1 1/4 cups sugar
3 tablespoons molasses
1 teaspoon vanilla
3 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon baking soda
1/4 teaspoon salt
2 1/2 cups powdered sugar
2 tablespoons water
1 tablespoon light corn syrup
1/2 teaspoon vanilla
Assorted candies, as desired
Combine sugar and 1 cup butter in bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg, molasses and 1 teaspoon vanilla; continue beating until well mixed. Add all remaining cookie ingredients; beat at low speed until well mixed.
Divide dough into thirds. Shape each third into ball; flatten to 1/2-inch thickness. Wrap in plastic food wrap. Refrigerate 1-2 hours or until firm.
Heat oven to 375°F.
Roll out dough on lightly floured surface, one-third at a time (keeping remaining dough refrigerated), to 1/8-inch thickness. Cut with 4-inch cookie cutter. Place cookies 1 inch apart onto ungreased cookie sheets. Bake 6-9 minutes or until set. Let stand 1 minute on cookie sheets; remove to cooling rack. Cool completely.
Combine powdered sugar, water, 1 tablespoon butter, corn syrup and 1/2 teaspoon vanilla in bowl; beat at low speed until powdered sugar is moistened. Beat at medium speed until smooth, adding additional water if necessary, to desired spreading consistency.
Decorate cooled cookies as desired. Let stand 6 hours or overnight until glaze is hardened.
- Dough may be stored covered in refrigerator for up to 3 days.
- If dough is too firm for rolling, let stand at room temperature until just soft enough to roll.
- If you use a 2 1/2-3-inch cookie cutter, this recipe will yield 3 1/2 dozen cookies.
- Store cookies in a loosely covered container at room temperature up to 1 week or freeze up to 2 months in an airtight container.