To use a stencil, spread the frosting flat on the cookie, let dry a few minutes, then hold a stencil over the cookie and sift cocoa atop.

Prep: 30 minutes   
Bake: 10 minutes/batch  
Oven: 350º

2 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 1/4 tsp. baking soda
3/4 tsp. salt
1/2 tsp. ground cinnamon
1 cup unsalted butter, softened
1 cup granulated sugar
1/3 cup packed brown sugar
2 eggs
1 1-oz. bottle red food coloring
1 tsp. vanilla
1/2 tsp. lemon juice
1 recipe Cream Cheese Frosting or 1 container purchased cream cheese frosting
Cocoa or 1/2 cup toasted chopped pecans and green sprinkles (optional)

1. In a medium bowl combine flour, 1/4 cup cocoa powder, baking soda, salt, and cinnamon; set aside.

2. In a large bowl, with an electric mixer, beat butter until light and fluffy. Beat in sugars until smooth. Add eggs, food coloring, vanilla, and lemon juice; beat just until combined. Add flour mixture; beat just until combined, scraping sides of bowl as needed.

3. Using a tablespoon, scoop out portions of dough and place 2 inches apart on ungreased cookie sheets. Bake in a 350° oven for 10 to 12 minutes or until edges are set but centers are still slightly soft. Cool completely on wire racks.

4. Frost cooled cookies with Cream Cheese Frosting. Sift cocoa over snowflake stencils*. (Or, sprinkle with pecans and green sprinkles, if desired.) Makes 3 1/2 dozen cookies.

*Note: We used snowflake stencils from Sweet Celebrations.

CREAM CHEESE FROSTING: In a medium bowl, with an electric mixer on medium speed, beat half of an 8-ounce package cream cheese, softened; 1/4 cup butter, softened; and 1 teaspoon vanilla until light and fluffy. Gradually beat in 2 1/2 to 3 cups powdered sugar to reach spreading consistency. Makes 1 2/3 cups.