• Preheat your oven to 350 degrees.
• Line baking stone with parchment paper and then set aside.
• In a medium bowl, combine 3 3/4 cup flour, 3/4 tsp baking soda, 1 Tbsp ginger, 1 Tbsp cinnamon, 1/2 tsp cloves, 1/4 tsp nutmeg and 1/2 tsp salt, then stir well and set aside.
• In the bowl of a KitchenAid mixer with the paddle attachment, cream together 3/4 cup butter and 10 Tbsp sugar.
• When the mixture is ready, it will change color becoming darker.
• Add 1 egg and 1 1/2 tsp vanilla to the creamed butter and sugar, then mix to combine.
• Add 1/2 cup molasses and mix until fully combined.
• Add half of the dry ingredients and mix until just combined.
• Add the rest of the dry ingredients and then combine.
• Remove half the dough onto a slightly floured surface, then use a rolling pin and roll out dough until 1/4 inch thick.
• Using cookie cutters, cut out shapes in the gingerbread cookies and then lay cutouts onto the parchment paper lined baking stones.

Bake the Soft Gingerbread Cookies

• Bake for 12-14 minutes making sure to not overbake or they will not be soft.
• Remove baking stones from the oven and then let rest for 5-minutes.
• Transfer cooled cookies onto a cooling rack and then let Soft Gingerbread Cookies cool completely.

Gingerbread Icing Directions

• Combine the 1 1/2 cups powdered sugar, 2 Tbsp milk, 1 Tbsp corn syrup, and 1/2 tsp vanilla extract in a medium bowl.
• Using a hand mixer, mix the ingredients until completely combined.
• When the Soft Gingerbread Cookies are completely cooled, ice the cookies and decorate as desired.