Sturdy German Gingerbread
Cookies Recipe
Sturdy German Gingerbread
This is a traditional but sturdy and hard gingerbread that can be baked without a drying period. Many Americans find this recipe hard and not sweet enough. Try it with a glaze, or try our sweeter molded gingerbread recipe.
Spicy
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
Mild
Mix together in a large (4 cup) measuring cup:
1 cup molasses
1 cup honey
1 cup butter, softened or 1 cup vegetable oil
Mix together in a large bowl:
6-1/4 to 6 1/2 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 both mixtures 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.