Webinar Recording  December 18, 2020
Resource Links from Webinar
Come learn the step by step techniques and hear the interesting history behind baker’s ammonia, this unique cookie dough, and the traditional molds. It’s easy to make these edible pieces of art!


Springerle Cookie recipe

Talk Outline

  • What are Springerle? Learn the meaning behind the name

  • Unique imprintable dough (leans toward meringue family)

  • Baker’s ammonia

    • What is it?

    • Why use it instead of other leaveners?

    • The funny and disturbing ways to make it yourself

  • Anise - spice mixer method or traditional?

  • Rolling pin or pressed molds? Where to buy

  • How to roll out (flying bunny technique)

  • Importance of Draft Free drying

  • How to tell when done

  • Enjoy!


Sue Queisser is the Project Manager at the Center for Sensory & Consumer Behavior Research at Oregon State University and former owner of Melarova Baking.

Sue Queisser’s eclectic background makes her the perfect Springerle maker. Drawing on her experiences as a printmaker (drawing on limestone is very unmarketable, by the way), a mechanical engineer and a food scientist, Sue has perfected how to make these anise flavored wonders.


Resource Links from Webinar

Baker's Ammonia: https://shop.kingarthurbaking.com/items/bakers-ammonia-ammonium-carbonate-27-oz;


Laser Engraved Rolling Pins: https://www.etsy.com/market/engraved_rolling_pin

Joseph Rolling Pin with Uniform Thickness: https://www.amazon.com/Joseph-20085-Adjustable-Removable-Multicolored/dp/B0091QO3RK

Pastry Rulers: https://www.amazon.com/Miklan-Silicone-Measuring-Perfection-Different/dp/B07ZD83DTV/ref=sr_1_3?dchild=1&keywords=pastry+spacers&qid=1608308315&s=home-garden&sr=1-3