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Springerle Cookies

Springerle Cookies

Course: cookies, Dessert
Prep Time: 1 hour
Cook Time: 15 minutes
Total Time: 1 hour 15 minutes
Servings: 4 -6 dozen
Author: Laureen King
These beautiful cookies are made with a great Springerle cookie dough and gorgeous cookie molds.
Print Recipe

Ingredients

  • ½ teaspoon baking powder
  • 2 tablespoon milk
  • 6 eggs room temperature
  • 1 ½ lbs powdered sugar 6 cups
  • ½ cup unsalted butter softened
  • ½ teaspoon salt
  • ¾ teaspoon cardamom
  • 1 tablespoon grated orange zest
  • 8 cups sifted cake flour

Instructions

  • Dissolve baking powder in milk and set aside.
  • With whisk attachment beat eggs until thick and are a lemon colour (about 15 minutes)
  • Slowly beat in powdered sugar, mix well.
  • Next beat in softened butter, combine well.
  • Add baking powder and milk, salt, cardamom and orange zest.
  • Change to paddle attachment, and gradually beat in flour (as much as you can with mixer)
  • On floured surface knead in remaining flour to make a stiff dough that is not sticky.
  • Divide into 4 pieces and wrap in plastic wrap.
  • On well floured surface, roll out 1 disk of dough to ¼ - ⅜ inch thickness.
  • With pastry brush dust flour into cookie mould as well as top of dough.
  • Press mold firmly into dough, then gently remove cookie mold.
  • Using a roller cutter or knife cut out shape.
  • Place cookies on baking sheet lined with parchment paper.
  • Leave stand uncovered for 20-24 hours to dry before baking.
  • Bake at 300 degrees for 15 minutes or just until bottom starts to brown.
  • Makes 4- 6 dozen depending on cookie mold size.

Notes

Recipe adapted from Nini's Perfection Springerle Cookies from House on the Hill