Molded Soft Gingerbread

I’ve had this mold for years and haven’t molded a single springerle yet (I don’t really know why, I do love springerle cookies). As soon as I spotted the recipe in the “Tartine”I knew what my cookie mold would be used for its very first time. Maybe, it’s a bit late for the gingerbread with Christmas all gone, but taking into considerations the shape of my mold, I decided to post anyway; it could be suitable for Valentine’s Day which is still ahead. Honestly, I wouldn’t have patience to hold it till next Christmas; this is the best gingerbread I’ve ever tried, period.

Makes 10 to 20 cookies, depending on the size of the mold/cutters

For the gingerbread:

  • 3¾ cups all-purpose flour (525g)
  • 1 tbsp cocoa powder
  • 4 tsp ground ginger
  • 1 ½ tsp ground cloves
  • 2 tsp cinnamon
  • 1 ¼ tsp black pepper, freshly ground
  • 1 tsp salt
  • ½ tsp baking soda
  • 1 cup (225 g) unsalted butter, at room temperature
  • ¾ cup plus 2 tbsp (170 g) granulated sugar
  • 1 large egg
  • ½ cup blackstrap or other dark molasses
  • 2 tbsp light corn syrup

For the glaze:

  • 1 cup confectioners’ sugar, sifted
  • 2 ½ tbsp water

Make the gingerbread:

Sift together the flour, cocoa powder, ginger, cloves, cinnamon, pepper, salt, and baking soda.

Using a stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy. Slowly add the granulated sugar and mix on medium speed until the mixture is completely smooth and soft. Stop the mixer and scrape down the sides of the bowl with a rubber spatula as needed. Add the egg and mix well. Add the molasses and corn syrup and beat until incorporated. Stop the mixer again and scrape down the sides of the bowl. Add the flour mixture and beat on low speed until a dough forms that pulls away from the sides of the bowl and all the ingredients are well incorporated. Remove the dough from the bowl and divide in half. Flatten each half on a large piece of plastic into a disc about 1 inch thick, wrap in plastic, and refrigerate overnight.

Center an oven rack and preheat the oven to 350F. Line a baking sheet with parchment paper or a silicone mat.

Let the dough soften slightly by leaving it on the counter for about 15 minutes. Unwrap the dough (one disc at a time) and place on a floured work surface. Roll out the dough 1/3 inch thick, lightly dust the top with flour, press your cookie mold over the dough , and then cut out the shapes with a small knife and place on the prepared baking sheet, spacing them about 1 inch apart.

Bake the cookies until lightly golden along the sides but still soft to the touch in the centers, 7 to 15 minutes (depends on the size of the cookies).

When the cookies are done, remove them from the oven and let cool on the pan on a wire rack for about 10 minutes. Meanwhile, make the glaze.

Prepare the glaze, finish the gingerbread:

In a small bowl, whisk together the confectioners’ sugar and water until smooth.

While the cookies are still warm, using even strokes, brush a light coat of glaze on the top of each cookie, evenly covering it. Let the cookies cool completely. When the glaze dries, it should leave a shiny, opaque finish.

The cookies will keep in an airtight container at cool room temperature for abour 2 weeks.

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45 Responses to “Molded Soft Gingerbread”

  1. wow how nice! i love gingerbread but aven t found a perfect recipe yet. I ll try this one. these look so nice they re ideal for Valentine as you said.

  2. Very pretty and surely delicious! I love their shape…



  3. I’m glad you used these to make the prettiest gingerbread I’ve ever seen. *SIGH*…how romantic, & so much warmth within!

  4. Looks really pretty!! Ginger heart bread…How very heartwarming =)

  5. I love the molds that you used! They are adorable. I just made gingerbread yesterday as well. Yours looks even spicier, maybe I will need to try again!

  6. The most beautiful cookies I’ve ever seen!

  7. Wow, what beautiful and precious gingerbreads!
    And.. it’s never late for gingerbread ;)

  8. I have a bunch of springerle cookie molds I’ve collected over the years and have never used. I love springerle, I can’t explain why I’ve never made them. I also have a soft spot for gingerbread. Hmmmm, I think I’ll follow your example and use my (dusty) molds. :-)

    Thanks for the suggestion!


  9. These look so pretty!

  10. Очень красивое печенье ,а какой формочкой вы пользуетесь ?

  11. So elegant and just in time for Valentine’s Day around the corner!

  12. I have made those same cookies and I agree – they are fantastic! I didn’t get as much of an imprint when I made mine – any pointers?

  13. well isn’t that just fancy-shmancy and classy! i completely dislike hard cookies, so i’m all for these, even though they’re almost too pretty to eat. :)

  14. These are so pretty! I think they look like artwork that should be admired, not eaten. But, then again, I bet they smell so yummy that they are irresistable!

  15. These are so beautiful. I love gingerbread. Where did you get the mold?

  16. these are spectacular!!!!

  17. Natalie, thank you! I tried a lot of recipes, but this one is my favorite so far.

    Rosa, thank you very much!

    Deeba, thank you so much! They were certainly warm with all this ginger and pepper :)

    Pigpigscorner, thank you! :)

    Gretchen, thank you! This one is quite spicy, just the way I love it :)

    Marija, thank you very much! You are too kind :)

    Sandra, thank you! I’m glad we think the same :)

    Kate, how lucky you are to accumulate the whole collection of molds! Please, put some of them to use :)

    HoneyB, thank you!

    Светлана, спасибо! Я купила формочку в
    P.S. Пожалуйста, ко мне можно обращаться на “ты” :)

    Lisa, thank you very much!

    Dana, it’s much easier to mold slightly softened dough rather than the cold one right from the fridge; this way the mold details are embossed very well. You can also try to chill the molded cookies before baking for about 15 -20 minutes. Hope it helps.

    Grace, dear, thank you very much! I can’t say that I don’t like crunchy cookies at all, but as for gingerbread I prefer it soft myself :)

    Camille, thank you very much! Once you get the mold these “artful” cookies can be easily reproduced :) But you are right – they smell wonderful and taste delicious.

    Abby, thank you! They are available at

    Bee, thank you very much!

  18. Hi Vera, I just discovered your blog and I totally like it :-). Oh, I just adore your cookie mold, these cookies just look superdelicious, but I agree to Camille: these are too pretty to be eaten :-)!! XOXO

  19. How lovely! Almost too pretty to eat (?)

  20. I LOVE those moulds. Where did you get them?

  21. Oh my heavens, look at the amount of ginger this recipe calls for…NO WONDER THESE ARE WONDERFUL!!!

    I will definitely be making these. I love gingersnaps, especially when they pack a punch. My mouth is watering.

  22. I love gingerbread cookies … so much. So, so so ocjsof sjf kljf dso mucdkfj so much. Lovely.

  23. these are astoundingly breathtakingly beautiful!!!
    and the glaze makes them look like a work of art with a “patina” finish! so pretty! :)

  24. Gorgeous gingerbread!

  25. Oh, those are just lovely! I would want to hang them on my walls, not eat them :)

    I’m glad to hear it was a good recipe.

  26. These would be perfect gifts for a valentine. :)

  27. These are remarkably lovely! They would show love far more sincerely than cheap chocolates and dying roses on st. Valentines Day

  28. I love these coohies and i want this lovely mold that you had used… It´s fantastic and beautiful!!!


  29. I know, I keep saying the same thing. I have a few molds also and I always say I’m going to make gifts using them but, never do. The Ginger bread looks beautiful. Stunning photos!

  30. Lovely!

  31. How beautiful :) I’ve made that recipe before, but wasn’t lucky enough to own the mold, so had to make them fairly plain. They still tasted very delicious!

  32. Those are so cute. I love the look of those cookie molds and have never used one.

  33. So gorgeous! It looks like porcelain!

  34. You have such a beautiful blog and pictures! I’m so glad I found you :D

    My baking skills are non existant, but trying to learn :D

  35. Very pretty mold and therefor very pretty cookies! If I can get my hands on some molasses I will try them. Not with a mold as pretty as yours but I’ll try out a few molds I have see if they work.

  36. Oh my, so glad you didnt wait. These are so my kind of cookie! I think I could bake a few hearts for my husband!

  37. Wow, what a gorgeous mold! They look amazing, almost too pretty to eat (but I bet the delicious smell would entice me)

  38. So beautiful!

  39. Hey! I baked these for my Farmer’s Market and they sold pretty well! I personally love them and am bringing them to my friends at college. So far they are a hit. They have such an authentic spice flavor that the German and Austrian in me just can’t get enough of.

  40. I just made these cookies and you are spot on. BEST GINGERBREAD EVER! Easy dough to work with, and has the greatest flavor. Thank you so much!

  41. Kate, Sara T, thanks for coming back and leaving the comments! I’m glad you liked it!

  42. Oh, these are such beautiful cookies.
    I have one question vera, are ground cloves and black peppers necessary?

  43. How lovely! Almost too pretty to eat (?)

  44. I know, I keep saying the same thing. I have a few molds also and I always say I’m going to make gifts using them but, never do. The Ginger bread looks beautiful. Stunning photos!

  45. These cookies are wonderful! The perfect amount of spice. I used a lemon glaze on my cookies. Thanks again for another excellent recipe!

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