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Springerles and other cookies made with wooden molds

Posts: 7051
Location: Arkansas Ozarks zone 7 alluvial,black,deep loam/clay with few rocks, wonderful creek bottom!
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SPRINGERLES! These are a fun cookie to make and they keep forever....just four eggs, two cups sugar, three cups flour, a half teaspoon baking powder and two tablespoons crushed anise seed. We use all organic ingredients. My husband makes several batches every fall and gives them in tins to friends and family as gifts for holidays, and we eat a few...actually we eat a lot of them, especially if they don't come out 'perfect' in his eye
I'll try to post the recipe in more detail later. It is in the 'Joy of Cooking' and probably many other standard cook books.
I tried making another type of cookie using similar molds (mainly because I like it's name Speculatius) I failed totally getting an impression. My guy is the cookie maker here

About half of the molds in the pictures below are old family ones and the others are ones that my husband has made over several years. A nice small wood carving project that has no end of variety.

Please share recipes and pictures of molded cookies if you have them!
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pressing a mold to the dough
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laying out the cookies
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laid out to 'dry' overnight before baking in the morning
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some old and some new molds
Posts: 2773
Location: Central Oklahoma (zone 7a)
forest garden trees woodworking
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Those are very beautiful cookies, and looking at them has made me hungry.
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Posts: 10054
Location: Pacific Northwest
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I LOVE Springerles! Being part Swedish, these were always present during Christmas, and are my absolute favorite cookie. I love the taste, texture (crunchy on the outside, soft on the inside), and look of these! My mom used a rolling pin like this:

I wonder if there's a way to make a good gluten-free Springerle?

Speaking of recipes, here's the recipe my mom used, that she got from my Aunt Karen:

4 eggs
2 cups sugar
4-6 drops anise oil or 1/2 to 1 tsp anise extract (anise oil doesn't evaporate out like the extract)
1/4th tsp vanilla
4 cups flour
1 tsp baking powder
1/4th tsp salt

In a large bowl, beat the eggs for 15 minutes until very thick. After you have done the first 15 minutes, add the sugar slowely while beating and then beat for 15 minutes more. Add the anise oil and vanilla extract. Sift the dry ingredients together. Fold the dry ingredients into the egg mixture. Roll the dough out onto a lightly floured surface to approximately 1/2 inch thick, using a regular rolling pin. Lightly flour the dough and then, using a well floured springerle rolling pin, roll the designs into it. Cut them out with a pizz cutter, cleaning after each cut. Lightly grease cookie sheets and transfer the cookies onto the sheets.

Let the cookies rest uncovered for 8 hours or overnight to set the designs. Preheat the oven to 375 degrees F. Put the cookies in and immediately reduce to 300F  each time you put new ones into the oven. Bake for 10-15 minutes but don't let them brown on top.


I also have some other recipes my mom compiled over the years. I'm amazed at how different the ingredients are for some of them. One calls for Bakers Ammonia?!   I had no idea there was such a thing!


4 eggs
1 pound powdered sugar
4 to 6 drops anise oil or 1 tsp. anise extract (anise oil doesn’t evaporate out like extract)
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. bakers Ammonia (available @ some drug stores)
1/4 tsp. salt
4 cups cake flour

    Beat eggs in a stand mixer with paddle (not wire whip) for 15 to 20 minutes until light colored & very thick. Slow mixer down & continue beating while adding the sugar slowly. Then turn up & beat for 15 to 20 minutes more. Add the anise oil. Sift the dry ingredients together, except for 1 cup of the flour. Fold the dry ingredients into the egg mixture. Add enough of the last cup of flour to make the dough stiff enough to roll. Cover & let the dough sit for 15 minutes to ripen. Roll the dough out onto a lightly floured surface to approximately 1/2 thick, using a regular rolling pin. Lightly flour the dough & then, using a well floured springerle board or rolling pin, press the designs onto it. Cut them out with a pizza cutter, cleaning after each cut. Transfer the cookies onto parchment covered cookie sheets.
    Let the cookies rest uncovered for 8 hours or overnight to set the designs. Preheat the oven to 3750F. Put the cookies in & immediately reduce to 3000F each time you put new ones into the oven. Bake for 10 to 15 minutes but don’t let them brown on top.
Makes 2 – 3 dozen



4 egg whites 4 cups sifted confectioners' sugar
4 egg yolks, beaten 3 1/2 cups cake flour
1 teaspoon baking powder 1/4 teaspoon salt
2 tablespoons anise seed

Beat egg whites. Add sifted powdered sugar and beaten egg yolks. Beat for 15 minutes (!) Sift cake flour with baking powder and salt. When you roll them out, use just enough flour to roll easily. Roll lightly to 1/4 or 1/2 inch thickness and press design into dough with a well-floured 'Springerle' rolling pin - but don't go all the way through the dough. (The rolling pin has designs cut into it. They sell them in specialty stores.) Butter a cookie sheet and then sprinkle it with anise seed. Cut each section apart carefully and transfer the cookies to the sheet. Let stand overnight to set the design. Otherwise, they sort of melt into themselves. Preheat oven to 350 degrees F. Bake for 15 minutes. Do not brown. Springerles are hard at first, but if you store them in a bread box they become tender.



4 eggs 2 cups white sugar
1 teaspoon anise extract 2 tablespoons anise seed
4 1/2 cups cake flour

Beat eggs until light and fluffy, gradually adding sugar (approx. 15 minutes). This is important, do not underbeat. Fold in extract and flour. Roll dough out on lightly floured surface to about 3/8 inch. Use rolling pin to firmly "imprint" the design onto dough. Cut cookies apart and on greased baking sheet, sprinkle with anise seeds. Let cookies sit out overnight, covered, to "dry". Preheat oven to 3750F Place cookies into oven and reduce temp to 3000F. Bake until light yellow only, approx. 15 minutes. They are not supposed to get brown! These cookies are a hard cookie, need to be stored for at least 2-3 weeks. You can add a slice of apple to "soften" back up or a slice of bread works, too. Replace bread or apple every 2-3 days.
Makes: 6 dozen



4 1/2 Cups Flour - Sifted 2 tsp Baking Powder
1 Pound Powdered Sugar 4 Eggs
Anise Seeds 1 Tsp Fresh Grated Lemon Rind

Sift the Flour and Baking Powder together. Beat Eggs until light and fluffy, at least 5 minutes. Add Lemon Rind and beat some more. Add powdered sugar to the beaten eggs and lemon Rind, and beat until light and fluffy and lemony colored. Gradually add the flour until you develop a good stiff dough. Place dough in bowl, cover, and sit in Refrigerator for at least one hour. Grease Cookie sheets and sprinkle with Anise Seeds. Remove dough from fridge, roll out on well floured board until dough is about 1/4 inch thick. Make sure dough is not sticky, if it is, add more flour and kneed as necessary. Press designs into dough, then cut cookies and place on sheet. And you can place them quite close together as they do not "spread". Leave uncovered over night to dry. Next morning bake at 3500F for about 20 or 25 minutes, do NOT brown. Let cool, then place in airtight canister and store in cool place for two weeks.



Makes 3 to 12 dozen, depending on size of the roller’s cookies.

2 tablespoons whole milk
6 large eggs, at room temperature
½ teaspoon salt
½ teaspoon oil of anise
1 2-pound box of sifted cake flour, plus 2½ additional cups for kneading
1 teaspoon baking powder
6 cups powdered sugar, sifted
½ cup unsalted butter, softened
Lemon or orange zest, optional

Dissolve the baking powder in milk and set aside. In a large mixing bowl, beat the eggs until they are thick and lemon-colored. This takes about 10 minutes in a strong mixer. Slowly add the powdered sugar, then the softened butter, beating until creamy. Add the baking powder mixture, salt, flavoring and, if desired, lemon or orange zest. Gradually beat in as much flour as you can with the mixer, stirring in the remainder of the 2-pound box to make a very stiff dough. Turn the dough out onto a floured surface and knead with the extra flour (at least 2 cups) until the dough loses its stickiness. The amount of flour to add depends on the humidity, size of eggs, etc. On a smooth surface, well dusted with flour or powdered sugar, roll as much dough as you can handle comfortably to approximately 1/3" thick. Dust the top with flour or powdered sugar. Gently and firmly press the springerle mold into the dough to imprint the design. Cut the cookies apart using a knife, pizza wheel or pastry wheel. Place the cookies on a kitchen towel or pastry cloth and allow to dry uncovered for 12 to 24 hours. Bake on a greased or parchment-lined baking sheet at 225° to 325° F, just until the cookie bottoms are barely golden. To determine the correct time and temperature, test by using a single cookie. If the oven is too hot, the cookie will puff up and/or brown quickly. Cool the cookies on a rack and store them in tightly covered containers or in zipper bags in the freezer. Springerle keep for months and improve with age - make them in October or November for Christmas.



8 eggs
2 lbs. powdered sugar
2 lbs. cake flour
4 tsp. anise oil

Whip eggs until stiff. Add powdered sugar and anise oil and mix until smooth. Add flour mixtures, Mix until blended. Put in pan and cover with damp towel. Roll 1/2" thick Place on papered tray with sprinkled whole anise seed. Place where they can dry for 2-3 hours. Bake for 8-10 minutes in 325* oven and watch carefully. Should be white in color.



1 Tbs anise seeds, crushed 3 Cups of all-purpose flour
Pinch of salt 3 Large eggs, at room temp
1 1/2 Cups of sugar 1/2 Tsp vanilla extract
1/2 Tsp grated lemon peel

Grease 1 cookie sheet and sprinkle evenly with anise seeds. Combine flour and salt in a bowl. Beat the eggs in a mixer bowl at high speed until they are thick and pale, about 2 minutes. Gradually beat in the sugar; beat 2 minutes more. At medium speed, beat in the vanilla and lemon peel. Gradually add the dry ingredients, stirring with a spoon, to form a stiff dough. Knead the dough on the work surface 5 times or until smooth. Divide the dough in half. On a lightly floured surface, roll on half of the dough ¼ -inch thick. Lightly sprinkle a springerle rolling pin or mold with flour. Firmly roll or press mold into the dough to imprint the designs. (Cookies should be about ¼ inch thick.) Cut out the designs with a knife. Place them ½ inch apart on the prepared cookie sheet. Repeat the process with the remaining dough, rerolling the scrape. Let the cookies stand at room temperature for 12 hours to dry. Preheat the oven to 250°F. Bake small cookies for 40 minutes, large cookies for 50 to 55 minutes, until the tops are firm but not colored. Cool completely on a wire rack. For best flavor, store in an airtight container 2 to 4 weeks. Decorate if desired.



1 pound powdered sugar, sifted
4 eggs
4 1/2 cups cake flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1 tablespoon lemon zest
Crushed anise seeds

Beat the eggs with an electric mixer for 10 minutes. Gradually beat in the sugar. Sift together the flour, baking powder and salt. Gradually add the dry ingredients along with the lemon zest and a 1/2 teaspoon of the anise seeds to the egg mixture. Mix well. Cover tightly and chill 4-5 hours. Divide the dough into fourths. Roll 1/4" thick, dust lightly with flour and press with springerle mold*. Cut the individual cookies apart with a cutter wheel. Place them on a lightly floured surface, cover with a towel and let stand to dry overnight. Grease baking sheets and sprinkle them with anise seeds. Brush the excess flour from the cookies, place them on the sheets and bake at 250F for 25 to 30 minutes. Store in an airtight container.


Molding Springerle Cookies:

1 - Dust springerle boards with powdered sugar.
2 - The dough has been divided into several portions.  Roll out one portion of CHILLED DOUGH to a thickness of at least 1/4 inch on a lightly floured pastry cloth or board.
3- Press down firmly enough to make clear, deep impressions of the springerle designs; carefully lift off mold.  (Alternative: roll dough on surface of mold & invert mold).
4 - For the first several moldings, repeat dusting molds each time cookies are molded.
5 - Cut cookies apart with a floured knife or pastry wheel.
6 - Lift each cookie carefully to a lightly floured cookie sheets.  Cover sheet of cookies with a towel; let stand 8 hrs. or overnight to air dry.
7 - Brush excess flour from cookies.  Rub bottom of each cookie with a finger dipped in water.  Transfer cookies to large cookie sheets greased or sprayed (and sprinkled with anise seed - if desired).  Place cookies about 1 inch apart.
8 - Bake in a slow oven (300 degrees) for 15-20 minutes, or until set but not browned.  Cool on wire racks.  Store in tightly covered containers for at least a week to mellow.  You may wish to store them for a longer time in the freezer.

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Thank you all for the cookie recipes! They sound delicious.

Your husband is quite the woodcarver and woodworker!
What type of wood did he use for these?
I still have all my chisels and the old German ones that were given to me.
I do miss carving a lot!
Plus the woodworking and lathe to make wooden bowels and cups.
It has a very calming effect on me.
Judith Browning
Posts: 7051
Location: Arkansas Ozarks zone 7 alluvial,black,deep loam/clay with few rocks, wonderful creek bottom!
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nicole...what a wonderful list of recipes!  I've been meaning to add the one Steve uses to this thread and am pretty sure you've got it covered...ours is from the 'Joy of Cooking'.  A long time ago, Steve carved molds into an old wooden rolling pin for a customer like the one you've pictured...We never got a picture of it though.

Lynn, Steve says that traditional wood for the molds was pear although he used apple for his because he didn't have any pear.  He says that other fruit woods would work also.  Carving sounds like great winter some pictures here if you make some cookie molds

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