Molded Gingerbread Cookies

This is a softer sweeter gingerbread cookie that will require drying time, unlike the traditional sturdy gingerbread(the other recipe shown on this site).

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.