Molded Gingerbread Cookies with Clear Sugar Glaze

I love Springerle cookies, they are so beautiful and delicious, white or painted  they are perfect for holidays. But I like to try this year something different using Springerle molds.

Here is one very good recipe of Molded Gingerbread Cookies with Clear Sugar Glaze from House on the Hill.
They can be printed with Springerle molds. Be sure to choose a deeply and boldly carved design, one without really fine details.You’ll make the non springerle lovers very happy!
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.
If you use all molasses (instead of molasses and dark corn syrup) add the extra flour as the all molasses version is stickier.

Ingredients for the flour mixture:

•  3 cups plus 4 tablespoons unbleached flour
•  3/4 teaspoon baking soda
•  1/2 cup sugar
•  1 1/2 teaspoons cinnamon
•  1/2 teaspoon ground cloves
•  2 teaspoons ground ginger
•  1/2 teaspoon nutmeg
•  1/2 teaspoon salt

Ingredients for the liquid mixture:

•  1/2 cup vegetable oil
•  1/2 cup molasses (you may use 1 cup molasses and no dark corn syrup if you prefer)
•  1/2 cup dark corn syrup
•  2 tablespoons water

Ingredients for the clear sugar glaze:

• 2 1/2 cups powered sugar
• 2 tablespoon water
• 1 tablespoon butter, softened
• 1 tablespoon light corn syrup
• 1/2 teaspoon vanilla if desired
• food coloring if desired 

Direction for the clear sugar glaze:

Combine sugar, water, butter corn syrup and vanilla in a small bowl and mix until powered sugar is moistened. Beat at medium speed until smooth, adding additional water if necessary. Tint with food color.

Direction for the gingerbread cookies:
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.
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.