Gingerbread Cookies

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 add the additional dry ingredients.

Gradually add dry ingredients to wet ingredients until well combined, scraping the sides.

Divide dough in half and wrap in plastic wrap.

Chill in the fridge for at least 2 hours or overnight.

Preheat the oven to 350°F when ready to bake.

Line the baking sheet with parchment paper or a silicone mat.

Remove from refrigerator and let warm up about 10 minutes.

Roll out dough to 1/4 inch thickness on a lightly floured surface.

Cut with cookie cutter and place on prepared baking sheet about 2 inches apart.

Bake for 12-14 minutes or until set around the edges.

Remove and let cool slightly on a baking sheet, then remove to a wire rack to cool completely.

Prepare icing, in a medium bowl combine the powdered sugar, corn syrup, clear vanilla extract (this makes icing very white, if regular is used it will have a brown tint), and 2 tbsp of milk.

Whisk together an 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.