These Gingerbread Cookies are a little bit soft and sweet and perfectly spiced. They are a family favorite and the ultimate Christmas treat!
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
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.