Beautiful, mildly spiced gingerbread molded cookies are a cozy, classic treat with delicate detail and warm flavor.
If you're like me and find most gingerbread a little too dry, crunchy, or heavy on the spice, you're going to love these cookies.
They have a balanced, cozy flavor with gentle warmth from the spices and a soft texture that stays tender for days. These gingerbread cookies are beautiful, familiar, comforting, and easy to enjoy, without the overpowering bite of traditional gingerbread.
They make a timeless treat for the holidays or any day you want your kitchen to smell amazing.
If you love this recipe, you should also try my Chocolate Molded Cookies or my Vanilla Molded Cookies, which are also inspired by the beautiful tradition of molded cookies from countries like Germany with their anise-flavored Springerle, and the Netherlands with their spiced Speculaas, among others.
The warm ginger, cinnamon, and cozy spices in this dough are my twist on this old-world style of cookie, keeping all the delicate detail with a softer, gently spiced bite.
Jump to:
- Ingredients For Gingerbread Molded Cookies
- Using Cookie Molds
- Care and use tips
- Secrets For Perfect Gingerbread Molded Cookies
- Equipment Needed To Make Gingerbread Molded Cookies
- Key Steps To Make Gingerbread Molded Cookies
- Storage
- Make Ahead Instructions
- Substitutions
- Sourdough version
- Frequently Asked Questions
- Make This Gingerbread Cookie Recipe In Bulk For Gifting or For Sale
- Gingerbread Molded Cookies
- Related Recipes
- subscribe to get my recipes
Ingredients For Gingerbread Molded Cookies
These gingerbread molded cookies are built from simple, familiar ingredients that work together to give you tender cookies that release cleanly from the molds.
A touch of molasses and vanilla bring depth and warmth, while a blend of ginger, cinnamon, and cloves or allspice give that classic holiday flavor without overwhelming spice.
- Unsalted butter
- White granulated sugar
- Dark brown sugar
- Egg
- Egg yolk
- Molasses
- Vanilla paste or extract
- All-purpose flour
- Baking powder
- Sea salt
- Ground ginger
- Ground cinnamon
- Ground cloves or allspice
For exact measurements, see the recipe card.
Using Cookie Molds
I love using classic wooden molds for these cookies because good-quality wood gives the cleanest release for the most beautiful details. A well-carved mold makes all those tiny lines and patterns pop.
That said, you don't have to own traditional molds to enjoy this dough. You can use silicone or food-safe plastic molds, simple cutters, or even skip molds altogether and turn this dough into thumbprint cookies by rolling it into smooth balls, pressing an indent in the center, baking and filling as you like.
Here are the links to the molds I like to use when I make this recipe:
Care and use tips
- Clean wooden molds gently with a brush-avoid soaking them, as water can warp or crack the wood.
- Lightly coat them with a bit of vegetable oil once, then dust with flour each time before pressing in dough to help the cookie release cleanly.
- Keep dough cool and slightly firm before pressing. Warmer dough may spread and lose crisp detail.
- For display or gifting: some vintage decorative molds double as wall art when not in use.
Secrets For Perfect Gingerbread Molded Cookies
These gingerbread cookies turn out best when the dough is cool, slightly firm, and not sticky. You want it soft enough to press into every corner of the mold, but sturdy enough to pop out without stretching or smudging the pattern.
Before you start, season your wooden mold with a light brush or spray of neutral oil, then before molding each cookie, dust the design with flour and tap out the excess so only a thin veil remains.
Work with small pieces of dough and keep the rest covered in the fridge if your kitchen is warm so the butter stays firm and the details stay sharp.
Once you have a tray full of molded cookies, you can chill it for about 15 to 20 minutes before baking to help them hold their shape.
Super important: Bake just until the edges look set and the tops are matte. They will finish setting as they cool, which keeps the centers soft and the texture tender instead of dry.
Equipment Needed To Make Gingerbread Molded Cookies
This gingerbread dough mixes up easily, but I still like to use a small handheld mixer to get the butter, sugars, eggs, and molasses nice and smooth before adding the dry ingredients.
I like to always use a kitchen scale to keep everything consistent from batch to batch, especially if we want those molded details to show up clearly. You can absolutely use measuring cups and spoons if that is what you have on hand.
For shaping, any good quality wooden cookie molds work beautifully, but silicone or food safe plastic molds are fine too.
Equipment you'll need:
- kitchen scale
- cordless mixer
- large bowl
- set of measuring cups and tablespoons
- sturdy spatula (I love the one in this set)
- container for chilling the cookie dough
- baking sheet
- parchment paper
- cooling rack
- oven thermometer
Key Steps To Make Gingerbread Molded Cookies
I'll walk you through how to shape them step by step so your cookies unmold cleanly, keep every tiny detail, and look as pretty on the tray as they taste on the plate.
After mixing all the ingredients, the dough might look a little sticky.
Cover the bowl with plastic wrap and chill the dough in the fridge for 30 minutes before portioning.
Alternatively, you can transfer the dough to a lightly greased square or rectangular container with a lid. This will help you easily divide the dough later.
Bring the dough out of the fridge and dump it onto a lightly floured counter and bring it together gently with your hands.
Divide the dough into 16 portions of about 42 grams each.
Lightly brush or spray a tiny amount of oil onto the mold, just enough to create a thin sheen.
Dust the mold with flour and move the mold around so every crevice is evenly coated.
Tap the mold gently on the counter to remove any excess flour.
Place one portion of dough onto the mold and press it gently, starting from the center and moving toward the edges, making sure the dough fills all the details.
Use your fingers to gently lift around the edges
Turn the mold upside down and lightly tap it on your hand or on the counter to release the cookie. Place each shaped cookie on a lined baking sheet.
See recipe card for detailed step by step instructions.
These gingerbread molded cookies are lovely on their own, but a little garnish makes them extra special. If your mold leaves a shallow center or framed area, you can spoon in a bit of jam, chocolate, or caramel once the cookies have cooled.
No mold? No problem.
Roll the dough into balls, press a thumb or the back of a measuring spoon into the center, bake, then fill the little wells with your favorite jam or spread for cozy gingerbread thumbprint cookies.
Storage
Once your gingerbread molded cookies are completely cool, tuck them into an airtight container at room temperature. They keep their pretty details and stay soft in the center for about 4 to 5 days. If your kitchen is very dry, you can add a small piece of parchment-wrapped bread to the container to help them stay tender.
For longer storage, freeze the baked cookies in a single layer on a tray, then transfer them to a container or bag with parchment between layers. They keep well for up to 2 months. Let them thaw at room temperature before serving.
Make Ahead Instructions
This dough actually benefits from a little rest. After mixing, wrap it well or place it in a covered container and refrigerate for up to 48 hours. The chill time helps the flour hydrate and lets the spices bloom, so the gingerbread flavor deepens.
If you want to be even more prepared, you can press the dough into your molds, unmold the cookies onto a baking sheet, and freeze them until firm. Once frozen, move them to an airtight container and store for up to 2 months. When you are ready to bake, place the frozen cookies on a lined baking sheet, let them stand at room temperature for about 15 minutes, then bake. You may need to add 2 to 3 minutes to the baking time.
Substitutions
You can absolutely personalize these gingerbread cookies, just keep in mind that every swap will nudge the texture or flavor in a slightly different direction.
For dairy-free, use a good quality plant-based butter. For egg-free baking, your favorite egg replacer might work, but the dough may be a bit more delicate when unmolding.
You can adjust the sugars to taste. More dark brown sugar will give a deeper molasses flavor and darker color. More white sugar will keep the flavor lighter and the edges a bit crisper. Try to keep the total amount of sugar the same so the dough structure stays similar.
Stick with all-purpose flour for the cleanest details and best texture. Bread flour is not ideal here because it can make molded cookies tougher.
Use unsulphured molasses for the best, smooth flavor. Blackstrap molasses is much stronger and more bitter, so it can easily overpower the spices.
Sourdough version
If you want a gentle sourdough twist, you can incorporate active starter into this dough. Instead of one egg + one egg yolk, only use 1 egg and add 50 grams of active sourdough starter.
Once mixed, cover the dough and refrigerate it for at least 8 hours or overnight. This slow rest gives time for a mild fermentation that deepens the flavor without making the cookies taste sharply sour, and it helps the dough relax so it presses into the molds beautifully.
Frequently Asked Questions
Check out my Cookie FAQ and Troubleshooting Guide
Before you start making this or any other type of cookies, make sure to check out my Cookie FAQ and Troubleshooting Guide, covering everything from ingredient swaps and techniques to chilling times and common baking issues. Reading this guide will help you avoid common mistakes so you can achieve the same results you see in the pictures.
Start by brushing or spraying the mold with a whisper of neutral oil, just enough to give it a slight shine. Make sure you reach into all the tiny lines and corners.
Dust the surface with flour, tilt and tap the mold so every detail gets a light coating, then tap out the extra.
When you press in the dough, start in the center and gently work it toward the edges so it fills the whole design.
If the dough is still grabbing or sticking, pop it in the fridge for 10-15 minutes to firm up before you try again.
Absolutely. Roll out the dough on a lightly floured surface, cut into shapes, and bake - the flavor and texture stay the same.
Yes! Once cooled, they're perfect for filling, dipping, or drizzling with chocolate or glaze. I love how some bakers might paint details on the raised designs with edible food coloring once the cookies are baked and cooled.
Make This Gingerbread Cookie Recipe In Bulk For Gifting or For Sale
If you are paid subscriber of my Substack, Bringing Bread Back, checkout all the premium content I shared with you there, including:
-Details on where I source the ingredients from
-Advice on making and baking these in bulk for gifting or for sale
-Recommended equipment and tools with discount codes
-Packaging and labeling tips and links
-Pricing and profit calculations and considerations
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Gingerbread Molded Cookies
Ingredients
- 113 grams (½ cup) unsalted butter at 65°F (18°C)
- 100 grams (½ cup) white sugar
- 60 grams (¼ cup) dark brown sugar
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 10 milliliters (½ tablespoon) molasses
- 5 milliliters (1 teaspoon) vanilla paste or extract
- 300 grams (2 ½ cups) all-purpose flour
- 3 grams (¾ teaspoon) baking powder
- 2 grams (½ teaspoon) sea salt
- 4 grams (2 teaspoons) ground ginger
- 2 grams (1 teaspoon) ground cinnamon
- 1 gram (½ teaspoon) ground cloves or allspice
Instructions
- In a large mixing bowl, cream the butter, granulated sugar, and brown sugar together until light and fluffy.
- Add the egg, mix until smooth, then add the yolk and mix until smooth.
- Add the molasses, and vanilla and mix again until fully incorporated.
- In a separate bowl, whisk together the flour, baking powder, salt, ginger, cinnamon, and cloves or allspice.
- Add the dry ingredients to the wet mixture and mix until just combined. Do not overmix.
- Cover the bowl with plastic wrap and chill the dough in the fridge for 30 minutes before portioning.
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Bring the dough out of the fridge and dump it onto a lightly floured counter and bring it together gently with your hands.
- Divide the dough into 16 portions of about 40 grams each. Shape each piece as desired to match your mold - typically into balls, squares or rectangles.
- Lightly flour each mold by adding a small amount of flour and moving the mold around so every crevice is evenly coated. Tap the mold gently on the counter to remove any excess flour.
- Place one portion of dough onto the mold and press it gently, starting from the center and moving toward the edges, making sure the dough fills all the details.
- Use your fingers to gently lift around the edges
- Turn the mold upside down and lightly tap it on your hand or on the counter to release the cookie.
- Transfer the shaped cookie to the prepared baking sheet.
- Bake for 10 to 12 minutes, or until the edges are lightly golden and the tops are set.
- Let cool on the baking sheet for 5 minutes before adding any toppings and wait 10 minutes before transferring to a wire rack to cool completely.
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