Top 5 Embossed Rolling Pin Cookie Recipes

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Step 1

Introduction

Step 2

First, let’s make the cookie dough. Combine butter and brown sugar using an electric mixer until it reaches a fluffy consistency. Beat in egg, vanilla, and almond extract. In a separate bowl, combine flour, baking powder, and salt. Add flour mixture ½ cup at a time. Blend these thoroughly.

Step 3

Knead the dough into a ball, then refrigerate it for 3-4 hours. Use a cookie cutter to cut circles out of the dough, then place them on a cookie sheet. Next, press your embossed rolling pin firmly onto the circle. This works best if the dough is firm, so you might want to work with small batches to keep it from becoming too pliable -- the cookies will still come out great, but the stamp won’t be as noticeable. Preheat your oven to 325 degrees F. Bake for 12 minutes, then leave on rack to cool.

Step 4

To make the icing, use a paddle attachment. Mix sugar and powder, then add vanilla. Mix on medium-high for about 7 minutes.

Step 5

Add ½ tbsp of water at a time until the icing has reached an almost shampoo-like consistency. Next, use your pastry brush to brush the icing on the top and sides of the cookie. You want to make sure it really gets in the rolling pin stamp. The amount of icing you use will, of course, affect how noticeable the stamp is. Play it by ear! See what looks best to you.

Step 6

Use a handheld electric mixer to cream together the sugar and butter until it’s fluffy and pale in color. Add in the eggs and vanilla extract and mix well. Sieve the flour, baking powder, baking soda and salt together. Add this to the creamed mixture and beat until just combined.

Step 7

Shape the dough into a disc, cover it with plastic and refrigerate the dough for 3-4 hours, to make it easier to handle and more sensitive to the embossed rolling pin stamp. Divide the dough into two and work with one portion at a time. Lightly dust your work surface and rolling pin with flour and roll out the dough evenly to 1/4" thickness.

Step 8

Use your embossed rolling pin to apply the stamp to the dough. Keep in mind that if the pattern is not deep enough, it will disappear during the baking process. Make sure the pattern completely covers the surface of the rolled out dough.

Step 9

Use your cookie cutters to cut out shapes, leaving about an inch between them. Place the cut out cookie dough in the fridge for about half an hour. Then bake for 10 to 15 minutes at 350F, until the edges of the cookies start to brown. Let the cookies cool completely and enjoy!

Step 10

First, line a cookie sheet with parchment paper.

Step 11

Mix together flour, cocoa, baking powder and salt. In a separate bowl, cream together butter and sugar, then beat in eggs and vanilla. We’re going to then mix in flour mixture one fourth at a time.

Step 12

Wrap dough in plastic wrap and refrigerate 2-3 hours. When your dough is ready, roll it out with a plain (not embossed!) rolling pin to about ¼ inch thick. Make sure the top is floured. Then use the embossed rolling pin to imprint the design on the dough. The final thickness should be about 1/8 inch thick. Then use your cookie cutters to cut out cookies.

Step 13

Bake at 375 degrees F for 10-15 minutes, then cool on wire racks. There you have it! Embossed Chocolate Springerle cookies. Absolutely delicious.

Step 14

First, let’s make the cookies.

Step 15

Blend all the spices together in a small bowl. Put the bowl aside. Place the butter, sugar and molasses in the bowl of an electric mixer with the paddle attachment and beat on medium speed until it’s smooth and fully incorporated. Add the egg yolk and continue to beat until fully combined.

Step 16

Sift the baking powder, spice blend, cocoa powder, flour, and salt together in a bowl. Set the speed to low and add flour mixture to the butter and molasses. Then place the dough onto a floured surface and knead gently.

Step 17

Roll out the dough until it’s about 1/4 thick. Preheat the oven to 375 F and line two baking sheets with parchment paper.

Step 18

Dip the embossed rolling pin into the flour. Shake off any excess, then press it firmly into the dough to create the imprint. As always, keep in mind that the cookies will rise and puff up in the oven, so you want as deep an impression as possible.

Step 19

Use your cookie cutter to cut out the cookies, surrounding the stamped pattern. You can also cut out cookies throughout the pattern. Move the cookies to the baking sheets, leaving 3/4 inch space between each.

Step 20

Bake for 9-10 minutes, rotating sheets halfway through the baking time, until the cookies are firm. Remember that they will continue to firm up as they cool off.

Step 21

While the cookies are in the oven, we can create the rum butter glaze. We’re going to be brushing it on while the cookies are still warm out of the oven.

Step 22

First, sift the sugar and cinnamon in a small bowl. Then gradually add the rum, melted butter, and water. Mix it until it reaches a smooth consistency. Keep in mind that the glaze will thicken if you let it sit around, so stir in some more water if you need to.

Step 23

Once you’ve removed the cookies from the oven, let them cool for 5 minutes, then brush the cookies with the glaze. Again, make sure to get it in those crevices we made with the embossed rolling pin.

Step 24

Cream together the butter, sugar, and syrup in a large bowl until it is smooth, then beat in the egg. Add the salt, ginger, cinnamon and cardamom to the bowl, making sure to mix it in well. Add the flour, baking soda and baking powder and mix together until you form a soft dough. Then chill the dough for at least 2-3 hours until it’s firm.

Step 25

Preheat the oven to 350 F. Split the chilled dough in half. Roll out one half on a large piece of baking paper, sprinkling with flour underneath and on top, using a lightly floured rolling pin. Roll until the dough is about 1/8 inch thick.

Step 26

Use your embossed rolling pin to imprint your design, then use your cookie cutters to stamp out the shapes.

Step 27

Transfer the cut shapes to a baking tray lined with baking paper. Bake for 8 minutes, then move to a wire rack to cool. Repeat the rolling and cutting with the rest of the dough.

Step 28

Put your icing sugar into a medium bowl. Add lemon juice, 1 teaspoon at a time, until you get a thin glaze. Dip the top of each cookie into the glaze, making sure that it coats it. Then place them glaze-side-up onto a wire rack to let the excess drip off. The glaze will take at least an hour to set.