Cream the butter and sugar.

Mix in the molasses.

Mix in spices and baking soda.

Mix in flour in small amounts and slowly until mixed in.

Dump out on counter, form into 2-3 portions and flatten into square shapes, maybe an inch thick.

Wrap tightly (I wrapped in wax paper and placed inside a ziploc bag) and chill for 1-2 hours and up to a week in the refrigerator.

Preheat oven to 350F.

Roll out dough evenly to about 1/8-1/4" thick.

Using a cookie cutter, cut out cookies, and place on cookie sheets.

Cook for 12-15 minutes depending on size and thickness of cookies.

Place sifted sugar in mixing bowl.

Whisk corn syrup and 1 T. milk together.

Add syrup/milk mixture and slowly turn on mixer.

Add additional milk 1/2-1 T. at a time until desired consistency of icing--should drizzle and retain shape if you are using for outlining or drawing lines/dots. If you are using for flooding icing, add milk until it doesn't retain shape when drizzled, but not super runny.

Place icing in a pastry bag or ziploc bag and decorate!