Carrie Fehr

Kitchen Garden Food and Fitness

Tag: cookies

Soft Glazed Gingerbread Cookies

Springerle IMG_0079Soft 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

1 egg

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.

Springerle dough

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.

Springerle tiles

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 24 cookies, 3×3- inch.

Chai Spice Cookies

Photo Chai Spice Cookie

A special blend of cinnamon, ginger, cardamom, cloves, and white pepper, along with tiny flecks of crystallized ginger is what gives these soft and chewy, chai-spice cookies their unique flavor.

Chai-Spice Cookies


2 cups unbleached all-purpose flour

2 teaspoons baking soda

1 teaspoon ground ginger

1 teaspoon ground cinnamon

¼  teaspoon ground cardamom

¼  teaspoon ground cloves

¼ teaspoon white pepper

¼ teaspoon salt

8 tablespoons (1 stick) unsalted butter, melted

¼ cup molasses

½ cup sugar

1/3 cup packed brown sugar

1 large egg

¼ cup crystallized ginger, diced

About ½ cup granulated sugar for rolling


Preheat the oven to 350°F.

Combine flour, baking soda, ground ginger, cinnamon, cardamom, cloves, white pepper, and salt in a medium bowl.

Combine melted butter, molasses, brown sugar, and egg in a large bowl and mix thoroughly. Add the flour mixture and diced crystallized ginger and stir until incorporated. The dough will be soft.

Using an ice cream scoop, form the dough into 2-inch balls. Roll the balls in sugar and place them on a parchment-lined cookie sheet. Press dough ball gently with two fingers. Bake for 10 to 12 minutes.  Remove from pan to a cooling rack.