Twinkling ginger stars

1. Combine sugar and butter in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy (1 to 2 minutes). Add egg, corny syrup and vanilla; continue beating until well mixed (1 to 2 minutes). Reduce speed to low; add all remaining ingredients except powdered sugar. Beat until well mixed. (1 to 2 minutes).
Divide dough into thirds. Shape each third into round ball; flatten to 1/2 inch thickness. Wrap plastic food wrap. Refrigerate until firm (1 to 2 hours) or up to 3 days.
Heat oven to 375. Roll out dough on lightly floured surface, one-third at a time( keeping remaining dough refrigerated), to 1/8 inch thickness. Cut with 3 to 4 inch star cookie cutter. Place 1 inch apart onto ungreased cookie sheets. Bake for 5 to 7 minutes or until set. Let stand 1 minute; remove from cookie sheets. Cool completely. Sift powdered sugar over cookies.