Ingredients
1/2 cup butter, softened3/4 cup sugar1 egg1/2 cup molasses3 cups all-purpose flour2 tablespoons plus 1-1/2 teaspoons baking cocoa1 teaspoon baking soda1 teaspoon ground cinnamon1/2 teaspoon baking powder1/2 teaspoon saltIcing and decorations of your choice
Preparation
In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and molasses. Combine flour, cocoa, baking soda, cinnamon, baking powder and salt; gradually add to creamed mixture and mix well. Cover and refrigerate 1 hour or until easy to handle.
Preheat oven to 350°. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with a floured 3-1/2-in. gingerbread boy cookie cutter; place 1 in. apart on ungreased baking sheets. Repeat with remaining dough; chill and reroll scraps.
Bake 6-8 minutes or until edges are firm. Remove to wire racks to cool. Ice and decorate as desired.
