Combine flour, cocoa, baking powder and salt in bowl; set aside.
Combine sugar and butter in bowl; beat at medium speed until creamy. Add egg and vanilla; mix well. Add flour mixture; beat at low speed until well mixed.
Divide dough in half. Shape each half into a ball; flatten slightly. Wrap each in plastic food wrap. Chill at least 2 hours or until firm.
Heat oven to 375°F.
Roll out dough, one-half at a time (keeping remaining dough refrigerated), on lightly floured surface to 1/4-inch thickness. Cut with floured 2-inch gingerbread boy cookie cutter. Place 1 inch apart onto ungreased cookie sheets. Bake 5-8 minutes or until cookies are just set. Cool 2 minutes on cookie sheets; remove to cooling rack. Cool completely.
Combine powdered sugar and enough half & half for desired piping consistency in bowl; mix well. Spoon icing into pastry bag fitted with small round tip; pipe small circle for head. Pipe stick figure to form arms and legs and 2 short lines for ribs on body.
Rolling Cookie Dough How-To Video/Video by Virtutrix
- Mini chocolate chips can be used for ghost eyes and regular-size chocolate chips can be used for mouth.
- A resealable plastic food bag can be used instead of pastry bag. Snip small cut in one corner of bag; pipe icing through cut.
- This recipe can also be used to make footballs for game day. Cut with football-shaped cutters and outline the edges and pipe the laces with the white icing.