1. In a large mixing bowl, cream the butter until light and fluffy.
2. Add molasses and water and beat until well combined.
3. In a medium bowl, whisk together the flour and additional dry ingredients.
4. Gradually add dry ingredients to wet ingredients until well combined and scraping down the bowl after each addition.
5. Divide the dough in half and wrap in plastic. Place in refrigerator at least 2 hours up to overnight.
6. When ready to bake, remove the dough from the refrigerator and let warm up about 10 minutes.
7. Preheat oven to 350° F.
8. Line baking sheet with parchment paper or silicone mat.
9. Roll out dough to ¼ inch thickness on a lightly floured surface.
10. Cut with cookie cutter and place on prepared baking sheet 2 inches apart.
11. Bake for 12-14 minutes or until set around the edges.
12. Remove and let cool slightly on baking sheet, then remove to wire rack to cool completely.

FOR THE ICING:

1. In a medium bowl, combine the powdered sugar, corn syrup, clear vanilla extract (regular is fine, clear makes the icing really white) and 2 tablespoons milk.
2. Whisk together, adding more milk a little at a time if needed.
3. Fit a decorator icing bag with a small round tip and fill with icing.
4. Decorate as desired.