Springerle Cookies by House on the Hill

[@oneitalia2312]

Yours is THEE BEST cookie recipe, in general......and the Springerle Cookie is THEE BEST and noteworthy cookie ever! Who cares if they have to sit for 24 hours before baking??? Preparation is the key here. What a gorgeous cookie!!! The molds are exquisite. These cookies are only made for people you love. I wouldn't dream of making these for the people I bake for at my job. I will come in to work the next day and see the remaining cookies tossed about, piled and thrown around in some dilapidated old box. What a pity. Seeing that is a sure way not to put my beautiful desserts in their hands. Springerle are only for people you love and who appreciate all you do for them. Thank you for this wonderfully well thought out demonstration and the perfect recipe. ♡♡♡

[@999Lumen]

HI Connie, I'm so glad you posted this video - now I'm not so intimidated when it comes to actually using my molds! I want all of the molds in the catalog! Cheers!

[@CountryGirlNOhio]

I have made these for 32 years....I'm making some now. Wonderful cookies. Thanks for the vid and you have a very Merry Christmas.

[@BirdieBee79]

Nice to see Springerle cookies on youtube, my favorite Christmas cookie. My Gramma used to make them with anise seeds in the cookies.

[@scottsnodgrass4361]

I’ve been following this recipe for about 5 years and they’re amazing. I have so many requests for these cookies from friends, family and my daughters teachers. I review your video every year as a refresher as it’s the kick off to my holiday baking. Thank you so much for sharing your family secret!

[@visnjalivancic3953]

The BEST instructions for these cookies

[@Janice12649]

I make Springerles every year, my recipe is a little different but they turn out the same as in the video, I use anise seeds and anise oil for those that can not eat seeds, I have 2 boards and 3 rolling pins but I love the boards the best, and when I'm not using them they decorate the kitchen setting on the wall shelf for everyone to see when come in the kitchen.

[@NichaelCramer]

Thank you. I got a copy of your booklet and one of your molds from King Arthur Flour a few years ago. Today I finished this year’s batch; a full recipe of both anise and lemon springerles (resulting in nine dozen of each). They came out wonderful.

[@brigitteknop9040]

Amazing !! I was searching for this molds,finally found... Here in Brazil haven't this type ...thank you !💓💓💓💓

[@frankglab5515]

It worked! I've been looking for a recipe that WORKS and takes the detail of the mold but doesn't stick! Yours is WONDERFUL! Thank you. Thank you! Thank you!

[@530Sharis]

Excellent teaching and demonstration. Thank you. So looking forward to starting these.

[@danm1438]

Thank you for posting. Such well done instructions! How well will this work with a patterned rolling pin versus a mold? And what thickness would you use in that case. TY.

[@conniemeisinger1611]

Oops missed this question. A patterned pin that is NOT laser cut wood works well. The thickness will depend on the depth of the design and also how much pressure you exert when rolling out the dough. It takes some practice, but if you get adept at using a patterned pin you can make cookies much faster.

[@kristinasullivan8198]

Thanks for the video. It has helped me improve my springerle cookies and informed me what the perfect cookies should be like. I love my cookie molds and the gorgeous cookies they help me make. They are best sellers for the church cookie sale every Christmas, helping us to pay for the new roof! Licorice lovers love them too. To answer the questions of others, springerle cookies have a licorice/anise flavor and some recipes also have lemon zest. They are very beautiful and help any busy household; make them in November and they are ready to enjoy for Christmas and New Years with coffee, tea, ice cream, or champagne! I am not a licorice lover but I love these cookies.

[@pretzelsbuns5990]

ive been making springerle for quite a while. this recipe turned out better than any other ive made. thank you very much!

[@donnafaria3120]

I made them for the first time! Great instructions and they came out great. I found there was a learning curve and I think I will add the flour gradually as I found my dough was very dry. I probably could’ve used a little less flour due to my climate. Otherwise they came out great!

[@moonstarr8053]

I cannot wait to try these for Christmas. They are so beautiful.

[@KraftwithaK]

Thank you. I have some lovely moulds and I wasn't getting a nice clean impression. Now I know why. This was really helpful.

[@3poppyseeds]

Just unpacked my shipment from House on the Hill. Waiting until after Christmas to make them. I wish I could have made them for the Holidays, but short on time this year. I will let you know how they turned out. Thanks for the great instruction video.

[@sethanewsome]

Thank you so much. I just became aware of springerle cookies, and I think this will be a wonderful new hobby for me. This video will help me get started.

[@deboraharaujo6725]

It was nice speaking with you today. I love the molds! I'll have to try your recipe sometime, instead of just thinking about clay.

[@pcking2008]

I appreciate the time you took to make this video. Thank you USAboy

[@isoldaooak]

Thanks for the video. Can I add color?

[@Beachdudeca]

Thank you very much for the posting , I have a much much greater appreciation now for the work put into Springerles , it really is more like an edible crafting projecti then your average cookie experience :)

[@a2girlbratz]

This was the best cookie recipe for cookie mold cookies!

[@3poppyseeds]

So now I have made them following your instructions, they are In the drying stage. Can't wait to bake and taste!

[@oneitalia2312]

Sweet perfection! Thank you for your time in sharing your technique.

[@meaganertle5897]

this video is really helpful.it helped me finish my german 5th grade monologe.

[@rightintime]

Thank you for this wonderful, professional video! Springerles have been a tradition in my family (from Hermann, Missouri) for generations. Now that my mother and aunts are in their 80's, it's up to me. I've made them for the past 2 years, but this tutorial helps me feel less intimidated. Question: when you suggest 4 weeks "aging" time, does that mean just sitting in a cool dark place, not in the freezer?

[@fernandessophie2519]

Très intéressant et très joli! j'ai vu une technique qui consiste à mettre des règlettes de différentes épaisseurs suivant le moule, et l'épaisseur voulue par rapport au moule utilisé ou à l'impression des motifs. celles ci, placées de chaques côtés de la pâte, le rouleau, roulant sur ces règlettes. Merci madame pour cette recette, belle recette... :)

[@Chris-c7k8d]

I was gifted a couple clear colored springerle molds and am wondering if they are better for a beginner. Thank you for your instruction.

[@conniemeisinger1611]

I have never used them, but if they release from the dough they should work fine.

[@Chris-c7k8d]

Thank you.

[@galladiel]

Butter? All the recipes I've seen didn't use butter. Is it a latest addition? Also, it would be nice to see the texture of the cookie on the inside.

[@conniemeisinger1611]

There are so very many recipes for any cookie and Springerle is no exception. This was my grandmother's recipe that she used from the 1930s until she could no longer make the cookies. She got the recipe from her German neighbor in her home town of Darmstadt, Indiana which was very much a German settlement. Here is a path to a blog entry that shows the texture of the cookie: www.houseonthehill.net/blog/2018/08/how-thick-to-roll-springerle-dough

[@loislombardo9619]

Which flour do I use for dusting? Cake flour or regular flour?

[@Evelyn-zn6td]

I followed this recipe to a “t”, at least, I’m pretty sure I did... the cookies kept the print but puffed up a bit more then I’d have liked. The strange part was they tasted closer to a dense cake then a cookie. Edit: the recipe says it should have a cake like texture, so I guess I got it right. “Break the baked test cookie in half and make sure that the cake-like texture is fully formed and that no doughiness remains”

[@Merryrobin]

My grandmother used to make Springerles every year when I was growing up. I want to learn how to make these cookies. but its a bit overwhelming since I never seen her make the cookies. I was surprised by the aging process that you use. Is it the hartshorn that ages them for a month? I don’t remember that growing up, but I remember the cookies getting stale if not properly stored. What is easiest type of mold to use for the first batch? I want them to taste good more than how they look

[@michellesweeney2626]

If using baking powder do you still let it sit in the milk?

[@snobahr]

This was so helpful! Thank you for posting this video :) I have two House on the Hill molds, which I haven't yet used. I'll be trying to make springerles for my family after Halloween, so they'll be ready for Thanksgiving :)

[@sherryfernandez9325]

pampered chef cookie mold

[@priscilapedrosa6266]

I love this video

[@maureenhagerty6328]

does the little copper ring you used to cut the cookie come with the mold?

[@nobodyspecial2162]

My mother set the cookies to dry on a lightly sprinkled bed of anise seed.

[@katiemoore8800]

Hello, If you are using baking powder, how much water do you mix it in before adding to the egg mixture? Thank you! My mom made these cookie and they are incredible!

[@conniemeisinger1611]

Hi Katie, You can mix in 1 tablespoon of water or directly into the egg mixture. Happy Baking! Connie

[@katiemoore8800]

Hello Connie, If your using baking powder, would you still add the milk into the batter? Thank you! Hope you’re having a lovely holiday season!

[@louisecaron8839]

can you use the ammonia milk mixture left to sit overnight?

[@nauort23]

I've been eyeing these cookies online for days, but didn't have the time/money to make it happen for Christmas this year (those $pringerle molds are very expensive!!). I made Polish "amoniaczki" instead, which came out great. Anyone have any advice re: purchasing Springerle molds and/or making the cookies? Are they worth all this work, or is this an old-fashioned concept (like, say, aspic), more about presentation/appearance than taste?

[@pfriedler]

I love using your molds, do you suggest letting the dough rest before rolling out?

[@Evelyn-zn6td]

On her website she lists this recipe and says the dough can rest minimum 8 hours and up to 3 days.

[@gretchenkopmanis5972]

At 4 minutes into the video, you say to start "kneading in flour.' What kind of flour? Cake flour or regular flour?

[@conniemeisinger1611]

Cake flour would be best, but I have used all purpose flour if I am out of cake flour with no problem.

[@conniemeisinger1611]

This should be cake flour, the 2 pounds that are listed on the recipe. If you need more flour to make the dough less sticky, ideally cake flour, but a few tablespoons of all purpose flour will work fine if you don't have an extra box of cake flour.

[@skalkaTV]

Thanks for the video.

[@nancybarginear6150]

Very well made video

[@cajasdesabores]

gracias por la receta

[@Londoncookier]

Connie I recently purchased some of your molds and a couple of rolling pins. I am not sure how the Springerle cookies taste. I was therefore thinking of making Shortbread Cookies. Will this work with the Molds. Also please let me know how the Springerle cookies taste

[@l2iowacowgirl893]

They have a black licorice taste. Im going to try some with vanilla bean past not a fan of anise

[@debradumitriu3298]

Connie, i use to have your catalog i cant seem to find certain molds is there anyway to find out what is in production and who has them?

[@Sheepdog1314]

harts horn (sp?) is Hirschhornsalz in German

[@dunzxoxo]

thank you so much, saw this on I think a Greek site

[@debradumitriu3298]

I would like to see you do a very large cookie

[@KraftwithaK]

There's a recipe on the House on the Hill website.

[@OrioleBeagle]

Will these molds work with shortbread dough?

[@laZOETje]

check wikipedia - it's "hart's horn". interesting.

[@scottsnodgrass4361]

Wikipedia? Really?

[@oohdelolli2334]

I have read that authentic Springerle Cookies have no butter in them. Comments?

[@conniemeisinger1611]

This recipe is from my German grandmother who grew up in a German settlement in Indiana. I have seen hundreds of recipes for Springerle and some have butter but many do not.

[@indigenouspotliquor3546]

Wow I mean I just can't get past ammonia in the dough

[@kindrapizarro3759]

It's bakers ammonia. Not the same as the one you clean with.

[@zzzbarb]

My next quest...to bake these cookies.

[@mylittlecookies1173]

*welkom! kzbin.info/www/bejne/b3KtcqeBd5VgaKM😘

[@hildaschleich2323]

I wached this Video again....And I m sorry But this are Not Springerle at all.....maybe American Style

[@scottsnodgrass4361]

If these aren’t Springerles, I’d sure like to know why!

[@l2iowacowgirl893]

Share your recipe

[@AB-jq7bz]

Real Springerle they Not Made with butter.

[@TheUrbanDomesticDiva]

Yeah...I was wondering about that. I did a video last year based on a traditional old german cookbook recipe, and I did not use butter because the recipe did not all for it. I bet it helps with the texture. Also, I aged the cookies on a butter lined sheet with a sprinkling of anise seeds, which also seems VERY traditional. But some people dislike anise and can't do seeds. So, I can see the appeal of anise oil, though not traditional. It's such a challenge to follow tradition while appealing to modern needs and palates.