Eggnog-Scented Springerle Cookies – a delicious recipe with butter, sugar, eggs, vanilla, flour, baking powder. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Beat butter and sugar at medium speed with an electric mixer until well blended. Add eggs; beat until fluffy. Beat in vanilla.
2
Combine flour and next 3 ingredients in a large bowl. Beat into butter mixture gradually until combined.
3
Roll half of dough to 1/4- to 3/8-inch thickness on a heavily floured surface. Brush flour on surface of cookie mold with a pastry brush. Press mold firmly onto flat surface of dough, and then lift straight up. (Re-flour mold for each pressing.) Repeat with remaining dough.
4
Trim dough around cookies, and place 1 inch apart on parchment paper-lined baking sheets. Let dry at room temperature 24 hours. (If baked immediately, designs will fade as cookie rises.)
5
Preheat oven to 300u00b0. Bake 12 minutes or until set but not browned. Let cool completely; store in an airtight container.
890
kcal
Calories
20
g
Fat
157
g
Carbs
20
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 4 tablespoons butter, softened, 1 1/2 cups sugar, 3 large eggs, 2 teaspoons vanilla extract, and more.
Yes, Eggnog-Scented Springerle Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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