How To make Springerle Cookies
3 Eggs
1 1/3 c Sugar
1 1/4 ts Grated lemon rind
1/8 ts Baking powder
2 1/4 c All-purpose flour; to 2
-1/2,divide 1 1/4 ts Anise seeds; crushed
Recipe by: Southern Living
Beat eggs at medium speed of an electric mixer until thick and lemon colored; gradually add sugar, and continue beating 5 minutes. Add lemon rind, baking powder, and enough flour to make a soft dough, beating well. Chill dough at least 3 hours. Let dough stand at room temperature 15 minutes. Turn dough out onto a floured surface; roll
dough to 1/4-inch thickness using a regular rolling pin. Roll with a floured springerle rolling pin, pressing firmly to imprint dough. Cut cookie squares apart. Place cookies on a wire rack; cover with a paper towel, and let stand in a cool, dry place about 12 hours to set the design. Sprinkle anise seeds onto well-greased cookie sheets. Top with cookies, design side up. Bake at 300 degrees for 15 minutes or until light yellow, but not golden. Cool on NOTE: Springerle is a particular kind of cookie that originated in Europe and is made with a special rolling pin having a carved design embedded in the surface. By rolling over the dough with this special pin, the design motif becomes imprinted on the dough. In addition to its distinctive design, the Springerle has a firm texture and a strong anise flavor that distinguishes it from other cookies. It is traditionally served at holidays and other special occasions. When shaping Springerles, first roll the dough with a regular rolling pin, then with the carved pin, pressing firmly to imprint the design. Cut the cookies into squares following the imprinted lines. Use this recipe to make Springerle Cookies. It contains very little leavening, so the cookies won't rise too much and will keep their design during baking. -----
How To make Springerle Cookies's Videos
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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How to Paint Springerle Cookies ???? #cottagecore #cozyvibes #ghiblicore
Holiday Traditions: Decorating Your Springerle Cookies
So your finished pressing your cookies, how do you decorate the intricate designs? Donna shows us how to paint our cookies in an authentic way.
Part One:
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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:
Holiday Traditions: Making Springerle Cookies
They look good and in a previous taste test we confirmed they taste good but how are they made? Museum Staffer Donna Casaceli walks us through the process of creating these beautiful and festive cookies and some surprising history behind one particular ingredient.
Taste Test:
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Want to try your hand at these? Here's Donna's recipe:
The recipe I use is the one used at Firestone Farm and dates to the 1870's. The Firestones were of German descent, and came to the Ohio region from Pennsylvania.
5 eggs - beaten to a stiff cream
fold in 2 cups pulverized (powdered) sugar
next mix in 3/4 to 1 tsp hartshorn (bakers ammonia / ammonia bicarbonate)
and the zest of one lemon
add 4 1/2 cups sifted flour
The dough should chill overnight (refrigerator is fine for this step)
After the cookies are pressed and cut, place them on a very lightly greased cookie sheet sprinkled with anise seed.
Set them in a cool dry place for 24 hours to dry out the tops - DO NOT use the refrigerator for this step, as the cookie tops will not dry out properly. I use an attic room with the heat vents turned off.
Bake at 250 degrees for about 40 minutes - use an unpressed piece of dough as a tester - when the center springs back, the cookies are done.
Do not over bake them - they should be a nice white color, with very little golden color on the bottoms only.
Once they are done and cool, place them in a glass or ceramic airtight container for 3 - 6 weeks to cure. You can decorate them during this time, just be careful to let the sugar paint dry and then return them to finish curing.
Homemade Springerle - German Style Cookies
This video shows how to make Springerle, which is a German style cookie. To make these, you need to have cookie molds. These molds imprint 3D pictures on the cookies. Enjoy making your own! Thanks for watching, commenting and subscribing!
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Here’s a great site to purchase cookie molds: