Here is one very good recipe for 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.
Molded Gingerbread Cookies with Clear Sugar Glaze
- Ingredients for the flour mixture:
- 3 1/2 cups plus 4 tablespoons unbleached flour (if you using only molasses)
- 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
- 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 all wet ingredients together.
Direction for the gingerbread cookies: Combine the flour, sugar, spices 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.
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.
*If dough is too sticky, knead in small small amounts of flour until it is not sticky to the touch. ** You may use 1 cup molasses and no dark corn syrup if you prefer. You will need to add 4 Tablespoons of Flour since the molasses is very sticky. *** Let cookies cool completely before storing in airtight containers. My preference is rectangular cookie tins.