Glazed Molded Gingerbread Cookies with Springerle Molds

Looking for a unique Christmas cookie for hostess gifts, holiday parties or just eating in front of the fireplace? These glazed, molded gingerbread cookies are the perfect bite.

In a world where there are so many holiday cookies to choose from, one cookie stands out as perhaps being the most festive and special of all: the Springerle cookie.

Springerle cookies are a unique molded cookie flavored with anise. Springerle cookie molds come in intricate and beautiful designs and the cookies you can bake with them are gorgeous. I love these cookies so much I have a whole post outlining how to make them.

But as I’ve shared Springerle cookies with my audience over the years, the same question turns up over and over again: what if I don’t like anise? Anise – the flavor typically associated with black licorice – is definitely not for everyone.

Thankfully, you can make molded cookies with other flavors and spices. This holiday season, I wanted to make my own spin on a classic Springerle cookie that would feel even more Christmas-ready.

So without further ado, introducing the Glazed Gingerbread Molded Cookie! These delicious little treats are made with my Springerle cookie molds, but flavored like a traditional gingerbread cookie. They’re beautiful, delicious and sure to be the hit of any holiday party!

What is a molded cookie?

A molded cookie is a sweet treat shaped by hand or in a mold before baking. These cookies are crafted from stiff dough, which helps them keep their shape and intricate designs even after baking.

Springerle cookies are one of the best-known types of molded cookies. They are traditionally a Christmas cookie from the Alsace-Lorraine area of France, and into Germany and Switzerland.

I made my first Springerle cookies after purchasing one of the cookie molds at a Christmas market in Freiburg and I’ve been making them ever since! And while Springerle cookies are already a Christmas tradition, I think my new gingerbread Springerle cookies may become my go-to holiday treat!

glazed molded gingerbread cookies with springerle molds

What’s the difference between molded gingerbread cookies and springerle cookies?

Both springerle cookies and these molded gingerbread cookies are made with a similar method: a stiff dough is made and cookie molds are used to create intricate designs.

Springerle cookie dough is made with flour, eggs and powdered sugar and requires multiple rest periods before baking. But these molded gingerbread cookies can be made more quickly, with just 30 minutes of chilling time in the fridge before baking.

What really makes these gingerbread shaped cookies special, though, is the spices and flavorings. While springerle cookies are famous (or perhaps, infamous) for their anise flavor, these cookies are made with all the ingredients of a classic gingerbread cookie.

These include:

Molasses

Molasses is a thick, dark, sugary syrup that is actually the by-product of processing sugar cane. It gives gingerbread its deep, almost smoky sweetness and its classic brown color. In this recipe, molasses and brown sugar are both used for sweetness.

Gingerbread Spices

You can’t make gingerbread without some classic spices! These cookies use a combination of ground ginger, ground cinnamon, ground cloves and ground nutmeg. Together, these spices make the traditional gingerbread flavor we know and love!

How do you use springerle cookie molds?

You’ll need one or more cookie molds to make these beautiful cookies – and it can take some practice to get good at using them. Here’s a few pro tips to making cookie molds easier to work with.

Your dough should be very stiff and not too sticky, but it can still get stuck to the mold and ruin your design. If you’re finding your dough is sticking a lot, there are a few things you can try:

Try adding a little bit more flour to your dough. Keep in mind that the dough should be stiff, but not crumbly. Add your flour in very small amounts at a time to make sure you don’t add too much.
Dust your mold with cornstarch or flour before pressing the mold into the dough.

Be sure to pay close attention to your molded cookies while they bake, too. Because every mold is a different size and a different design, your cookies could need more or less baking time. Don’t rely only on your timer and instead test your cookies by gently touching the top of each one. Take them out when the top is firm and springs back slightly to the touch.

Gingerbread molded cookies with a sweet glaze, made in springerle cookie molds

How do you store molded gingerbread cookies?

These yummy cookies probably won’t last long in your house, but they can be stored for quite a while (if by some miracle you don’t devour them). Let the cookies cool completely after baking. If you’re adding a glaze, make sure to let the glaze fully set before putting the cookies away.

Place the cookies in a fully sealable plastic bag or container. If your cookies are glazed, I recommend layering your cookies between sheets of parchment paper and placing them in a sturdy container to ensure they don’t stick together.

Cookies can be stored in the fridge or on the counter for about two weeks.

Ready to make your own molded gingerbread cookies this Christmas? Shop my favorite springerle cookie molds and use the recipe below!

Molded Gingerbread Cookies

These glazed, molded gingerbread cookies are a festive twist on a traditional Springerle cookie.

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Ingredients

For the cookies:

6 tbsp (85g) unsalted butter, room temp
2/3 cup (145g) light brown sugar
1 large egg, room temp
½ cup (175ml) molasses
1 tsp vanilla extract
3 cups (375g) all-purpose flour (if using cups, reduce by ¼ cup)
1 tbsp ground ginger
1 tbsp ground cinnamon
¼ tsp ground cloves
½ tsp ground nutmeg
¼ tsp salt

For the glaze (optional):

1 ½ cups (180g) powdered sugar
4-5 tbsp milk
1 tsp vanilla extract

Instructions

For the cookies:

Beat together the butter and sugar in a mixing bowl until soft with the paddle attachment. Mix in the egg, molasses, and vanilla. Scrape down the bowl as often as needed.
In a large bowl, whisk together all of the remaining ingredients. Slowly add to the wet ingredients. For the last addition, the dough will be tough. Mix this in by hand with a spoon or by scrunching the dough with a clean hand, if needed. Watch carefully as you might not need all of the flour. The dough should be very stiff but not crumbly.
Gently roll out the dough to ¼- ½ inch thick (depending on the depth of the mold) on a floured surface. Dust the top with flour then press the mold in firmly.
Cut out with a cookie cutter or knife and move to a parchment lined baking sheet. Chill at least 30 minutes while you preheat the oven to 375F/190C.
Bake at 375F/190C for 10-14 minutes depending on the size of the cookie and the thickness.
To know when the cookie is done, touch the top gently. It should feel firm and slightly spring back.
Let cool on the cookie sheet for 5-10 minutes then transfer to a cooling rack.

For the glaze:

Mix together all of the ingredients in a small bowl adjusting by adding a little extra milk if needed. Test on one cookie and then adjust again if needed. It should glaze the top but also you should be able to still see the design.
To glaze, dip the top of the cookie in the glaze and shake the excess off. Use a brush to remove excess glaze from finer places in the design. Then, lay flat to dry on a cooling rack.