The recipe for this gingerbread dough was kindly shared with me by my Finnish neighbor Kaija. I love it so very much!!! It makes the best gingerbread cookies I ever tasted! I just had to tweak it a little tiny bit by using honey instead of corn syrup (it just adds another fantastic layer of flavor) and subtracting some baking soda so it puffs up less in the oven, especially if you use honey as it reacts with baking soda making the dough rise. The original recipe does not call for ginger, and really is complete even without it, but I add it anyway. After all, this is gingerbread :)

Gingerbread cookie dough recipe

2/3 cup [(two thirds) of (1 US cup) = 157.725491 milliliters] dark corn syrup or honey

1 + 3/4 cup sugar (white, brown, or combination of two. The more brown sugar you use, the more flavor it adds)
1 + 1/2 cup unsalted butter (250g)

6 cups AP flour
3 large eggs
1 tsp baking soda

2 tsp ground cinnamon
2 tsp ground clove
2 tsp ground ginger
Pinch of ground nutmeg