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.

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

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

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.