• Preheat the oven to 350 degrees and line two baking sheets with parchment paper. Set aside.

Gingerbread Cookies

• In a large bowl, whisk together the flour, corn starch, baking soda, salt, ground cinnamon, ground ginger, and ground nutmeg until combined. Set aside.
• In the bowl of a stand mixer using the paddle attachment, beat together the butter, brown sugar, and sugar on high speed until light and creamy (2-3 minutes). Scrape down the sides of the bowl as needed.
• Reduce the speed to medium and add in the molasses and egg. Mix for about 30 seconds. Then, reduce the speed to low and slowly start adding the flour mixture. Mix just until combined and remove the bowl from the stand and use a rubber spatula to carefully fold in any loose dry ingredients.
• On a lightly floured surface, divide the gingerbread dough in half and gently roll half of the dough together into a ball shape. Roll that dough out with a rolling pin until ¼ inch thick. Use a gingerbread cookie cutter to cut out the dough. Re-roll dough scraps until all the dough is shaped. Repeat with the other half of dough.
• Place the gingerbread cookie dough cutouts onto the prepared baking sheets and bake for 7-10 minutes. Allow the cookies to cool on the baking sheet for 10 minutes before transferring them over to a wire rack to finish cooling. 

Simple Vanilla Icing

• In a medium-sized bowl, mix together the powdered sugar, milk, corn syrup, and vanilla extract with a fork. If the frosting is too thick, add more milk, about a teaspoon at a time (I need to add 3 teaspoons of extra milk). The frosting consistency should drizzle off the fork and back into the bowl, holding its shape for several seconds.
• Transfer the icing into a piping bag or a ziploc bag. Cut a small piece of the corner off and begin piping onto the cookies. Allow the frosting to harden on the cookies for at least 10 minutes before serving.
• Keep any leftover cookies in an airtight container at room temperature for up to 7 days.