2 1/4 cups all-purpose flour (about 10 ounces)
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
3/4 cup granulated sugar
1/4 cup butter, softened
1/2 cup molasses
1 large egg
1 1/4 cups powdered sugar
2 tablespoons 2% milk
1/4 cup colored sugar sprinkles
<!-- RECIPE INSTRUCTIONS -->To prepare cookies, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 7 ingredients (through cloves) in a large bowl, stirring with a whisk.
Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until smooth and well blended. Add molasses and egg; beat until well blended. Stir flour mixture into sugar mixture until well blended. Divide dough in half; shape each dough portion into a flat disk. Wrap dough portions separately in plastic wrap; chill 1 hour or until firm.
Preheat oven to 350°.
Remove 1 dough portion from refrigerator; remove plastic wrap. Roll dough to a 1/8-inch thickness on a floured surface. Cut with a 3-inch boy or girl cookie cutter. Place cookies 1/2 inch apart on parchment paper-lined baking sheets. Repeat procedure with remaining dough portion. Bake at 350° for 11 minutes or until edges of cookies are lightly browned. Remove from pans; cool completely on wire racks.
To prepare decorations, combine powdered sugar and milk, stirring until smooth. Spoon mixture into a heavy-duty zip-top plastic bag. Snip a tiny hole in 1 corner of bag. Pipe onto cookies. Decorate as desired with sugar sprinkles.
Yield: About 5 dozen cookies (serving size: 1 cookie)
CALORIES 56 (14% from fat); FAT 0.9g (sat 0.5g,mono 0.2g,poly 0.1g); PROTEIN 0.6g; CHOLESTEROL 6mg; CALCIUM 10mg; SODIUM 27mg; FIBER 0.2g; IRON 0.4mg; CARBOHYDRATE 11.5g