Making Springerle Cookies
This is the day which the Lord hath made; we will rejoice and be glad in it.
Psalms 118:24
Making Springerle Cookies. March 13, 2024.
It was years ago while perusing through a Victoria magazine during the holiday season that I first saw springerle cookies. I was instantly spellbound over the highly detailed, Victorian Christmas scene imprinted on this cookie. Of course, that sent me hunting for the product information on the mold and straight to the website. The hand carved molds were exquisite to browse and quite expensive, so it was a while before I ordered one. But eventually I did and set about to make these enchanting cookies from wonderland. Using a traditional recipe, I made a batch and wasn’t impressed with the anise flavor, neither was anyone else. They were one of the few Christmas cookies I made that were not eaten and eventually tossed.
The whole affair was very disappointing given my excitement about sharing the enchanting Victorian cookies with everyone. However, I went back at it and tried shortbread, gingerbread, etc. both failing for one reason or another. Eventually, I used the mold to make Christmas ornaments which you can learn to do here. It was while looking for other molds that I decided to try making springerle cookies again, this time with another flavor. After all, I didn’t have to use anise. They were not only perfect and beautiful but very popular at Christmas. They were the first cookies gone and I was asked to make them again. I felt redeemed.
Making Springerle Cookies
These cookies don’t have any oil or butter and are made of only a few simple ingredients. By request, I have made these several times now using different flavors and food coloring, each time the recipe responded nicely. They have a nice cakey, chewy texture that reminds me a bit of a french macaroon. As noted in the recipe these are advanced cookies to make and you may have to work at it for a bit to get the process down especially if your mold is highly detailed. They are worth the effort though! I have considered adding freeze-dried strawberry powder at some point for a strawberry variation as I found this recipe is pliable and adapts well to different flavors. For Easter I added creme brulee extract and used a vintage-looking rabbit mold.
Springerle Cookies
Ingredients
- 1 lb pastry flour (many use all purpose here as well)
- 1 lb powdered sugar
- 4 eggs
- 2 tsps. extract of choice
Instructions
- Using stand mixer with whisk attachment, whip eggs on high speed until yellow, frothy and doubled in volume. This takes about 5 minutes.
- Slowly add powdered sugar a bit a time, keeping the mixer going and combining well between additions.
- Add the extract of your choice.
- Switch out the whisk attachment on your mixer for the paddle and begin adding flour while the speed is on low.
- When flour is incorporated turn off mixer and gather dough together and put in a bowl. If your dough is sticky dust with extra flour to help handle the dough.
- Cover the bowl with plastic wrap and let the dough sit for a while (1/2 hr to 1 hr).
- On a heavily floured surface roll out dough about 1/4-1/2 in. thick and begin pressing mold on dough and creating imprints. Below you will find tips for doing this successfully.
- Lay the freshly cut cookies on parchment lined cookie sheets and let dry overnight uncovered. If your cookies are small or your climate is dry this process may take only 6-8 hours.
- The cookies are ready to bake when dry on top and starting to dry underneath, but are still mostly moist. You can see a distinction between where the dough is wet and where it is dry.
- Bake on the bottom rack in oven at 300 degrees for 10-20 minutes (the size of your cookie will determine this. Cookies are done when they just start to brown around the edges. My small ones take 10 minutes.
Notes
Tips for best results:
- Flour your dough to allow for easy removal of mold. You may want to lightly dust the inside of your mold with flour as well.
- If your mold is very detailed it is important to press firmly on all parts of mold. I use the weight of my elbow to press down on each part of mold.
- Don’t roll dough too thick. The best imprints are dough rolled to about 1/4 – 1/2 inch thick. Keeping the dough thinner also helps to avoid significant puffing during baking.
- Don’t overbake until brown (unless you want them brown). If you want them to stay creamy white then bake only until edges are browning.
- Some molds require the dough to be pressed into the mold carefully to get all the detail. After filling the mold with dough I smack the mold down firmly until the molded dough releases. This may take a few smacks.
- It is okay to practice for a bit to get the hang of it, so you create crisp images. The dough is forgiving and can be re-rolled.
Have a beautiful day!
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