Molded Gingerbread Cookies
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 the extra flour as the all molasses version is stickier.
Choose a boldly carved mold such as Baroque Owl (M5087) or Floral Fairy Tale (M5085).
Put into large mixing bowl and whisk together:
- 3 cups plus 4 tablespoons unbleached flour
- ¾ 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.
