I used this lovely recipe to make my gingerbread hearts. I used a whole cup of sugar instead of half a cup of sugar and half a cup of molasses, simply because I did not have any molasses available.
They turned out really nicely! They were a bit crisper than I wanted them because I forgot to put on a timer and consequently left the cookies a little too long in the oven, but they were still delicious (and very popular among my friends!). Serve these with a cup of hot tea on a cold evening for the perfect, cosy ending to your day.