Molded Gingerbread Cookie Recipe
This is a softer, sweeter gingerbread cookie that will require drying time, unlike the traditional sturdy gingerbread.
You can easily adjust the spices. For instance, if you are not a fan of cloves, leave them out. Crazy about ginger? Then add an extra ½ to 1 teaspoon.
Remember that if you use all molasses (instead of molasses and dark corn syrup) to add 4 Tablespoons extra flour as the all molasses version is stickier.
Choose a boldly carved mold.
Put into large mixing bowl and whisk together:
3 cups plus 4 tablespoons unbleached flour
½ teaspoon baking soda
½ cup sugar
1 ½ teaspoons cinnamon
½ teaspoon ground cloves
2 teaspoons ground ginger
½ teaspoon nutmeg
½ teaspoon salt
Measure into a large measuring cup and mix thoroughly:
½ cup vegetable oil
½ cup molasses *
½ cup dark corn syrup
2 tablespoons water
Now combine the flour mixture and the liquid mixture together either by hand or in a heavy standard mixer using the flat blade (not the whisk). Mix until the dough holds together, adding 1 or 2 tablespoons of water only if necessary to bind the dough. Knead the dough into a solid mass and place into a tightly sealed zipper bag. Let the dough rest for 1 hour or refrigerate overnight.
On a lightly floured surface, roll the dough with a plain rolling pin about ½ to 5/8 inch thick, depending on the depth of your cookie mold. Using a pastry brush, flour the surface of your cookie mold. Press firmly onto the flat surface of the dough and then lift the mold straight up. Re-flour the mold for every pressing.
Cut and place the cookies on a parchment lined cookie sheet. Let cookies dry for 8 — 12 hours.
Bake at 300 degrees for 12 minutes. Large cookies will need 14-15 minutes.
* You may use 1 cup molasses and no dark corn syrup if you prefer.You will need to add 4 Tablespoons of Flour.