Culinary Institute of America

Molded Cookies

Appears in
top 1000Baking & Pastry: Mastering the Art and Craft
Baking & Pastry

By Culinary Institute of America

Published 2015

  • About
Molded cookies may be formed by hand, stamped or pressed, or piped into carved or cast molds to create an intricate design.
  1. Prepare the cookie dough as directed. If the dough is too soft to hold its shape, refrigerate it after mixing until it is firm enough to work with.
  2. Roll out the dough on a lightly floured surface. Flouring prevents the dough from sticking or adhering to a surface.
  3. Press the dough with the molds, or shape using the necessary method to mold into shape.
  4. Bake as directed. Most molded cookies are baked immediately after they are formed. However, springerle must air-dry for several hours to ensure that they retain their intricate patterns; drying allows a crust to form on the top surface of the cookies, which will preserve the impression during baking by preventing the surface from rising or cracking. Because these cookies are leavened, they will expand from the bottom.
  5. Cool and store.