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Fare Isle » Desserts » Cookies + Bars » Molded Gingerbread Cookies

Molded Gingerbread Cookies

published: December 18, 2021 / updated: June 25, 2022by Kaity Farrell
These delicious spiced soft gingerbread cookies are embossed with cookie stamps.
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On the table are soft molded gingerbread cookies along with some evergreens and red winter berries. this …

Molded Gingerbread Cookies Made with Springerle Cookie Stamps

Over the years I’ve collected a few vintage carved wooden springerle rolling pins, like the one I used in my anise shortbread cookie recipe. This year I ordered several reproduction cookie molds made from antique springerle molds that I found on Etsy. There were so many beautiful designs to choose from but I settled on a woodland scene, birds perched on branches, and a small toadstool design. Designed for stamping springerle dough, the cookie molds work perfectly on gingerbread dough as well.

These molded gingerbread cookies are soft, not too sweet, and flavored with more than just ginger and cinnamon. Nutmeg, clove, anise, vanilla, and an optional pinch of black pepper add lots of warm spiced flavor to the gingerbread dough. A touch of dark Dutch-processed cocoa powder adds a mellow earthy note that brings out the flavor of the molasses which sweetens and colors the cookies.

Top down view of unbaked soft molded gingerbread cookies pressed into rolled out gingerbread dough. On the table are cookie molds, a cup of flour and a pastry brush.

How to Use Cookie Molds on Gingerbread Dough

To get a good deep impression of the cookie stamp design into the gingerbread dough it is important to roll the dough out no thinner than about 1/2″ thick. Brush the molds generously with flour to prevent them from sticking to the dough. Press the cookie stamp firmly into the dough then lift it off to reveal the stamped design. Use an appropriately sized fluted cutter or round cutter to cut out the cookies.

Close up view of unbaked soft molded gingerbread cookies pressed into rolled out gingerbread dough.

How to Preserve the Cookie Mold Designs

The best way to preserve the designs of the molded gingerbread cookies is to allow them to dry uncovered at room temperature for 8-12 hours or overnight. This extended drying time is also used in the process of making springerle cookies and allows the stamped surface of the cookies to dry out enough to set the designs and keep them from melting back into the cookies as they bake.

I prefer to dry the cookies right on the same parchment paper-lined half sheet pans that I will bake them on. Because the size of the cookies will determine the baking time, keep each size to its own sheet pans. Small cookies will take less time to bake than larger cookies. All three sizes are pictured on one sheet pan in the images below to show the different molds altogether but were baked separately. After the drying period brush off any excess flour with a dry pastry brush before baking the cookies.

Top down view of unbaked soft molded gingerbread cookies arranged on a parchment paper lined sheet pan.

To Glaze or Not to Glaze

Depending on the design of the cookie molds a glaze may either highlight the design or hide it, which is what it did to these delicately detailed designs of the molds I used as you can see in the images. I would suggest saving the glaze for a simple bold design such as a snowflake or an embossed rolling pin design.

The glaze should have a fairly runny consistency so that it leaves a thin layer of glaze that settles into the design. In the photos, I tried a rum butter glaze but it was too thick and started to split as a tried thinning it out. A simple glaze of powdered sugar and lemon juice thinned out with water works perfectly though.

Glazed soft molded gingerbread cookies on a wire rack set over a sheet pan. A bowl of glaze and more cookies sit in the background.

How to Make Molded Gingerbread Cookies

Step 1: Prepare the gingerbread dough

The dough is easy to make and can be done by hand. To start, whisk together the dark brown sugar, molasses, egg, oil, and vanilla in a mixing bowl until smooth.

Then whisk together the flour, cocoa, baking soda, salt, and spices in a separate bowl. Stir the dry mixture into the wet mixture with a rubber spatula or spoon until a soft dough forms.

Step 2: Wrap and Chill

Next, tip the dough onto a floured surface and knead it into a smooth ball for about 30 seconds. Divide the dough in half and shape each half into a disc. Then wrap each disc and refrigerate the dough for at least 1 hour.

Step 3: Roll and Stamp

After the dough is chilled, roll it out to about 1/2″ thick on a floured surface. Brush the cookie molds with flour before pressing them into the dough firmly. Lift the mold up and cut the cookie out with a fluted cutter or round cutter.

Transfer the cookies with an offset spatula to parchment paper lined baking sheets. Reroll and cut the dough scraps until all of the dough is used up.

Step 4: Dry and Cure

Leave the cookies out at room temperature uncovered for 8-12 hours to dry out and cure the stamped design into the dough. After the drying period brush off any excess flour from the cookies with a dry pastry brush.

Glazed soft molded gingerbread cookies on a wire rack set over a sheet pan. A bowl of glaze and more cookies sit in the background.

Step 5: Bake and Cool

When you are ready to bake the cookies, preheat the oven to 300˚F (150˚C) and bake them for 12 minutes for small/medium-sized cookies and about 15 minutes for larger cookies. The cookies will puff slightly and should still be soft when pressed.

Transfer cookies to a cooling rack to cool completely before optionally glazing them.

Step 6: Glaze and Store

To prepare the glaze simply whisk the ingredients together into a fairly loose and free-flowing glaze. Then spoon or brush the glaze onto the cooled cookies. Return them to the cooling rack to allow the glaze to set before handling them further.

Store cookies in an airtight container at room temperature for up to 2 weeks.

A lit white taper candle is being snuffed with a candle snuffer while a second white taper candle is already out and smoke billows from the wick. On the table are soft molded gingerbread cookies along with some evergreens and red winter berries.

Stamped Soft Gingerbread Cookie Questions:

The cookie dough contains egg. How is it ok to dry the cookies out for 8-12 hours?

This is the traditional method used for springerle cookies which contain a higher percentage of eggs and are left to dry for 12-24 hours. If it’s safe enough for springerle cookies it is surely safe enough for this gingerbread recipe which only has 1 egg. Remember the cookies will be baked at 300˚F/150˚C. If you are nervous about it though you can omit the egg altogether. If the dough is too dry then just add a bit more molasses.

Top down view of a box of Christmas cookies nestled into 12 divided squares on a table with holiday decor, ornaments and white fairy lights.

For more traditional holiday cookies check out these recipes:

  • Vegan Rugelach Cookies
  • Vegan Crescent Cookies
  • Vegan Linzer Cookies
  • Vegan Lemon Anise Almond Cornmeal Biscotti
  • Vanilla and Chocolate Mushroom Cookies
  • Italian Baci di Dama Cookies

Love this recipe?

If you made my Molded Gingerbread Cookie recipe I would love to hear your feedback! Please leave a star-rating review of the recipe and let me know what you think in a comment below. This small act is a great way to show your support for the food blogs you read and love. Please tag me in your photos on Instagram so I can see your creations. I might miss it if you only tag me the caption because those notifications fall off quickly, but I can always find it if I’m tagged in the photo itself.

Kaity picks up a glazed soft molded gingerbread cookie from a platter of the same cookies. On the table are soft molded gingerbread cookies along with some evergreens and red winter berries and white taper candles in white ceramic candle holders.


Top down view of unbaked soft molded gingerbread cookies arranged on a parchment paper lined sheet pan.

Molded Gingerbread Cookies

Author: Kaity Farrell
These delicious spiced soft gingerbread cookies are embossed with cookie stamps.
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Prep Time: 30 minutes minutes
Cook Time: 12 minutes minutes
Total Time: 42 minutes minutes
Servings: 24 cookies

Ingredients

Dough:

  • 100 g dark brown sugar 1/2 cup packed
  • 80 ml molasses 1/3 cup
  • 1 large egg at room temperature
  • 60 ml neutral oil 1/4 cup/55g, such as light olive oil
  • 1 1/2 teaspoon vanilla extract
  • 280 g all-purpose flour 2 cups
  • 7 g Dutch-process cocoa powder 1 tablespoon
  • 1/4 teaspoon baking soda
  • 2 g kosher salt 1/2 teaspoon
  • 6 g ground ginger 1 tablespoon
  • 3 g cinnamon 1 1/2 teaspoon
  • 1/2 teaspoon grated whole nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground anise seed
  • 1/8 teaspoon ground black pepper optional

Glaze:

  • 80 g powdered sugar 2/3 cup
  • 1 tablespoon lemon juice
  • 3-4 tablespoons water

Instructions

  • In a mixing bowl, whisk together the dark brown sugar, molasses, egg, oil, and vanilla until smooth, about 1 minute.
  • Whisk together the flour, cocoa, baking soda, salt, and spices in a separate bowl. Then stir the dry mixture into the wet mixture with a rubber spatula or spoon until a soft dough forms, about 1 minute.
  • Tip the dough onto a floured surface and knead it into a smooth ball for about 30 seconds.
  • Divide the dough in half and shape each half into a disc. Then wrap each disc and refrigerate the dough for at least 1 hour.
  • Roll the dough to about 1/2" thick on a floured surface.
  • Brush the cookie molds with flour before pressing them into the dough firmly. Lift the mold up and cut the cookie out with a fluted cutter or round cutter.
  • Transfer the cookies with an offset spatula to parchment paper lined baking sheets.
  • Reroll and cut the dough scraps until all of the dough is used up.
  • Leave the cookies out at room temperature uncovered for 8-12 hours to dry out and set the stamped design into the dough. After the drying period brush off any excess flour from the cookies with a dry pastry brush.
  • When ready to bake the cookies, preheat the oven to 300˚F (150˚C) then bake them for 12 minutes for small/medium-sized cookies and about 15 minutes for larger cookies. The cookies will puff slightly and should still be soft when pressed.
  • Transfer cookies to a cooling rack to cool completely before optionally glazing them.
  • To prepare the glaze simply whisk the ingredients together into a fairly loose and free-flowing glaze. Then spoon or brush the glaze onto the cooled cookies. Return them to the cooling rack to allow the glaze to set before handling them further.


Notes

Store cookies in an airtight container at room temperature for up to 2 weeks.

Course: Dessert
Cuisine: German
Keyword: molded gingerbread, stamped gingerbread, soft gingerbread, German gingerbread, gingerbread cookies, spiced gingerbread

Nutrition

Serving: 1cookie | Calories: 111kcal | Carbohydrates: 20g | Protein: 2g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.001g | Cholesterol: 7mg | Sodium: 50mg | Potassium: 100mg | Fiber: 1g | Sugar: 11g | Vitamin A: 11IU | Vitamin C: 0.3mg | Calcium: 18mg | Iron: 1mg

Did you make it?

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Recipe Rating




Comments

  1. kaity

    5 stars
    test

    Reply
  2. Janice Sass

    Do you know where I can purchase the two bird cookie mold?

    Reply
    • Kaity Farrell

      I linked to them in the post but here is the etsy shop I ordered from: https://www.etsy.com/shop/Gingerhaus

      Reply
    • Heather

      http://Www.springerleemp.com has a few hundred mold selections including that one

      Reply
  3. Rhonda Daigle

    4 stars
    I made the recipe using wooden molds I received at Christmas. They held up to the mold
    very well. Lovely. I would like them to be sweeter, although my husband and son like them.
    The glaze was very good but remained sticky, perhaps from the humidity down here. Thank
    you so much. As I had researched recipes for these molds and am glad for my confidence I
    chose this one.

    Reply
    • Kaity Farrell

      Thanks for your feedback, Rhonda!

      Reply
  4. Clare

    5 stars
    I’m excited to try these out and will let you know how they turn out. I’ve now made about 10 different molded cookie recipes and have lots of experience with what works and what doesn’t. I think the toughest thing about cookies like this is the taste — to get the nice imprint, the cookie sometimes comes out tasting bland. I’ve never tried a molasses recipe before so I’m eager to see how it works.

    Reply
  5. Jan

    Do the cookies still remain soft after leaving to dry out then baking? I have another recipe that uses corn syrup, which helps keep the cookie soft, but it doesn’t say to let them dry out. I wonder if after making the impressions, instead of drying out, but placing the cookies in the fridge to chill once again before baking, will also help keep the impression? I have a detailed mold with a house, trees, and a sleigh/horses, but my impression didn’t keep. But I’m still in testing mode, I think I need to keep the dough 1/2″ thick and press down harder.

    Reply
    • Kaity Farrell

      Thanks for your questions, Jan. These cookies are not soft nr crispy – they are somewhere in the middle – firm but not hard and crisp like gingersnaps would be.

      Reply

Welcome to Fare Isle! I'm Kaity.


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