• In a large bowl or an electric mixer or a large bowl using a hand mixer, beat the 10 tablespoons unsalted butter or vegan baking stick until smooth and creamy. Add the ¾ cup light brown sugar and ⅔ cup unsulphured molasses and beat until creamy again.
• In a small bowl, using a spoon, mix the 2 rounded tablespoons cornstarch and 3 tablespoons water together until it is thin and watery. It will be thick and tacky at first.
• Add the cornstarch water mixture and 1 teaspoon pure vanilla extract to the wet ingredients and beat on high for 2 minutes.
• In a separate large bowl, whisk together the 3.5 cups gluten free flour, 1 teaspoon baking soda, ½ teaspoon kosher salt, 1 tablespoon ground ginger and 1 tablespoon plus ½ teaspoon ground cinnamon.
• On low speed, slowly add the dry ingredients into the wet and beat until just combined. The dough will be thick and a bit sticky.
• Make two discs with the dough, wrap each one in plastic wrap and chill them for a minimum of 3 hours.

  I actually froze one of the disks and made the second batch about a week later. If you’re going to freeze one batch, wrap in plastic wrap and then put in a zip top bag. Also it’s a good idea to write the date on the bag of when you made the dough.
• Once the dough is done chilling, preheat your oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
• Unwrap one of the discs and lightly flour a clean work surface with gluten free flour, as well as your rolling pin and hands. If the dough feels hard and seems to be cracking, I like to work it in sections. Break a piece off and work it in your hands until it is soft. Once it is soft, roll it out till it is ¼ inch thick.

  Press the cookie cutters into the dough. Repeat this with the rest of the dough.

  There should be 12 cookies made out of the first disc.
• Place the cookies about an inch apart on the baking sheet and bake for 9 minutes.
• Take them out of the oven and allow them to cool on the baking sheet for about 5 min or so before removing them. Once they have cooled completely, you can decorate them with icing.

  Repeat with the other dough disc.

For the Icing

• In a medium bowl, whisk together the 1.5 cups confectioners sugar, the ½ teaspoon pure vanilla extract, the 1 teaspoon light corn syrup, the 2 tablespoons room temperature water and the 1 pinch of kosher salt until combined and smooth.
• Once the icing is made, spoon it into a zip top bag. Make a very tiny snip at the bottom corner of the bag to squeeze the icing out. Decorate your cookies as desired. The icing does take almost a full 24 hours to set so don't stack the cookies on top of one another until they have hardened completely. Enjoy!