Here is a sure holiday crowd pleasing recipe. This recipe makes
about 2 dozen cookies, but you can double it. Use a gingerbread
cookie man cookie-cutter.

6 cups all-purpose flour, plus more to cover work area 1
teaspoon baking soda 1/2 teaspoon baking powder 1 cup (2 sticks)
unsalted butter 1 cup packaged dark brown sugar 4 teaspoons
ground ginger 4 teaspoons ground cinnamon 1 teaspoon ground
pepper 1 1/2 teaspoons salt 2 large eggs 1 cup molasses

Sift together flour, baking soda and baking powder into a large
bowl. Set aside.

Put butter and brown sugar in a bowl and mix on medium speed
until fluffy. Mix in spices and salt, then eggs and molasses.

Reduce speed to low. Add flour mixture; mix until dough is
combined.

Divide into thirds and refrigerate until cold, about one hour.

Preheat oven to 350 degrees. Roll out dough on a lightly floured
work area about 1/4 inch thick. Cut with a cookie cutter, and
space 2 inches apart on baking sheets.

Bake cookies until crisp but not dark, 12 to 14 minutes. Let
cool on sheets on wire racks.

To decorate gingerbread cookies, mix a few tablespoons of
powdered sugar with a few drops of cool water, until consistency
is right for painting faces and buttons on the little guys or
gals.

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