Gingerbread experience

I bought a new cookbook that I adore, called "Tartine". Wonderful is the least I can say about it. I tried four recipes already and they all turned out good. I rarely experience this with cookbooks. I had this same impression with Jacques Torres cookbook "Dessert Circus". I can't say more than the author name! just mentioning the name tells it all!!
So, the book had these wonderful looking soft gingerbread cookies. When I looked at the picture I couldn't resist but try them. I never tried gingerbread cookies before, I had absolutely no idea what they taste like, plus I have a small issue with the smell of ginger, a bit too strong for me. Yet, I needed to give this recipe a try, and boy did they taste incredible! soft, just the right amount of spices and that glaze on top, yum!
I did made small, tiny small changes in the recipe (so me). It called for ground cloves, which I didn't have on hand, so I used some ground allspice. The recipe also called for ground pepper and I didn't add that, I was somehow scared of the result. I never used black pepper in any of my desserts.
This cookie is definitely a keeper. I don't know why, but I always felt that anything involving ginger was somehow healthy! these cookies are definitely not, but very tasty and worth a try.

Soft Gingerbread Cookies (From cookbook "Tartine")
3 3/4 cups all purpose flour
1 Tbsp cocoa powder
4 tsp ground ginger
1/2 tsp ground allspice
2 tsp cinnamon
1/2 tsp baking soda
1/4 tsp table salt
1 cup (2 sticks) soft unsalted butter
3/4 granulated sugar
1 large egg
1/2 cup dark molasses
2 Tbsp light corn syrup.

Glaze
1 cup Powdered sugar
2 Tbsp water

Preparation

1- Stir together the flour, cocoa powder, ginger, allspice, cinnamon, baking soda and salt in a mixing bowl. Set aside.

2- Using a stand mixer fitted with the paddle attachment, beat the soft butter and the sugar until light and fluffy. Add the egg and beat until well combined. Add the molasses and corn syrup and ,ix until well incorporated.

3- Add the dry ingredient and beat on low speed until a dough forms. Wrap in plastic wrap and keep in the fridge overnight (surprise, surprise!!)

4- Preheat the oven to 350 f. Line a baking sheet with parchment paper and set aside.

5- Unwrap the dough and place on a floured surface. Roll it out to about 1/3 inch thickness. You can leave the dough as it is or use a patterned rolling pin (like I did) so you get the nice patterns on the cookie. Place the dough as it is on the baking sheet and cook until golden brown on the edges. Let cool while you make the glaze.

6- Mix the sugar and water until smooth.

7- Cut the cookies into rectangles or squares. Using a brush, apply a thin layer of glaze and let dry. These cookies will keep in an airtight container for up to two weeks.