Gingerbread Cookies

Ingredients

• 3 cups all purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 tablespoon ground ginger
• 2 teaspoons ground cinnamon
• 1 teaspoon ground cloves
• 1/2 cup unsalted butter (softened)
• 1/2 cup dark brown sugar (packed (may be substituted with light brown sugar))
• 1 large egg (room temperature)
• 1/2 cup molasses
• 2 cups powdered sugar (sifted)
• 2-4 tablespoons hot water
• 1 teaspoon corn syrup (adds sheen and elasticity to the frosting, but may be omitted)
• 1 teaspoon vanilla extract
• optional decorations: hard cinnamon candies, mini chocolate chips or M&M's, or your favorite candies or sprinkles

Instructions

1. 1

   --- For the Cookies: ---

2. 2

   In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, and cloves. Set aside. In a large bowl, cream the butter and sugar with an electric mixer until light and fluffy.

3. 3

   Add the egg and molasses, and beat until smooth.

4. 4

   Add the flour mixture to the sugar mixture and beat just until combined.

5. 5

   Scrape half of the dough onto a sheet of plastic wrap, flatten into a disk. Wrap it tightly and store in the refrigerator. Repeat with the other half of the dough. Chill for two hours or overnight.

6. 6

   Preheat the oven to 375 degrees. Line baking sheets with parchment paper. Roll the dough out on a lightly floured surface to 1/4" thickness for softer, chewier cookies, or 1/8" thickness for thinner, crispier cookies. Place cookies 1" apart on prepared baking sheet.

7. 7

   Bake 6-8 minutes, or until edges become golden brown. Cool on wire racks.

8. 8

   --- Prepare the icing: ---

9. 9

   Place the powdered sugar in a medium bowl. Add the hot water, corn syrup and vanilla extract and stir well until smooth.

10. 10

    Spread or pipe the icing using a piping bag and a fine tip, and top immediately with the candies or sprinkles of your choice. Leave the cookies out at room temperature until set.