I was looking for a lighter cookie to make for my office's holiday party and found this on the Cooking Light web site. These looked appealing for taste and presentation and lots of good reviews from CL subsribers.
Lightly spoon flour into dry measuring cups; level with a knife.
Combine the flour and next 7 ingredients (flour through cloves) in a bowl, and set aside.
Combine granulated sugar and butter in a large bowl; beat at medium speed of a mixer 5 minutes.
Add molasses and egg white; beat well.
Add flour mixture to sugar mixture; beat at low speed until well-blended.
Divide dough in half, and shape each half into a ball, and wrap in plastic wrap.
Chill 1 hour.
Preheat oven to 350°.
Working with 1 half of dough at a time (keep remaining half chilled until ready to use), roll the dough to a 1/8-inch thickness on a heavily floured surface; cut with a 2 1/2-inch boy or girl cookie cutter.
Place gingerbread cookies 1 inch apart on baking sheets coated with cooking spray.
Arrange currants on cookies as buttons.
Bake at 350° for 8 minutes.
Remove from pans; cool on wire racks.
Combine the powdered sugar, lemon juice, and vanilla in a small bowl.
Spoon into a decorating bag or a heavy-duty zip-top plastic bag with a tiny hole snipped in 1 corner of bag, and decorate as desired.