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Soft and Spicy Gingerbread to Use with Springerle Molds

Posted by Heather Wright on

This recipe yields a soft gingerbread cookie with a wonderful depth of flavor. For a frosty look, you can top them with the optional glaze. The cookie dough is very easy to work with and scraps can be re-rolled. Store finished cookies in an airtight container for up to 2 weeks.

Yield: 2-4 dozen cookies, depending on your mold size


  • 1 c unsalted butter, room temperature
  • 3/4 c plus 2 T sugar
  • 1 egg
  • 1/2 c dark molasses
  • 1 T honey
  • 2 T agave syrup
  • 3¾ c flour
  • 1 T plus 1 t cocoa powder
  • 4 t ground ginger
  • 1½ t allspice
  • 3½ t ground cinnamon
  • 1 t salt
  • 1½ t finely ground black pepper
  • ½ t baking powder
  • Confectioners' sugar, vanilla extract for optional glaze; see below
  1. Cream butter until light and fluffy.
  2. Add sugar and continue mixing until pale and creamy.
  3. Add egg and mix until incorporated.
  4. Stir in molasses, honey and agave syrup. Scrape down sides of bowl and mix until well combined.
  5. In another large bowl, stir together flour, cocoa powder, chili powder, ginger, allspice, cinnamon, salt, pepper and baking powder. Working in batches, sprinkle flour mixture into butter mixture, stirring gently until a firm dough forms and starts to pull away from sides of bowl.
  6. Use your hands to press the last bits of dry ingredients into a ball.
  7. Place round on a large piece of plastic wrap, flatten gently and wrap tightly. Refrigerate dough at least 3 hours.
  8. Generously dust a large, clean work space with flour. Flour your rolling pin. Divide chilled dough into four sections and, working one section at a time, roll out to 1/2-inch thickness.
  9. Lightly dust cookie mold with confectioners' sugar and tap off excess. Place mold on top of dough and press firmly and evenly to imprint. 
  10. Cut out as desired.
  11. Gently transfer cookies to a parchment-lined baking sheet.
  12. Repeat rolling, printing and cutting with remaining dough. Scraps can be re-rolled until all dough is used.
  13. Set baking sheets aside, uncovered, and allow cookie tops to dry 3 hours.
  14. Bake in center of a 350 degree oven until cookies are slightly springy at center and faintly browned at edges, 8-13 minutes depending on size of the molds used.
  15. Transfer to wire rack to cool.
  16. OPTIONAL: Once cookies have cooled, you can glaze them if you wish. Brush glaze on to selected parts of the design for the effect shown in the photo. Alternately, for a sheer glaze that highlights the entire design, dip the cookie top into the glaze and let the extra drip off (thin the glaze with a bit more water for this effect). If you're dipping the tops, set them to drip and dry on a cooling rack set over the cookie sheet. Your cleanup will be much easier. Let the glaze dry completely before storing. 
  • 1 c sifted confectioner’s sugar
  • 1/2 t vanilla extract OR 1 t lemon juice 
  • 2 T water (More if a thinner glaze is desired)


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