Yes, these are the best gingerbread cookies I've ever eaten as well. I needed a recipe without molasses and with all the ingredients already in my cupboard. I substituted honey for the corn syrup, and substituted allspice for the cloves. Fantastic scent filled the house as they were baking. You can stop the baking anywhere between 4-6 minutes, with 4 minutes being a light coloured softer cookie which still keeps its shape, and 6 minutes being quite a dark gingerbread shade of brown and stiffer, but still chewy. They didn't keep their shape very well, despite chilling overnight and putting in the oven still cold, but they puffed out--hope that wasn't because of the honey. Rolled the dough between two sheets of wax paper and baked on parchment paper. After a few days of refrigeration, the dough was quite hard and crumbly, but I eventually was able to roll it out as it warmed up. Was worried it had dried up, but that wasn't the case. Was just as delicious. For icing sugar, used the recipe in the video on gingerbread cookies and it was the best icing I ever used, better than Royal Icing on this website. I refrigerated the leftover icing and it heated up well with body warmth. Put the icing in sandwich baggies and squeezed out a tiny corner hole. Easy for the kids to use.
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