• Preheat oven to 350 degrees F and line a half sheet pan (13x18 inches) with parchment paper. Lightly grease parchment paper and up the sides of the pan with cookie spray or cooking oil.
• In the bowl of a stand mixer with paddle attachment or in a large bowl with a hand mixer, beat together butter and shortening until smooth. Add both sugars and beat until light and fluffy, 2-3 minutes.
• Mix in molasses, corn syrup, egg, and vanilla until combined.
• In a separate large bowl, whisk together flour, baking soda, baking powder, ginger, cinnamon, nutmeg, cloves, and salt.
• Add dry ingredients to wet ingredients and mix on low until dough is soft, thick, spreadable.
• Transfer dough to prepared baking sheet. I recommend dropping the dough in several large scoops placed around the pan rather than piling it all in the center. This will make it easier to spread.
• Using an oiled offset spatula or wet hands, spread dough into a ¼" thick layer, going to the edges of pan. Keep thickness as even as possible.
• Bake 10-12 minutes, until edges of cookie are just set and the center springs back softly. Take care not to over-bake as Little Debbie cookies are soft and chewy and not crispy.
• Let cookie cool completely in pan.
• Once cooled, lift cookie out of pan and onto a large cutting board. Using a gingerbread man cookie cutter, cut cookies out. You'll have some cookie scraps leftover. Save to eat!
• Using a small offset spatula, frost cookies with vanilla icing. Sprinkle red and green sanding sugar over them.

Vanilla Icing

• Add confectioners' sugar, 1 tablespoon milk, corn syrup, vanilla, and pinch of salt to a medium bowl and whisk until smooth.
• If needed, add additional ½ tablespoon of milk a little at a time to get desired consistency.