• Add the butter and sugar to a large bowl and beat them together for 2 to 3 minutes until creamy. Scrape the bottom and sides of the bowl down as needed. 1 cup Unsalted Butter, 2/3 cup Powdered Sugar
  1 cup Unsalted Butter, 2/3 cup Powdered Sugar
• Add the vanilla extract and mix it into the dough until combined. 1 tsp Vanilla Extract
  1 tsp Vanilla Extract
• Add the flour, cornstarch, seasonings, and salt to the dough and mix it together just until combined. Mix with your hands if needed to mix in the last bits of the flour. 1 3/4 cups All Purpose Flour, 1/4 cup Cornstarch , 1 tsp Ground Cinnamon, 1/2 tsp Salt, 1/2 tsp Ground Cardamom, 1/2 tsp Ground Ginger, 1/4 tsp Ground Nutmeg, 1/8 tsp Ground Cloves , 1/8 tsp Ground All Spice ,
  1 3/4 cups All Purpose Flour
• Separate the dough into 2 equal portions. Shape each section into a log, about 6inches long. The edges of the log can be round, or squared off.
• Wrap the dough tightly in plastic wrap, and place the logs into the fridge for 2 hours, up to overnight.
• Preheat the oven to 350 Fahrenheit. Line two baking sheets with parchment paper.
• Remove one log at a time and cut the dough into slices about 3/8 to 1/2 inch thick.
• Place the cookies onto the prepared baking sheet, at least 2 inches apart.
• Bake the cookies for 10 to 13 minutes, or until the bottoms are lightly browned, and the tops are no longer shiny.
• Remove the cookies from the oven, and let them cool on the cookie sheet for about 5 minutes, then transfer them to a cooling rack to cool completely.

For the Lemon Glaze:

• Whisk the powdered sugar, milk, vanilla, and cinnamon together in a small bowl. 1 cup Powdered Sugar, 1 TBS Whole Milk or Heavy Cream , 1 tsp Vanilla Extract, 1/4 tsp Ground Ginger
• Drizzle the icing on top, or spoon it on top of the cookies.
• Let the cookies set until the icing is set, about 2 hours.