Chocolate Springerle Cookies

Who can say no to chocolates? Dive in to Chocolate Springerle Cookies made with PastryMade Rolling Pins


  • 3 cups all purpose flour
  • ½ cup cocoa
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup butter
  • 1 ½ cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract


  1. Line a cookie sheet with parchment paper.
  2. Mix together flour, cocoa, baking powder and salt.
  3. In a separate bowl, cream together butter and sugar. Beat in eggs and vanilla.
  4. Mix in flour mixture one fourth at a time.
  5. Wrap dough in plastic wrap and refrigerate 1-2 hours.
  6. When using PastryMade rolling pins, roll out dough with plain rolling pin to about ¼ inch thick. Make sure the top is floured and use rolling pin to imprint the design on the dough. The final thickness should be about 1/8 inch thick. Use cookie cutters or pastry cutter to cut out cookies.
  7. Bake at 375°F for 10-15 minutes. Cool on wire racks.
  8. Makes about 8 dozen 2½ inch diameter cookies.



  • It's best to work with dough that is still cold and a bit firm. If your dough is room temperature and it will stick to the rolling pin
  • Freezing the cookies before baking helps hold the embossed pattern (For 10-15 mins)

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