Ingredients
- ¼ t light corn syrup
- 1 T orange juice (add 1T more to thin out if necessary)
- 1 c powdered sugar
- 3 T orange zest (or 1 freshly zested orange)
Directions
In a medium bowl add all of the ingredients and whisk together to combine. If too thick in consistency, add a touch more orange juice or water to thin out.
Use a pastry bag fitted with a star tip to pipe the frosting between 2 of the gingerbread cookies. Press the 2 cookies halves gently together.