Textured Rolling Pin Springerle Cookie Recipe
If you’re really in the mood to make something absolutely spectacular, try making a Springerle Cookie. We tried this recipe below, and the cookies are not only edible, but are also beautiful. We aren’t professional bakers, so if we can make these, you can too! One thing to share is that this recipe (at least for us) was time-consuming.
See the adorable Embossed Moose Rolling Pin? So cute and crisp.
The picture shown here, I just adore. The images are precise. This little cookie is gorgeous, and being a novice baker, I was shocked. If you're willing to put in the work, you'll be rewarded!
Springerle Cookie Recipe:
- ½ teaspoon baking powder
- 2 tablespoons whole milk
- 6 large eggs, room temperature
- 6 cups sifted confectioners’ sugar, plus more for dusting and surface
- 4 ounces (1 stick) unsalted butter, softened
- ½ teaspoon salt
- 1 teaspoon anise extract
- 1 teaspoon finely grated lemon zest
- 9 cups sifted cake flour, plus more for dusting and surface
Glaze (Optional)
- Pure lemon extract
- Luster or petal dust, for decorating
Notes
Dissolve baking powder in milk in a small bowl. Whisk eggs with a mixer on high speed until very thick and pale, about 10 minutes. With the machine running, slowly add sugar, beating until smooth and creamy. Add butter, 1 tablespoon at a time, beating after each addition. Beat in milk mixture, salt, anise extract, and lemon zest until just combined.
Reduce speed to medium-low. Add 6 cups of flour, 1 cup at a time, mixing well after each addition. Remove bowl from mixer, and stir in remaining 3 cups of flour, 1 cup at a time, until flour is incorporated and dough is stiff.
Transfer the dough to a floured surface, and knead until the dough is smooth and not sticky, adding more flour if necessary. Divide the dough into 4 pieces, and wrap in plastic wrap.
Dust the surface with flour. Roll out 1 piece/section of the dough with a non-patterned rolling pin to ¼ inch thickness. Dust your new patterned rolling pin with flour and press firmly into the dough until the shape of the patterned rolling pin appears. Use a cookie cutter to cut out the cookies. Place cookies on a parchment-lined baking sheet.
Preheat oven to 220 degrees. Bake cookies, 1 sheet at a time, until completely dry, about 1 hour. They should not color. Let cookies cool on sheets on wire racks. Cookies will keep, unglazed and covered, for up to 2 to 3 weeks.
To make the glaze, mix lemon extract and a pinch of luster or petal dust in a small bowl, adding more dust as needed to get the desired color. Using a very fine paintbrush, brush the tinted extract onto the flat portion of each cookie around the relief. Using a clean, damp paintbrush, remove smudges. Mix additional extract and luster or petal dust in ½ teaspoon increments. (Recipe compliments of: www.marthastewart.com)
We would love to see pictures of your final project! Feel free to email or post to:
- Facebook page: https://www.facebook.com/sweetrollingpins
- Instagram: #fsweetrollingpins (post a picture or even the recipe you used)
- Email: stacy.krems@sweetrollingpins.com
Don't forget to check out our textured rolling pin collection