Egg-Free Gingerbread Cookies

Ingredients

• 1 stick butter , softened
• 0.75 cups white sugar
• 0.33 cups water
• 1 tablespoon dark corn syrup
• 1.5 teaspoons ground cinnamon
• 1.5 teaspoons ground cloves
• 1.5 teaspoons ground ginger
• 2.5 cups all-purpose flour
• 0.75 teaspoons baking soda

Instructions

1. 1

   Combine butter and sugar in a bowl.

2. 2

   Bring water, corn syrup, cinnamon, cloves, and ginger to a boil in a saucepan. Pour over butter and sugar and beat until blended. Gradually stir in flour and baking soda until dough is smooth.

3. 3

   Halve the dough and form into discs. Wrap discs in plastic wrap and refrigerate, 8 hours to overnight.

4. 4

   Preheat the oven to 375 degrees F (190 degrees C).

5. 5

   Let dough soften slightly. Roll it out to 1/8-inch thickness. Cut dough using gingerbread men cookie cutters. Arrange on ungreased cookie sheets.

6. 6

   Bake in the preheated oven until tops look dry, 8 to 10 minutes. Cool on wire racks.

7. 7

   Beat powdered sugar, butter, and vanilla extract together until stiff. Thin mixture out with milk. Spread frosting over cooled cookies.