Entirely Elizabeth

2 In a medium sized bowl, whisk together the all-purpose flour, baking soda, salt, ground ginger, ground cinnamon, ground allspice, and ground cloves. Set aside. 
0 Cream together the unsalted butter, light brown sugar, and granulated sugar until light and fluffy, about 3 to 4 minutes. 
1 Add the molasses, egg, vanilla extract, and combine, about 1 to 2 minutes. 
4 Add the dry ingredients from step 1 and combine until all of the flour has absorbed, about 1 to 2 minutes.
3 Form the gingerbread cookie dough into a 2 inch thick disk, wrap in plastic wrap, and refrigerate for 3 to 4 hours or overnight.
7 Preheat oven to [wprm-temperature value="350" unit="F"]. Line two baking sheets with parchment paper and set aside. 
5 On a lightly floured work surface roll out the dough between ¼ inch and ½ inch thick. ELIZABETH'S NOTE: If the dough is hard to roll out, cracking, or tearing, wait 5 minutes for it to warm up a bit and try again.
6 Using a lightly floured cookie cutter, cut gingerbread men and transfer to baking sheet. Keep the cookies 1 to 2 inches apart.
8 Bake for 9 to 12 minutes - 9 minutes for 2 inch cookies, 10 minutes for 3 inch cookies, 11 minutes for 4 inch cookies, and 12 minutes for 5 inch cookies. ELIZABETH'S NOTE: These baking guidelines are for dough rolled to ¼ inch to ½ inch thickness.
9 Remove gingerbread cookies from the oven and allow them to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely. 
12 Form cookie dough scraps into a flat disk, wrap with plastic wrap, and freeze for 15 minutes. Re-roll the cookie dough, cut out gingerbread men, transfer to a baking sheet, bake and cool (as directed above). Continue this process until all the cookie dough is gone.
10 In a medium sized bowl, whisk together the powdered sugar and warm water until smooth. Slowly add the corn syrup and continue to whisk until it is fully incorporated. This is the consistency I used to pipe what is seen in the photos.ELIZABETH'S NOTE: For a thinner consistency add warm water 1 teaspoon at a time. Add powdered sugar 1 tablespoon at a time for a thicker consistency.
13 Place half of the white icing in a piping bag with a small round tip. Divide the remaining icing equally between two small bowls. 
16 In the first bowl, add 1 drop of red gel food coloring and combine. Place the icing in a piping bag with a small round tip. 
17 In the second bowl, add 1 drop of green gel food coloring and combine. Place the icing in a piping bag with a small round tip.
18 Ice the gingerbread men like mine, or as desired. ELIZABETH'S NOTE: Use a toothpick to work out air bubbles or bumps in the icing. 
19 Allow the icing to harden before storing and serving.