Recipe: Springerle Cookies
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 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.
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
- Pure lemon extract
- Luster or petal dust, for decorating
Dissolve baking powder in milk in small bowl. Whisk eggs with a mixer on high speed until very thick and pale, about 10 minutes. With 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 cups at a time, until flour is incorporated and dough is stiff.
Transfer dough to a floured surface, and knead until dough is smooth and not sticky, adding more flour if necessary. Divide dough into 4 pieces, and wrap in plastic wrap.
Dust 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 dough until the shape of the patterned rolling pin appears. Use a cookie cutter to cut out the cookies. Place cookies on 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 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, removed smudges. Mix additional extract and luster or petal dust in ½ teaspoon increments. (Recipe compliments of: www.marthastewart.com)
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