• In a large mixing bowl, cream the butter until light and fluffy.
• Add molasses and water and beat until well combined
• In a medium bowl, whisk together the flour and additional dry ingredients
• Gradually add dry ingredients to wet ingredients until well combined and scraping down the bowl after each addition
• Divide the dough in half and wrap in plastic
• Place in refrigerator at least 2 hours up to overnight
• Preheat oven to 350 degrees F
• Line baking sheet with parchment paper or silicone mat
• Remove from refrigerator and let warm up about 10 minutes
• Roll out dough to ¼ inch thickness on a lightly floured surface
• Cut with cookie cutter and place on prepared baking sheet 2 inches apart
• Bake for 12-14 minutes or until set around the edges
• Remove and let cool slightly on baking sheet, then remove to wire rack to cool completely

Icing

• In a medium bowl, combine powdered sugar, corn syrup, clear vanilla extract (regular is fine, clear makes the icing really white) and 2 tablespoons milk.
• Whisk together, add more milk a little at a time if needed
• Fit a decorator icing bag with a small round tip and fill with icing
• Decorate as desired. Use candies, sprinkles, gum drops ect.