I am invited to a cookie exchange, and these gingerbread cookies are the cookies I’ll be bringing to the party.  This is the gingerbread dough I make every year, now my 10-year-old even mixes the dough,  because it is always consistently easy to work with.  The dough never sticks, rarely requires a dusting of flour, and the cookie cutters slide in and out of the dough perfectly.  Now, you can get out those intricately-shaped cutters. Of course, these gingerbread cookies taste great too. Here’s the recipe: Gingerbread, for 60 4×6″ cookies. 4 eggs 1.5 cups light brown sugar 2 sticks unsalted butter, softened (or use 1 stick butter, 1/2 cup…