Stamped Gingerbread Glaze Cookies

1 Stir together dry ingredients and spices.2. In a stand mixer with the paddle attachment, beat butter and sugar until creamy and smooth.3. Scrape sides and add the egg. Mix until incorporated.4. Add molasses and corn syrup and mix on medium until incorporated and scrap sides clean.5. Add in flour and mix on low until ingredients are well incorporated and dough pulls away from the side of the bowl. 6. Remove dough, and roll onto a piece parchment or lightly floured wax paper. Place another sheet on top and roll out to 1/8" thickness. Place in the fridge overnight to chill (this will be necessary to help the cookies keep their stamp form!).7. Preheat oven to 350° and line baking sheets with parchment paper. 8. Remove the paper from the top of your dough. Lightly flour the surface and use your stamps or a patterned rolling pin to cut the cookies. Use a paring knife or glass to cut clean edges around the cookies. 9. Bake 9-11 minutes for soft cookies or 15 or longer for crispy (check and watch for a firm center and dark edges).  *This will vary depending on the thickness of your cookies.10. To make the glaze, mix your powdered sugar and water. The glaze needs to be thin so the stamp design shows through. Apply thin glaze with a brush and allow it to drip off the edges. 11. Allow the cookies to cool for 3-5 minutes before brushing with glaze. Allow to set and fully cool before serving.