Icing

1. Mix well by hand or with a mixer, make sure the consistency is not too thin nor too thick, you can adjust the consistency by adding more milk to soften or more sugar for thickness.
2. With a spoon place the mix in a decorating bag, with scissors cut a small hole at the bottom of the bag, and have fun decorating.
3. Keep decorated cookies flat for 2-3 hours or until icing is completely hardened.

Gingerbread

1. Mix wet ingredients together (butter, brown sugar, molasses, honey, egg, and vanilla).
2. Mix dry ingredients together (flour, ginger powder, baking soda, nutmeg, cinnamon, salt, and ground cloves).
3. Add wet mix to dry mix and integrate everything together to form a dough.
4. Place the mix in the fridge for up to 1 hour.
5. Roll the dough into a big flat sheet (if it’s a little hard to work with once out of the fridge, let sit for a few minutes), I recommend using wrapping paper on top and bottom so it’s easier to roll.
6. Once rolled just simply use the variety of cutters available, then place them on a previously greased pan or on top of parchment paper to the pan.
7. Continue the process until all dough is used.
8. Bake at 350 degrees for 12-15 minutes
9. Once baked, let the cookies cool off before decorating.