@Julia M. Usher posted:
No, I don't advise rolling my recipe with any amount of powdered sugar; it causes the surface to crack, brown unevenly, and look weird. Just use the flour gradually; just enough so there is no sticking and the cookies will be great.
When i use to roll out dough with flour/powdered sugar it worked great to keep the dough from drying out. Now I do it between parchment paper and plastic wrap and with your gingerbread recipe I use almost no flour. Only when the cutter has lots of small details.