Soft gingerbread with a peppery kick! This hand-pressed cookie formed from a traditional Springerle wood mold, rivals an artisan ceramic tile. An absolute work of art, it is truly a spice lover’s favorite that will steal the show at any holiday treat table.
Soft Glazed Gingerbread Cookies
Adapted from Elisabeth Prueitt’s Tartine cookbook. Springerle cookie molds can be purchased from House on the Hill.
3 ¾ cups all-purpose flour
1 tablespoon cocoa powder
1 tablespoon ground ginger
2 teaspoons ground cinnamon
½ teaspoon allspice
½ teaspoon baking soda
1 teaspoon salt
¾ teaspoon white pepper
1 cup unsalted butter, room temperature
¾ cup + 2 tablespoons sugar
½ cup molasses
2 tablespoons rice syrup
Mix ½ cup confectioners sugar with 1 tablespoon water until smooth.
In a large bowl, mix together flour, cocoa powder, ginger, allspice, cinnamon, baking soda, salt, and white pepper.
In a bowl of a stand mixer fitted with a paddle attachment, mix butter until creamy. Add sugar and mix until completely incorporated. Add egg and mix well. Add the molasses, rice syrup and then mix until combined. Gradually add the flour mixture, and beat together until fully incorporated.
Remove dough and flatten it into a rectangle about 1 inch thick. Wrap in plastic and refrigerate over night.
Preheat the oven to 350° F. Line a baking sheet with parchment paper.
Place dough on a floured work surface. Using a rolling pin roll out the dough about 1/3 inch thick, then lightly dust with flour. Using a cookie mold, press over the dough and trim the edges using a knife.
Set the cookie shape on the prepared baking sheet leaving about a 1-inch space between each one. Bake 7-12 minutes, remove from baking pan and set on a cooling rack. While still warm, brush the glaze over the cookies with a pastry brush. Makes 12 cookies, (3 by 3 inch size)