gingerbread men

I made these for my son's gingerbread man party.  I really like the recipe.  They're going to look adorable all decorated.

mccormick gingerbread cookies (allrecipes)
3 cups flour
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
3/4 cup butter, softened
3/4 cup firmly packed brown sugar
1/2 cup molasses
1 egg
1 teaspoon vanilla extract

Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in a large bowl.  Beat butter and brown sugar in a large bowl with electric mixer on medium speed until light and fluffy.  Add molasses, egg, vanilla; bet well.  Gradually beat in flour mixture on low speed until well mixed.  Press dough into a thick flat disk.  Wrap in plastic wrap.  Refrigerate 4 hours of over night (I did not refrigerate!).
Preheat oven to 350 degrees F.  Roll out dough to 1/4-inch thickness on lightly floured work surface.  Cut into gingerbread men shapes with 5-inch cookie cutter.  Place 1 inch apart on ungreased baking sheets.
Bake 8-10 minutes or until edges of cookies are set and just begin to brown.  Cool on baking sheets 1-2 minutes.  Remove to wire racks; cool completely.  Decorate cooked cookies as desired.  Store cookies in airtight container up to 5 days.

chocolate cutout cookies

My son wants a party to have a party and he chose a Gingerbread Man party.  Not everyone loves gingerbread so I thought to make some chocolate "gingerbread" men for them to decorate along with the traditional ginger variety.  These are very chocolaty and I'm sure they'll be a big hit.

chocolate cutout cookies (Taste of Home)
1 cup butter, softened
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
2/3 cups cocoa powder (I used Hershey's, of course)
1/2 teaspoon baking powder
1/4 teaspoon salt

In a large bowl, cream butter and sugar until light and fluffy.  Beat in eggs and vanilla.  In another bowl, whisk flour, cocoa, baking powder and salt; gradually beat into creamed mixture.
Divide dough in half.  Shape each into a disk; cover.  Refrigerate 30 minutes or until firm enough to roll.
Preheat oven to 350 degrees.  On a lightly floured surface, roll each portion of dough to 1/4-inch thickness.  Cut with floured 3-inch cookie cutters.  Place 1 inch apart on ungreased baking sheets.
Bake 10-12 minutes or until set.  Remove from pans to wire racks to cool completely.