Instructions

For the gingerbread people: Add flour, brown sugar, cinnamon, ginger, baking soda, and salt to food processor and lock lid into place. Turn on processor and process until combined, about 10 seconds.
Stop processor and remove lid. Add melted butter, molasses, and 1 tablespoon milk and lock lid back into place. Turn on processor and process until soft and crumbly dough forms and no streaks of flour remain, about 20 seconds.
Stop processor, remove lid, and carefully remove processor blade (ask an adult for help). Use rubber spatula to scrape dough onto clean counter. Knead dough until it comes together, about 20 seconds (see photo, “Step-by-Step: How to Knead Cookie Dough,” below).
Lay sheet of plastic wrap on counter. Place dough in center of plastic and flatten dough into 8-­inch circle. Wrap dough tightly in plastic and refrigerate for at least 30 minutes or up to 24 hours. (If dough has been refrigerated for more than 1 hour, be sure to let dough sit on counter for 15 minutes before rolling out.)
Adjust oven rack to middle position and heat oven to 350 degrees. Line rimmed baking sheet with parchment paper.
Remove dough from refrigerator and discard plastic. Place dough in center of second large sheet of parchment. Place third large sheet of parchment on top of dough. Use rolling pin to roll dough into 11-­inch circle (about ¼ inch thick), rolling dough between parchment (see photo, “Step-by-Step: How to Roll Cookie Dough,” below). 
Peel off top sheet of parchment. Use cookie cutter to cut dough into gingerbread people. Use spatula to transfer shapes to parchment-­lined baking sheet, spaced about ½ inch apart.
Gather dough scraps and place them in center of large piece of parchment, and place another piece of parchment on top. Repeat rolling and cutting steps with dough scraps until you have 12 cookies. Discard remaining dough scraps.
Place baking sheet in oven. Bake until cookies are slightly puffy and just set around edges, 9 to 11 minutes.
Use oven mitts to remove baking sheet from oven and place on cooling rack (ask an adult for help). Let cookies cool on baking sheet for 10 minutes.
Use spatula to transfer cookies directly to cooling rack. Let cookies cool completely, about 30 minutes.
For the glaze and decorations: While cookies are cooling, in medium bowl, combine confectioners’ sugar, 2 tablespoons milk, softened cream cheese, and food coloring (if using). Use clean rubber spatula to stir until very smooth.
Glaze and decorate cookies following photos, “Step-by-Step: How to Glaze and Decorate Cookies,” below. Let glaze dry completely, about 30 minutes, before serving.