Make the dough for the cookies the day before and keep them, wrapped, in the fridge until you’re ready to roll them and decorate them. (You’ll want to freeze the chocolate icebox cookies overnight.)
You can make extra almond icing to decorate the gingerbread cookies, or make a big batch of royal icing and tint it different colors. Frosting dries out quickly, so you’ll want to keep the surface covered with plastic wrap while you’re not using it. Learn how to flow royal icing for a super-smooth, glossy surface in our video.