Molded Gingerbread Cookies with Clear Sugar Glaze



I love Springerle cookies, they are so beautiful and delicious, white or painted  they are perfect for holidays. But I like to try this year something different using Springerle molds.

Here is one very good recipe of Molded Gingerbread Cookies with Clear Sugar Glaze from House on the Hill.
They can be printed with Springerle molds. Be sure to choose a deeply and boldly carved design, one without really fine details.You’ll make the non springerle lovers very happy!
You can easily adjust the spices. For instance, if you are not a fan of cloves, leave them out. Crazy about ginger? Then add an extra ½ to 1 teaspoon.
If you use all molasses (instead of molasses and dark corn syrup) add the extra flour as the all molasses version is stickier.

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Ingredients for the flour mixture:
  •  3 cups plus 4 tablespoons unbleached flour
  •  3/4 teaspoon baking soda
  •  1/2 cup sugar
  •  1 1/2 teaspoons cinnamon
  •  1/2 teaspoon ground cloves
  •  2 teaspoons ground ginger
  •  1/2 teaspoon nutmeg
  •  1/2 teaspoon salt

Ingredients for the liquid mixture:
  •  1/2 cup vegetable oil
  •  1/2 cup molasses (you may use 1 cup molasses and no dark corn syrup if you prefer)
  •  1/2 cup dark corn syrup
  •  2 tablespoons water

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Ingredients for the clear sugar glaze:
  • 2 1/2 cups powered sugar
  • 2 tablespoon water
  • 1 tablespoon butter, softened
  • 1 tablespoon light corn syrup
  • 1/2 teaspoon vanilla if desired
  • food coloring if desired 
Direction for the clear sugar glaze:
Combine sugar, water, butter corn syrup and vanilla in a small bowl and mix until powered sugar is moistened. Beat at medium speed until smooth, adding additional water if necessary. Tint with food color.

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Direction for the gingerbread cookies:
Combine the flour mixture and the liquid mixture together either by hand or in a heavy standard mixer using the flat blade (not the whisk). Mix until the dough holds together, adding 1 or 2 tablespoons of water only if necessary to bind the dough. Knead the dough into a solid mass and place into a tightly sealed zipper bag. Let the dough rest for 1 hour or refrigerate overnight.
On a lightly floured surface, roll the dough with a plain rolling pin about ½ to 5/8 inch thick, depending on the depth of your cookie mold. Using a pastry brush, flour the surface of your cookie mold. Press firmly onto the flat surface of the dough and then lift the mold straight up. Re-flour the mold for every pressing.

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Cut and place the cookies on a parchment lined cookie sheet. Let cookies dry for 8 — 12 hours.
Bake at 300 degrees for 12 minutes. Large cookies will need 14-15 minutes.
If desired, glaze the gingerbread cookies as soon as they come out of the oven and before you remove them to a cooling rack.
If needed, soften cookies with slices of apple on firm bread (rye) for a day or two. Keeps well.

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13 comments:

Maggie said...
December 13, 2011 at 3:33 PM  

Absolutely positively beautiful! They are almost too beautiful to eat! Almost. :-)

Margaret Murphy Tripp said...
December 13, 2011 at 3:55 PM  

Absolutely gorgeous cookies! Just about the prettiest ones I've ever seen AND they look delicious!

healthyfoodietravels said...
December 13, 2011 at 4:41 PM  

Wow, what a brilliant ides! I always filed Springerle away for just that kind of dough, but these are gorgeous. I also love your lace tea set ;)

sliceofmylyfe said...
December 14, 2011 at 1:30 AM  

They look like art work. how can you have the heart to eat them? So pretty

Ann said...
December 14, 2011 at 2:20 AM  

As always - stunning! The cookies are beautiful, but I particularly like the clear sugar glaze! I like the occasional surprising element in food!

Sue/the view from great island said...
December 14, 2011 at 3:52 PM  

These are just enchanting, I have to try this dough. I have tried molding shortbread before and the cookies didn't hold the design when baked. These are amazing.

Magic of Spice said...
December 14, 2011 at 4:44 PM  

These are just stunning! I don't know if I would rather eat them or hang them up to be viewed...beautiful!

Grubarazzi said...
December 14, 2011 at 8:03 PM  

How beautiful! Your cookies and your photos are stunning as usual :)

Cake said...
December 14, 2011 at 11:31 PM  

Amazing! Another beautiful cookie!

Rachel @ My Naturally Frugal Family said...
December 15, 2011 at 9:14 AM  

Oh how gorgeous these are. And I LOVE the tea set, where on earth did you get it? Just a great visual addition to your beautiful photographs.

Janet@FromCupcakesToCaviar said...
December 15, 2011 at 4:43 PM  

Beautiful cookies and beautiful photos! These sound delicious.

K&V said...
June 20, 2012 at 9:27 AM  

Hey :) Can you tell me where i could find cookie moldes like these? Thanx :)

Kaileigh Phillips said...
May 16, 2014 at 8:50 AM  

You can get the molds from wwwhouseonthehill.com

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