SAJ official gingerbread tip: substitute half of the molasses called for in your recipe with **honey**. Tastes great and makes the dough MUCH easier to work.
Unfortunately, my husband is allergic to honey so I always have to use substitutes. Sometimes I use Lyle’s Golden Syrup as a sub. I kinda like that dark, slightly bitter taste of molasses, though.
I assume you’re talking about gingerbread cookies? I find them almost impossible to deal with, lol. I stick with the cake.