Every Christmas gingerbread cookie is at the top of my baking list.  The kids love to make and eat them.  My daughter and I spent a whole Sunday morning decorating them.  We had so much fun!

Makes about 24, depending on size of cookies
Total time = 90 minutes

For the cookies

• 2+1/4 cake and pastry flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• pinch of nutmeg
• 1/2 cup unsalted butter, at room temperature
• 1/2 cup brown sugar
• 1/3 cup fancy molasses
• 1 egg

1. Preheat oven to 350°F
2. Sift together flour, baking soda, salt and the 4 spices, set aside
3. Using and electric mixer with the paddle attachment, beat butter and sugar until fluffy
4. Add egg and molasses, mix until blended
5. Add flour mixture in 2-3 portions, mix until dough starting to form
6. Transfer dough to a floured surface, press together to form a ball
7. Wrap with plastic wrap and put in fridge for about 1 hour for easy handling
8. On a floured surface, roll dough into about 1/8″ thickness, cut with cookie cutters. 
9. Gather dough scraps together, roll out and cut into shapes again
10. Place cookies on cookie sheets lined with parchment paper
11. Bake for about 8 minutes
12. Cool on cookie sheets for about 10 minutes them completely on rack
13. Decorate with icing and candies when completely cooled

For the icing

• 2 cups icing sugar
• 4 tablespoons milk
• 4 teaspoons corn syrup
• 1 teaspoon vanilla extract
• 1 to 2 teaspoons water
• food coloring for icing

1. Sift icing sugar
2. Add milk, corn syrup and vanilla
3. Add water, a few drops at a time to get the desired consistency
4. Add food coloring
5. Mix until smooth

Use a thicker icing to outline the borders, let dry, then use a thinner icing for the middle.  The icing is almost transparent, so you will need to add white food coloring to make it white.