Springerle Joy Christmas Cookies
I am so excited today to tell you story behind these beautiful Springerle Joy Christmas Cookies.
When I was at Cookie Con I decided to crash a few of the Pre-Cookie Con Classes when I arrived. I went to see some old friends and made a few new one’s. I had never met Patrice from Springerle Joy but the funny thing about it is we became friends instantly.
I am normally kind of shy when it comes to asking people to guest post on my blog, but for some reason, I wasn’t going to leave Cookie Con until Patrice said she would do a post for you. She asked me what I wanted her to make and I told her to make something that she liked. Well, she not only made something she liked, she made something I love!
I am going to be honest with you. When I got home from Cookie Con, I got on my computer and started watching Patrice’s video on how to make the cookies because I have never tried to make them before. I watched her recipe video but before I could make them she sent me this tutorial using my gingerbread cookie recipe and I was blown away. I am telling you, you need to become friends with Patrice because she is amazing! Not only is she creative and talented, she is one of the sweetest people I think I have ever met in my life!
Let’s make some cookies with her.
Supplies for Springerle Joy Christmas Cookies:
Patrice has some great videos on Youtube that will show you How to Make Springerle Cookies, Crafting with Springerle Molds, Making Springerle Dough and more. By the time she is done with us we will all be sharing these gifts with our friends and families this Christmas.
Guess what? After Cookie Con, Patrice mailed me this bear mold. I love it and can’t wait to use it. He is adorable!
Here is a word from Patrice:
You can create gorgeous and delicious cookies fast using The Bearfoot Baker’s gingerbread cookie recipe and cookie molds from Springerle Joy. The key to fine detail in the cookies is to refrigerate the molded cookies for 1/2 hour before baking. That’s it! For the recipe and directions go to our tutorial at Gingerbread Cookie Recipe Courtesy of The Bearfoot Baker
The folks at Springerle Joy are happy to answer all your molded cookie questions. You can reach us at 412-977-5378.
- 1 cup of light brown sugar packed
- 2 sticks of unsalted butter softened
- 2 eggs
- 2 tsp. pure vanilla extract
- ¾ cup of molasses
- 5 1/2 or 6 cups of all-purpose flour
- ¼ tsp. salt
- ½ tsp. baking soda
- 1 tablespoon of ginger
- 1 ½ tsp. cloves
- 2 tsp. cinnamon
- 1 tsp. nutmeg
- Preheat oven to 350°. In a medium bowl, whisk the flour, salt, baking soda, ginger, cloves, cinnamon, and nutmeg and set aside.
- With a KitchenAid or hand mixer, cream the butter and sugar together until light in color and creamy. Add eggs on at a time beating well between each one.
- Add the molasses and the vanilla extract and mix well.
- Gradually add the dry ingredients one cup at a time until all is combined and mixed well.
- Divide the dough into three equal parts and wrap in plastic wrap.
- Roll the dough out to 3/8 inch thick.
- Dust the surface of your dough with flour. (There is no need to dust the mold).
- Press the mold into the dough just far enough to fill the mold cavity. Remove your mold and cut out the impression.
- Place your cookie on a cookie sheet lined with parchment paper.
- Place sheet of molded cookies in refrigerator. Chill for at least ½ hour.
- Take your cookies out of the refrigerator and immediately place them in your preheated 350°oven.
- Bake for 6-8 minutes. (Oven times may vary so keep an eye on them.)
Thank you so much Patrice! I am happy you shared your talents and creativity with us and we can’t wait to make some Springerle Joy Christmas Cookies.