• Beat the softened butter together with the dark brown sugar.
• Beat in the molasses and the vanilla extract.
• Beat in the room temperature egg.
• Add in the water, baking soda, salt, ground ginger, ground cinnamon, nutmeg, and allspice.
• Slowly beat in the flour and mix until dough forms.
• Divide the dough in half and pat each into a disk shape.
• Wrap in parchment paper and chill in the refrigerator for 20 minutes.
• Preheat the oven to 350°F
• Remove the dough from the fridge and roll out the dough using a rolling pin to a ¼" thickness.
• Lightly flour a work surface and cut the dough using gingerbread cookie cutters and place on an ungreased cookie sheet or a silicone mat.
• Bake in the oven for 8-10 minutes. The edges should be lightly browned.
• Repeat with remaining dough.
• Allow the cookies to cool completely before frosting.

Gingerbread Icing

• In a medium-sized bowl, beat the powdered sugar, corn syrup, and vanilla extract together.
• Slowly add the milk until a piping consistency is reached. It should be thick but easy to work with.
• Add the icing to a piping bottle and decorate the cookies
• Store in an airtight container.