Icing or not, these cookies can easily add some low-lift, high-stakes fun to your holiday celebrations.
Sift the all-purpose flour, baking soda, salt, ginger, cinnamon, and clove in a medium bowl. Then, in a separate large bowl, cream the butter and dark brown sugar until fluffy. Add in the golden syrup, egg, and vanilla and whisk to combine. Next, add the dry ingredients into the bowl with the wet ingredients, folding with a flexible spatula until no streaks of flour remain and a smooth dough forms.
When you’re ready to bake, heat the oven to 375°F/180°C . Working with one batch of dough at a time, unwrap and place it in between sheets of parchment paper the size of a half sheet pan. Then, using a rolling pin, roll out the gingerbread dough in between the sheets of parchment paper into a rectangle ⅛ inch thick. Place it on the half sheet pan and remove the top layer of parchment paper.
Using 3-inch ring cutters, punch out circles in the dough, leaving at least a ½-inch gap between each circle. Remove the excess dough so you’re left with just the circles of dough. As much as possible, don’t move the circles left behind; we want them to retain their perfect circular shape. Bake the dough circles for 3 minutes, then remove them from the oven—they should still be really soft.
Remove the cookies from the oven and cool on the sheet pan for 5 minutes before removing them to a wire rack to cool completely, another 5 to 10 minutes. Repeat with the other batch of dough. While the cookies are cooling, make the icing. Whisk together the confectioners’ sugar, milk, and corn syrup, until the mixture is about the consistency of buttercream, adding more milk if the icing is too thick. Transfer the icing into a small piping bag. Pipe any pattern you fancy onto the gingerbread cookies,–themed or otherwise. The cookies are best eaten immediately, but they can keep for up to 3 days in an airtight container at room temperature. will crisp them right back up.
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