Easy Gingerbread Cookie

• Vegetarian

• Produce

  • 1/2 tsp Ginger, ground

• Condiments

  • 1 tbsp Corn syrup
  • 1/3 cup Molasses

• Baking & Spices

  • 1/8 tsp Baking soda
  • 1/2 cup Brown sugar
  • 1/2 tsp Cinnamon
  • 1/2 tsp Cloves, ground
  • 2 cup Confectioner sugar
  • 2 1/2 cup Flour

• Dairy

  • 1 cup Butter
  • 2 tbsp Milk

Found on mywifecancook.com

Directions

• Cream the butter and sugar.
• Mix in the molasses.
• Mix in spices and baking soda.
• Mix in flour in small amounts and slowly until mixed in.
• Dump out on counter, form into 2-3 portions and flatten into square shapes, maybe an inch thick.
• Wrap tightly (I wrapped in wax paper and placed inside a ziploc bag) and chill for 1-2 hours and up to a week in the refrigerator.
• Preheat oven to 350F.
• Roll out dough evenly to about 1/8-1/4 thick.
• Using a cookie cutter, cut out cookies, and place on cookie sheets.
• Cook for 12-15 minutes depending on size and thickness of cookies.
• Place sifted sugar in mixing bowl.
• Whisk corn syrup and 1 T. milk together.
• Add syrup/milk mixture and slowly turn on mixer.
• Add additional milk 1/2-1 T. at a time until desired consistency of icing--should drizzle and retain shape if you are using for outlining or drawing lines/dots. If you are using for flooding icing, add milk until it doesnt retain shape when drizzled, but not super runny.
• Place icing in a pastry bag or ziploc bag and decorate!