Not spicy gingerbread for those looking for a milder flavor. This recipe is no less flavorful, just more gentle on ginger.

26 Tbsp butter

2 cups brown sugar

1/3 cup light syrup

2.5 Tbsp molasses

6 cups AP flour

1 tsp ginger

2 tsp cinnamon

1 Tbsp baking soda

375 for 7 minutes (crisp cookies) then 4 minutes returned to oven

5 minutes (soft cookies)

Note: if you don’t have molasses, just increase your amount of syrup. However, I think it’s the key to the most delicious cookies.

Combine dry ingredients in a large bowl

Melt butter, syrup and sugar in a pot.

When melted together, add to dry ingredients and mix.

Turn onto counter and knead together (doesn’t take long to combine together)

Separate into workable sizes of dough and set aside and cover with plastic in a bowl.

Dough will be greasy. Roll out into no larger than 1/4 inch thickness. Stamp out with cookie cutters

Combine excess dough and roll out again.

Bake to desired softness. For soft cookies 4-5 minutes. For crisp cookies, 7 minutes and then remove from the oven and restamp cookies or trim edges of making gingerbread house. Return to oven for four more minutes. If adding candy for glass windows add at this time for the candy to melt in the oven.