I really like this recipe. I chose it because I really don't like molasses, and I like how this recipe uses dark corn syrup instead. Upon reading the reviews that the dough was dry and hard to work with, I added 2 extra "squirts" of the corn syrup. I chilled it for a couple hours, but let it soften on the counter for a while before rolling it- it was rock hard when it came out of the fridge! It rolled fine, wasn't too dry or too sticky, like some people mentioned. The cookies did puff up a lot in the oven, but flattened once they cooled. I used a cup of whole wheat pastry flour. My kids and I decorated these last night with a buttercream icing. My one-year old sat in his highchair, watching us, and munched on mini gingerbread boys and girls. We all had a blast with these!
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I really like this recipe. I chose it because I really don't like molasses, and I like how...