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.