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Gingerbread Springerle Shortbread Cookies

Recipe by Theresa M. Burke, DVM, Upper Arlington, Ohio
First place, Cookies & Pastries (Pressed Cookie), 2017

Baking temperature: 400 degrees
Baking time: 7-10 minutes
Yield: 20 cookies


  • 1 c butter
  • ½ c dark brown sugar
  • 1 T molasses (mild)
  • ½ t salt
  • 1 T cinnamon
  • ½ t ground mace
  • 1 t ground ginger
  • 1 t ground cloves
  • ½ t ground nutmeg
  • 1 egg
  • 1 t vanilla extract
  • 3 c King Arthur All-Purpose flour


  • Preheat oven to 400 degrees. Line 2-3 cookie sheets with parchment paper and set aside
  • In a large mixing bowl, using a hand-mixer, cream together the butter, sugar, molasses, salt and spices until well combined
  • Add in the egg and vanilla, continue to beat to combine
  • Mix in the flour to wet ingredients using the hand mixer until a soft dough begins to form
  • Divide the dough into half and shape each half into a round, flat disc
  • Wrap each down half in plastic and refrigerate until firm
  • Lightly four a flat, smooth work surface and using one dough disc at a time, roll the dough ¼” thick
  • Using a small pastry brush lightly dust the Springerle molds with flour, tap mold on counter to knock off excess flour
  • Press prepared molds into the dough firmly and lift off
  • Carefully cut around the designs and transfer cookie to cookie sheet. Repeat for remaining dough
  • Bake for 7-10 minutes depending on the mold size (the larger the mold, the longer the time), until lightly golden around the edges
  • Remove from cookie sheet to wire rack to cool
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