Made in an antique cookie mold, these soft gingerbread cookies get dipped in a thin, sweet glaze once baked.
Gingerbread Cookies
Serves: About 36
Ingredients
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- ½ cup unsulphured molasses
- 2½ cups all-purpose flour
- 1½ teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon baking soda
- ¼ teaspoon kosher salt
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- ⅛ teaspoon ground cloves
- 1 cup confectioners’ sugar
- 2 tablespoons warm water
Instructions
- Preheat oven to 350°. Spray a (6-well) cast-iron cookie mold with baking spray.
- In a large bowl, beat butter, granulated sugar, and vanilla with a mixer at medium speed until creamy, 3 to 4 minutes, stopping to scrape sides of bowl. Add egg, beating well. Beat in molasses.
- In a medium bowl, whisk together flour, ginger, cinnamon, baking soda, salt, nutmeg, allspice, and cloves. With mixer on low speed, gradually add flour mixture to butter mixture, beating until combined. Place dough in a disposable piping bag. Cut off tip to create a ¼-inch opening. Pipe dough into molds, filling each well.
- Bake until center of cookies looks dry and set, about 14 minutes. Immediately turn molds over onto a wire rack, and let cool in molds for 10 minutes. Remove cookies from molds. Repeat with remaining dough.
- In a small bowl, stir together confectioners’ sugar and 2 tablespoons warm water until combined. Dip slightly warm cookies in glaze, and let dry. Store in an airtight container at room temperature for up to 3 days.
I have an old cast iron cookie mold (cute alphabet) and will make your Gingerbread cookie recipe. Does the mold need to be pre-heated before filling with the dough? I had a bad experience with a corn pone mold years ago, and it took nearly years to get all the baked dough out! So I know what’s at stake and want to do this right! 🙂
Hi Marie, we did not preheat our cookie mold for this recipe.
I’m so curious, Marie. . . Did you try this recipe? Preheat the mould? I just got the animal puzzle version and I’m looking for a recipe that isn’t just sugar cookies. Too think and does not seem to cook well since the mould is fairly deep.
Hi, I’ve had 4 molds for years and not had much success. Either the dough tasted metally or stuck. I’m thinking I didn’t season my pans well enough. Did some research, cleaned them up and started to season. Now I’m going to wait until better weather to do it on the bbq. How do you season your pans and how often?
I season my cast iron with the spray on avocado oil. Not too thick, and use a brush to get into all the nooks and crannies. Then I try to get it all off with a paper towel. You do not want any drips or thick oils spots on it. That just makes for a sticky spot.
I give the cast iron a thin coat, cook it at 350 for an hour. Let it cool enough to handle it then repeat the process increasing the temperature by 50 degrees each time. Do that until you get it to about 450 degrees.
Just found your ginger bread cookie recipe for my John Wright cast iron mould I purchased from Ebay.
I searched every where for a recipe for this mould & then yours came up with the same mould as I have, so I am so very happy I found your site thank you Diane
I have silicon molds; should I grease or flour them? Do you think the will work they are 2 inches long and about a 1/2 inch deep.
This seems to be much too dry to go into a piping bag