How To make Springerle (Molded Christmas Cookies)
4 lg Eggs
2 c Sugar
1 ts Anise extract
4 1/2 c Sifted cake flour
Beat eggs until very light and fluffy. Gradually add sugar; beat for 15 minutes. DO NOT underbeat. Fold in anise extract and flour. Roll dough
3/8-inch thick. Thoroughly flour springerle mold or rolling pin. Press
molds firmly to dough. Cut cookies apart and place on greased and floured cookie sheet. Let dry overnight at room temperture, covered with paper towels, or uncovered. Preheat oven to 375 degrees F. Place cookies in oven and immediately reduce temperature to 300 degrees F. Bake for 15 minutes. Cookies should not brown. Store cookies 2 to 3 weeks to mellow flavor. These cookies are very hard and may be used for dunking in coffee, tee or cocoa. For Christmas, paint designs with egg yolk colored with food coloring. Makes 6 dozen. -----
How To make Springerle (Molded Christmas Cookies)'s Videos
Making cookies with wooden cookie molds.
Quick and easy way to use wooden cookie molds .
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#cookies #baking #heart #birds #howto #easy #bakingislife #food #foodie #howtomake #best #cooking
Springerle Cookies by House on the Hill
Connie Meisinger of House on the Hill Cookie Molds shows how to make the perfect Springerle cookie! Visit for more information.
Molding Springerle Cookies by Springerle Joy™
For more tips and tricks, as well as a wide variety of stunning, high quality springerle cookie molds, visit
In this video, Patrice Romzick of Springerle Joy, LLC demonstrates how to mold springerle cookies of all shapes and thicknesses easily. You’ll learn tips and tricks that help beginners be successful the first time they try making springerle cookies. Patrice shows a few different strategies for making perfect springerle cookies each time, using three different gorgeous springerle cookie molds to demonstrate different techniques. Don’t forget to subscribe to our channel and Like our Facebook page at for regular posts with springerle cookie tips and tricks.
Did you see a mold you liked in this video?
Heart with Lotus Flower Springerle Mold:
Pine Cone Springerle Mold:
Edelweiss Springerle Mold:
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
How to make cookies with an embossed rolling pin
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Wait till you see how easy it is to make beautiful Christmas cookies in minutes! These pretty Christmas cookies were made with an embossed rolling pin.
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BLOG POST AND MY BEST COOKIE RECIPE FOR EMBOSSED ROLLING PINS:
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Music used in this video:
Hip Hop Christmas by Twin Musicom is licensed under a Creative Commons Attribution 4.0 licence.
Artist:
Yuletide Stamped Gingerbread Cookies- In the Nordic Kitchen | Nordic Ware
Paige Goehner joined us again in the Nordic Ware Kitchen and made these festive and tasty Gingerbread Cookies using our Yuletide Cookie Stamps. In honor of our 75th Anniversary, we are inviting local chefs and celebrities to share a recipe and help make some memories in the kitchen! Paige was the winner of the 6th Season of the Kids Baking Championship, featured on Food Network in 2019. She shared how easy it is to add fun designs to your cookies just in time for the holidays.
Get full recipe:
Yuletide Cookie Stamps:
Shop All Cookie Stamps:
SPRINGERLE ~~~ German CHRISTMAS COOKIES.
Springerle - the beautiful German Christmas cookies. Traditionally made with Baker's ammonia, which isn't something most people have handy. I experimented with baking soda and Baker's ammonia to figure out the difference. One thing that became clear - no matter what leavening agent you use - ambient humidity plays a huge roll.
Recipe:
1 lbs powdered sugar
1 lbs all purpose flour + plus more if dough is too sticky and for dusting molds
4 eggs
knife tip of either baker's ammonia or baking powder (amount is shown in video)
anise seeds
Beat eggs and powdered sugar until well combined and foamy.
Add flour and Baker's ammonia or baking powder until a smooth dough is formed. Add more flour if needed to make it non-sticky,
Rest dough covered in refrigerator for 1 hr.
Roll out small pieces of dough to half inch thickness - use your molds, cut out the cookies and place on parchment paper on baking sheet. Rest overnight covered with a tea towel to dry.
If you're in a humid climate, put cookies in dehydrator on lowest setting with door (top) removed or put in front of a fan for 20 - 30 minutes.
Bake at 300F for 18 to 22 minutes on lower part of the oven.
Cookies should not brown on top.
Store in a tin until they turn soft. In a humid environment, they will turn soft without extra steps.
ENOY and Frohe Weihnachten!