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Sturdy German Gingerbread Recipe

This is a sturdy, hard gingerbread that can be baked without a drying period.


Mix together in a large (4 cup) measuring cup:

  • 1 cup molasses
  • 1 cup honey
  • 1 cup butter, softened

Mix together in a large bowl:

  • 6-1/4 cups unbleached white flour
  • 3 teaspoons ground ginger
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1 teaspoon ground nutmeg
  • 1 teaspoon salt


Mix together in a large (4 cup) measuring cup:

  • 2 cups molasses
  • 1 cup vegetable oil

Mix together in a large bowl:

  • 4 cups whole wheat flour
  • 2-1/2 cups white flour
  • 4 teaspoons ground ginger
  • 3 teaspoons ground cinnamon
  • 1-1/2 teaspoons ground cloves
  • 1-1/2 teaspoons ground nutmeg
  • 1 teaspoon ground white pepper
  • 1 teaspoon dry mustard powder (optional, if you like it hot)
  • 1 teaspoon salt

Mix both bowls together and knead well. Don’t refrigerate — mold after mixing. Follow general directions for molding. Bake at 350 degrees for 10-12 minutes. If desired, glaze the gingerbread cookies as soon as they come out of the oven and before you remove them to a cooling rack.

If needed, soften cookies with slices of apple on firm bread (rye) for a day or two. Keeps well.