Spicy Gingerbread Springerle Cookie Recipe
180 grams butter (room temperature)
125 grams dark brown sugar
1 tablespoon ground cinnamon
1 tablespoon ground ginger
1 teaspoon garam masala (2 teaspoons for extra spicy)
125 grams molasses
50 grams cocoa
350 grams (pastry or all-purpose) flour
a pinch of salt
Cream butter, sugar and spices together.
Add the egg and molasses and mix again very well.
Add the flour, cocoa and salt and mix or knead by hand until it becomes a beautiful and cohesive dough.
Dust the surface of your counter and rolling pin with flour and roll out the dough to a thickness of approximately ⅜ inch to ½ inch (If your dough is too soft to work with, refrigerate it 15 minutes).
Dust the surface of your dough and your cookie mold with flour. Press the mold into the dough just far enough down to fill the mold cavity. Remove your mold and cut out the cookie.
Place your cookies on a cookie sheet lined with parchment paper.
Chill your cookie sheet full of molded cookies for at least 8 hours (overnight).
Take your cookie sheet out the fridge and immediately place on the center rack of the oven
Bake your cookies about 10-15 minutes (depends on the size of the cookie) in a preheated oven 320 degrees Fahrenheit (160 degrees Celsius) oven. Check the cookies regularly.