ready to roll, preheat oven to 350º and line two baking sheets with parchment paper. Lightly flour a clean work surface and roll out dough until 1/8” thick. Cut out shapes and transfer to prepared baking sheets. Freeze 10 minutes (so your shapes hold while baking!).
• Meanwhile, make frosting: In a large bowl using a hand mixer, beat butter until smooth, then add powdered sugar and beat until no lumps remain. Add cream, almond extract, and salt and beat until combined.
• Bake cookies until edges are lightly golden, 8 to 10 minutes. 
• Let cool, then frost and decorate as desired.