If you want to try something different from the standard sugar cookie, or don't want to do gingerbread, try chocolate sugar cookies instead. I found this recipe at smittenkitchen.com and she calls them "Brownie Roll-Out Cookies" because if you roll them a little thicker and bake just until set, they taste like cookie brownies. The dough was very easy to work with. If you are in a rush, you can skip the dough chilling step. Just be sure to flour your work surface and rolling pin so the dough doesn't stick.
Brownie Roll-Out Cookies*
3 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup lightly salted butter, softened
1 1/2 cups sugar
2 large eggs
1 teaspoon vanilla extract
2/3 cup unsweetened cocoa
Preheat oven at 350 degrees. Whisk dry flour, salt and baking powder in bowl and set aside. Mix butter, sugar, eggs, vanilla and cocoa in mixer. Gradually add flour mixture, and mix until smooth. Wrap in plastic and chill for at least one hour.
Roll out cookie dough on floured counter. Cut into desired shapes, brushing extra deposits of flour off the top. Bake on a parchment-lined baking sheet for 8 to 11 minutes (the former for 1/8-inch thick cookies, the latter for 1/4-inch cookies) until the edges are firm and the centers are slightly soft and puffed.
Transfer to a wire rack to cool. Eat as is, or decorate as desired.
I actually used the boy and girl cookies I made for a lesson on Samson in my seminary class. The kids made hair for Samson using peanut butter play dough, and then they used their cookies to act out the story. Very fun.