Ginger Sugar Cookies with Fresh 1 Orange Icing (Edit recipe)

Ginger powdered sugar cookie dough

1. In a medium bowl, cream sugar, butter and corn syrup until light and fluffy.
2. Mix ground ginger and salt in beaten egg bowl.
3. Add egg mixture to butter and slowly add flour until the batter in blended.
4. Divide the dough into 2 balls and place in zip lock bags. Use rolling pin to flatten the dough slightly and place in refrigerator for 1 hour.

Roll out the cookie dough and bake

1. Preheat oven to 350u2109
2. There is no need to grease the cookie sheets, but I recommend using parchment paper for ease of clean up.
3. On either a lightly floured surface or between 1 piece of parchment paper and 1 piece of plastic wrap (recommended) roll dough out with rolling pin to about u215b thickness, the thinner the dough, the crisper the cookie will be.
4. Cut shapes out of cookie dough, cut the shapes closely together, this dough tends to dry out and scraps can only be rerolled once.
5. Place cookie dough shapes on parchment paper lined sheet (if using) and bake for 8- 12 minutes. Remove from oven and let cool completely before decorating.