Crafty Monday: Lutheran cookie molds

Recently I’ve been researching an interesting cookie tradition called springerle, which has deep roots in Germany and Switzerland. Springerle is made by pressing a special kind of dough into beautifully detailed cookie molds, letting the dough dry to retain the details, and then baking on a low temperature. Some stores sell copies of spectacular historical molds, many of which feature biblical scenes, the details of which will make you want to cry. Rather than post dozens of pictures, I’ll just recommend a few different sites: House on the Hill, Springerle Joy, and this Cookie Molds blog. You can browse if you have the time.

Being a Lutheran-leaning blog here at CLEAR, I thought I’d share three particularly interesting cookie molds with you: a Luther portrait, and two different Luther roses.

This springerle mold is from House on the Hill, and features a Luther “seal” with the Reformer’s portrait. This one fascinated me so much I had to order one.  🙂


The next springerle mold is made by Dukasi in Germany and features a nicely detailed Luther rose. It can be found and ordered on this page.


The last one I’d like to share is a cookie stamp that has been available from Old Lutheran for some time. I have two of these: one for baking and one for crafting.


Luckily, you don’t have to get two of each mold if you want to use one for baking and the other for making ornaments or other objects. You can use Paper Clay or Delight modeling compound, which are non-toxic and safe for using with springerle molds.


6 responses to “Crafty Monday: Lutheran cookie molds

    • You can use different kinds of dough, but not the kind that will puff out and ruin the image when baked. Gingerbread apparently works well with more deeply-carved springerle molds. I’ve tried shortbread witha cookie stamp, and the image wasn’t terrific… it puffs out too much in the oven. Springerle itself consists mostly of flour, eggs, and sugar, and I’m hoping to try a recipe soon. The dough is dried before baking to form a “crust,” keeping the image intact. The cookies apparently dry hard as rocks, as well, and are good for dipping in tea or coffee.. There are lots of recipes online; Martha Stewart’s might be a good one to start with.

  1. My wife has made them for quite a few years and I can say that they are as good or better than the home made I had in Germany before we were married. Some years ago, she found an antique rolling pin with the figures at a church yard sale. 25 cents! Making them properly is a work of skill and love — a 3 day event.

  2. Your mention of the cookie stamp must have been effective advertising for Old Lutheran. When clicking the link, this is what comes up: “Product ‘332’ is not available at this time.” I knew I should have ordered immediately!

  3. The springerle recipe I use came from Frankenmuth, MI. They are dried before baking, but they puff up and are soft on the inside. I also make a pumpkin spice springerle recipe that I found on King Arthur’s website.
    The cookies are frozen before baking, and they keep their design perfectly. I brush melted chocolate on the back. Yummy! I have a friend who paints them with edible colors.

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