How to Make Springerle Cookies
How to make springerle cookies. These are flavored with orange oil or orange extract but other traditional flavors include anise and lemon springerle. These are a traditional German Christmas cookies impressed with a decorative pattern either using a wooden mold or rolling pin. I am also using mooncake molds to impress patterns on these cookies. They are perfect for your Christmas boxes as they improve in flavor over time.
Ingredients:
6 eggs at room temp
1 1/2 lbs powdered sugar, sifted
1/2 cup butter (113g) at room temperature
2 tsp orange oil (preferred) or 1 Tbsp orange extract
1/2 tsp baker's ammonia dissolved in 1 tbsp milk for 30 minutes
1/2 tsp salt
2 lbs cake flour
rice flour or powdered sugar for dusting
???? Tools I used:
Mooncake molds:
Fat Daddio's Rolling Guides:
Ateco square fluted cutters:
Ateco round fluted cutters:
Goody Woody Rolling pins: ga_order=most_relevant&ga_search_type=all&ga_view_type=gallery&ga_search_query=goody+woody&ref=sr_gallery-1-4&organic_search_click=1&pop=1
???? Ingredients I used:
Baker's Ammonia:
Orange oil:
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Tips and Tricks for Making Springerle Cookies — Springerle Joy's Christmas Gift
This video presents tips and tricks that Patrice Romzick, owner of Springerle Joy, has learned in the last three years since the first videos were aired. Enjoy! For more interesting tips and tricks for making springerle cookies and using cookie molds, visit our website at
Some of our favorite tips include letting your dough rest for 30 minutes to 3 hours, using a dough guide to determine if your dough is the correct thickness and using cookie cutters to get different looks from the same mold. This video features mold 1694: which is a star within a star — a perfect mold for Christmastime treats!
Need more tips for making perfect springerle cookies every time? Our tips page has tons of different tips and tricks for making springerle cookies and using cookie molds for crafting. Like us on Facebook to get even more tips and be updated on our videos:
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.
Springerle Cookies/Shortbread by Diane Lovetobake
The video and photo is owned by Diane Lovetobake. No Copying, pinning, publishing .....................................
In the 1600 The Baroque period was a time where picture cookies and molds really expanded. This cookie wasn't a easy one but the most enjoyable recipe Iv'e ever made....This is a delicious cookie that is well worth your time to make.
4 eggs
2 cups of sugar
1/2- 1 teaspoon anise extract or 4 to 6 drops of anise oil
3 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
Beat eggs on high for 4 minutes till thick, slowly add sugar and beat.
Now continue to beat forc15 minutes. Beat in anise
Cover with plastic wrap chill for 1 hour.
On a well floured surface roll out a rectangle the same with as springer is rolling pin. 1/2 thickness
Cut cookie dough according to design place on a greased baking pan cover with towel keep in a cool place overnight...
Preheat oven at 375 F place cookies in oven immediately lower oven to 300 F for 20- 25 minutes depending. ( You don't want brown)
Remove cookies immediately from baking pan...
Store cooled cookies in a closed container. Cookies can be served within 8 hours....cookies are even better if stored several weeks before serving....
Makes 4 dz cookies
For those that bake these all the time this was first my attempt, I'm sure your expertise in making these delightful cookies are superb..
Sorry for the noise in the background.......
18th-Century Cookie Mold Craft
Create your own winter holiday decoration with a historic baking twist! Using wooden cookie molds, like those used by Philadelphia German bakers, punch out ornaments to decorate and hang at home to celebrate the winter season. Watch the Museum's Dr. Tyler Putman demonstrate the craft and share more about cookie molds in our collection that belonged to Christopher Ludwick, who served as Superintendent of Bakers in the Continental Army during the Revolutionary War.
Honey Springerle Cookies Anne Watson's Cookie Molds Cookbook!
This is the other cookbook that was sent to me by Anne Watson and I couldn't wait to show it to you! This cookbook has everything you would need to know to use cookie molds successfully. I had so much fun making these and they were so good it was very hard to now eat all of them in one day!
What you'll need:
1 c Unsalted Butter or Margarine
1 large Egg
1/2 c Honey
1 T Milk
1 tsp Almond Extract
1/2 c Light Brown Sugar packed
2 tsp Cinnamon
1/4 tsp ground Ginger
1/4 tsp ground Cloves
1/4 tsp ground Nutmeg
1/4 tsp Salt
About 4 1/2 c All-Purpose Flour--- I used King Arthur's Gluten Free Flour and it came out perfect. I only needed 2 3/4 c of this flour.
Melt butter and set aside. Beat egg in mixer or large bowl. Add honey, milk and almond extract. Add to egg and mix. In a separate bowl, mix brown sugar, cinnamon, ginger, cloves, nutmeg and salt. Add to egg mixture and beat together. Add melted butter and beat. Add flour slowly until dough is solid enough for kneading. Knead until dough is soft and slightly sticky. Wrap and refrigerate for up to 30 minutes. Roll out with a regular rolling pin then use your springerle to imprint the dough. Bake at 350 degrees for 10-15 minutes. Cut and enjoy!
Cookbook used: Baking with Cookie Molds by Anne L. Watson 2010, 2015---- I have the 2015 edition