When it comes to holiday cookies, I’m always inspired by the stunning creativity and designs that bakers display this time of year.
And I’m always on the lookout for new cookies to make to impress and gift to my friends and loved ones.
While Springerle cookie molds are not new to me, I’ve pulled them out of my stash because they may be new to you.
I think you’ll like these.
Springerle cookie molds are made from a wooden block which have a carved image in them.
It’s a relief design, but it creates a raised image within the cookie dough.
And there are some beautiful Springerle images available too.
I own a handful of molds but these two are my all-time favorite because of their vintage twist.
I love the image of this 18th century lady with her bustled dress, petite basket and pretty parasol.
I imagine she’s leaving a leisurely ladies’ lunch and perhaps, her basket is filled with beautiful cookies or high tea biscuits from the 3-tiered dessert tray.
Meanwhile, the dapper chap peddling after her on his Penny Farthing evokes an equally delightful and old fashioned vibe.
OK, I’ll admit I had to do a quick search for the name of that high wheel bicycle and now I know it’s called a Penny Farthing.
I used a Gingerbread recipe for these cookies. If you’re making authentic Springerles, it requires a different dough.
Meanwhile, when you use a Springerle mold, just press the carved block into the dough.
If you’ve ever done any rubber stamping projects, it’s the same principle.
Really lean into the dough so the image will come out clean and complete.
Voila! How lovely is that?
Don’t you just love the way this lady pops right out of the dough at you?
The other key when using Springerle cookie molds is to always lightly (and thoroughly) dust the carved image with flour to prevent the cookies from sticking.
Molded Gingerbread Cookies
Ingredients
- 3-1/4 cups sifted, unbleached flour
- 1/2 cup granulated sugar
- 1/2 tsp ground cloves
- 1/2 tsp nutmeg
- 2 tsp ground ginger
- 1-1/2 tsp cinnamon
- 3/8 tsp baking soda
- 1 zest from one orange
- 1/2 cup vegetable oil
- 1/2 cup dark corn syrup
- 1/2 cup molasses
Instructions
- Combine the dry ingredients and set aside.
- Mix the liquid ingredients together.
- Mix the dry and liquid ingredients together in a stand mixer. Make sure you use the dough hook attachment, NOT the paddle. Mix for about 7-8 minutes, until a dough forms.
- If the dough is still crumbly after mixing, you may need to remove it and knead it for a bit slightly, until a firm dough ball forms.
- Divide the dough into two oval discs.Wrap the dough in plastic and refrigerate for at least one hour (or overnight, if you prefer).
- On a lighjtly floured surface, roll the dough to a 3/8" thickness.
- Brush the mold with flour before each pressing to prevent the dough from sticking.
- Place cookies on parchment lined cookie sheet and allow to dry for at least 8-12 hours, longer if the weather is humid.
- The tops of the cookies should feel dry to the touch.
- Bake at 300-degrees for 12 minutes. Larger cookies may require 14-15 minutes for baking.
- Cookies will be soft when removed from the oven. Slide parchment sheets onto cooling racks and allow to cool completely before moving the cookies.
Here’s a closer look at Mr. Penny Farthing.
The face is not as clear as I’d prefer, because I didn’t press down hard enough on that area of the block when I pushed it into the dough.
This is a reminder of why it’s so important to apply a good amount of pressure when using Springerle molds.
I think the cookie still looks decent because the bike and spokes are pretty clear.
If I’ve piqued your interest in the centuries-old tradition of Springerle mold use, do check out my previous post, which features the more traditional looking Springerle cookies HERE.
I’ve seen photos of bakers over the years who collect larger molds as use them as kitchen decor.
Springerle molds are works of art after all (but still designed to be actually used).
If you’re interested in buying Springerle molds, here are a few links to some of my favorite resources.
There are some stunningly gorgeous Springerle cookie molds available whose intricate detailed carving will simply take your breath away.
Here are a few of my favorite Springerle mold sources that I’ve used over years:
FANCY FLOUR | GINGERHAUS | I LOVE SPRINGER
SWEET IMPRESSIONS | SPRINGERLE EMPORIUM | SPRINGERLE TRADITIONS
Oh, if you’re wondering what these two spools of lovely velvet rope have to do with cookies, it’s everything… because it matches the gingerbread.
And that gives you a bit of a glimpse into how I often select my props for food styling.
I hope you make some time to give Springerle molds a try.
They are fun to use and equally fun to collect.
Thanks for stopping by.
See you back here next time.♥
I love Springerle cookies and the forms are so nice. I’ve had a wooden form for many years but I haven’t made the cookies in a while. I love the dark wood forms you have — so pretty. They are even too pretty to put away and just drag out during the holiday season. I wonder if I could darken my forms with coffee or tea and then oil them. Are you planning on lots of baking for the holidays? Hubby and I will do a bit but we leave for a warmer clime in January so we don’t want a lot of leftovers. Love your dark photos — are you still taking photos in the same area as before? Sending love and hugs!!!!
Happy holidays, Marisa.
I just started working on baking cookies for gift giving.
As for your Springerle forms, I don’t think I would mess around with changing the color.
I worry that they wouldn’t come out the way you may envision.
The lighter molds are nice. Perhaps you could just add a few new, darker ones to your collection-lol.
And yes, I’m still shooting photos in that dining room corner in front of the window that has the most wonderful natural light.
Safe travels during your upcoming trip.
xoxo
Hello Lisa,
I am just catching up on my favorite blog readings since we recently sold and moved from our farm. Congrats again on giving us such STUNNING photography to look at. And I love it when you discuss your props, etc. May I ask what you used for the wrapping paper of the little packages in this post? Thanks again for sharing these special cookies with us!
Sincerely, Becca
Thanks so much, Becca.
I’m so glad you’re inspired.
For the little gift box props (you’re going to love this), I used macaroni and cheese boxes from my pantry (macaroni, still inside-lol).
The paper is packing paper that I saved that was originally wrapped around a fragile amazon order.
I smoothed it out and just wrapped it around a cardboard fabric tube (which I got for free from Joann Fabric store).
Yes, I save paper like that-lol.
You can also find the wrapping paper in most gift wrap aisles or on Amazon listed as “kraft or brown wrapping paper).
Hope that helps (and gives you a chuckle too).
Hi Lisa,
I just want to say I miss seeing your beautiful work and I am happy I received your e-mail.
Stay Safe
These are beautiful! I wonder if you are able to say where you bought the molds, and what recipe you used. Thanks very much in advance.
Greetings Stella,
I just updated this post to include a molded gingerbread recipe and links to a few wonderful cookie mold shoppes.
Happy holiday baking.
xoxo
Thanks so much, Lisa! It’s so great to have your recipe — can’t wait to try it out. I love the colour and visual texture of your cookies!
Thanks again, Stella.
I’d love to see how yours turn out.
Pop me a photo if you’re up to it.
Take care.
xoxo
Hi there,
I have some molds I love so much that I would like to display them in my pantry or somewhere even when they are not in use. Do you have any ideas on this? Have been thinking on it for awhile but just not coming up with anything brilliant so far. The ones I want to display are the 12 days of Christmas so I have 12 small molds, all with individual hooks at the top for hanging. I appreciate any ideas you can share!