How To make Springerle(Molded Christmas Cookies)

How to Make Springerle Cookies

Erica shows how we make Springerle cookies for the holidays at the restaurant. These beautiful, embossed cookies are a traditional German Christmas cookie and there are a few tricks to making them well! The process is demonstrated from beginning to end. Video is edited by Tom Siler, who also provides piano music for it.

Making Springerle Cookie Dough by Springerle Joy™

Patrice Romzick of Springerle Joy, LLC demonstrates how to make springerle cookie dough easily with just four ingredients. Tips and tricks are included that enable beginners to be successful the first time. See our website for more information:

Patrice will walk you through the materials you need for making the dough — whisks, spatula, bowl scraper, mixer, measuring cup, damp towel and springerle cookie mold. By the time you're done watching this video, you'll understand when to use each tool. Springerle cookie dough only requires four ingredients: 4-1/2 large eggs, 1 lb. powdered sugar, 1 lb. cake flour and 1 tsp. flavoring oil. Using these tools and ingredients, you'll be able to turn out delicious springerle cookie dough every time!

Director: Nathan Rubin
Producer: Christopher Salera
Still Photography & Sets: Debbie Campbell
Music with Permission: The Middle Vale performed by Kurt von Eckroth, Zitherist
Änis-Paradies ™ Springerle Cookie Molds: Linus Feller and Petra Mösli
Cards Artists: Crystal Copperstone, Becky McFarlane, Edith Plisko, Wilma Standish & Meredith Clark

Like us on Facebook:

Traditional Recipe: How to Make and Mold Gingerbread Cookies with wooden molds

Recipe Russian molded honey pryaniki (gingerbread)
 
Ingredients:

Sugar -150 g.
2 eggs
Butter - 100 g.
Soda-1 teaspoon
Honey - 5 tablespoons (150 g.)
Flour, wheat Flour - 470-500 g
Powdered flavors (spices)-1-2 teaspoons
⠀
Prepare your dough:
Mix honey, sugar, butter, and a pinch of salt in a bowl, then heat it over a water bath. Stir it until it's smooth and the sugar dissolves, this process will take around 10 minutes.


Remove from fire. After 3-5 minutes, when the kneaded dough is slightly cooled (no less than 70C), add about 100 g of flour and spices. Mix intensively so that there would be no lumps.

Then remove it from the stove. After 3-5 minutes when the mixture is slightly cooled, add about 100 g of flour and spices. Mix intensively so there are no lumps.

Let it cool and then add the eggs.

Add flour in portions, this is done because the quality of flour and other ingredients is not the same for every person. You cannot say how much flour you will need that's why it's better to add less flour than it is stated in the recipe. If the dough is too soft you can add more flour.

Knead dough tight enough so that it holds the shape, but it should be possible to further knead it with hands without extra effort. You should get a single lump of uniform structure, pleasant to touch.
It's important to not add too much flour, or the dough will be difficult to shape and the gingerbread could crack or be too hard.

If the dough is too soft it will stick to the mold and the pattern will not look good.

Pay extra attention to the dough consistency! This is one of the most important steps when you want to bake delicious a beautiful patterned gingerbread.

BAKING

Leave about 5 cm between the pieces of gingerbread on a baking sheet, because they will enlarge in the oven even more.
Bake the gingerbread immediately, do not let it lay around.

To make the pattern well-preserved bake the gingerbread in a pan.
First, bake the gingerbread at 250 degrees for 3 minutes, then open the door for 20 to 40 seconds, so the heat can come out. After that, reduce the heat to 170 degrees and bake it for 5 to 15 minutes depending on the size of the gingerbread.
When the gingerbread is ready it can be covered in icing.
If you leave the gingerbread, for a day, to rest in a glass jar or a tin the gingerbread will be even better and taste more delicious.

How To Make Springerle Cookies in a Semi-Traditional Way for Christmas, Ep.57 FWF

Today you are going to join me in making springerle cookies with a springerle rolling pin-truly a three-day baking adventure! I show you how to make the dough, shape them with a rolling pin mold, then cure them with butter and anise seeds, then bake them! Please subscribe and you can be kept up to date on this series! Also, check out my new shop with special vintage chic products designed by me! Peace and love and thanks. XO

For full recipe: