The Bottom Less Pit

Instructions for the Cookies

Combine the flour, cinnamon, baking soda, ginger, baking powder, cloves, and salt in a medium-sized bowl and mix together. Then, set to the side.

In a large bowl, cream together the sugar and butter for 2-3 minutes on medium-low speed until thoroughly combined and creamy.

Next, add the egg, molasses, maple syrup, and vanilla extract. Mix again on low speed to combine.

Slowly add the dry ingredients to the wet ingredients. Add 1/4 of the dry ingredients at a time, mixing between on medium-low speed to incorporate. Repeat until all of the dry ingredients have been added.

Chill for one hour, then preheat the oven to 350 degrees Fahrenheit and line two large baking sheets with parchment paper.

After the allotted time, dust a coutertop or cutting board with flour. Divide the dough in two and add the first half to the prepared surface. Lightly dust the top of the dough with flour.

Then, use a rolling pin to roll out the dough until its roughly 1/3-1/2″ thick. If the dough starts to stick to the rolling pin, lightly dust with a little more flour.

Use the gingerbread cookie cutters to cut out the dough. Transfer the gingerbread cookies to the prepared baking sheet using a spatula. As you go, you can roll the scraps of dough together to form a ball, then roll out again. Repeat this process until you’ve use all of the dough.

Bake one baking sheet at a time on the center rack for 7-10 minutes. If you use small cookie cutters, bake the cookies for 7 minutes. Bake 8-9 minutes for medium and 9-10 for a large cookie cutter. To ensure no cookies are overcooked or burnt, place the same size cutouts on the same sheet.

Once the edges of the cookies are firm with a slight crisp and the middles are still slightly soft, remove from the oven. Allow to cool for at least 30 minutes before decorating, but preferably wait one to two hours.

Instructions for the Icing

Sift the powdered sugar into a medium-sized bowl.

Next, combine the vanilla extract, corn syrup and water in a small bowl. Whisk together to combine.

Slowly, add the powdered sugar and stir as you go. Use a fork to help break down the sugar.

Continue to stir until the icing forms. If it’s still too thick, add 1/2-1 tablespoon more water to the bowl.

If desired, add your food coloring and stir to combine. To decorate your cookies, transfer the icing to a piping bag or small ziplock bag with the top cut off.

Decorate your cookies as you please. After icing, don’t stack the cookies on top of each other for at least three hours. Preferably wait 6-8 hours to ensure the icing has set.