This is a construction cookie dough for houses and centerpieces. This dough is edible but I don't recommend it for making cookies for eating. Cooled cookies are hard and very spicy.
Bake at 350 for 12-15 minutes or longer depends on the size of the cookies. Larger pieces I often bake for 16-20 minutes. Sometime during baking little bubbles can form on the surface of the cookie. Using a toothpick, make a pinhole in the cookie, where the bubble appears to be forming, while still hot to deflate the bubble. You can also flatten the cookie with a wide spatula while the cookie is still hot.
I prefer using molasses in my gingerbread, but you can substitute molasses with dark corn syrup( it has a hint of molasses). They are interchangeable. You can substitute all or some of molasses in the recipe. For example : use 1 cup molasses and 1/2 +2tbsp dark corn syrup.
Molasses is usually more expensive than corn syrup.
I like using molasses because it contributes to the darker gingerbread and I also like the strong aroma of gingerbread when using molasses.
Recipe by Hanielas.com