Stamped Cookies #24 - Apple Cider Springerle Cookies

Apple Cider Springerle Cookies - made October 24, 2022 from Gingerhaus Springerle

1 cup butter, room temperature

1/2 cup brown sugar 

1/2 cup white sugar 

1 egg 

1 teaspoon vanilla 

1 teaspoon cinnamon 

1/2 teaspoon salt 

1/4 teaspoon baking powder

3 instant apple cider packets (0.74 ounces each) 

3 cups all-purpose flour 

1. Cream butter and sugars together. Add egg, vanilla, cinnamon, salt, and baking powder. Mix well. 
2. Add the three packets of instant apple cider mix. Mix until well combined. 
3. Add the flour and continue mixing until all ingredients are incorporated. 
4. Dust the surface of your counter and rolling pin with flour and roll out the dough to a thickness of approximately 1/2 inch. 
5. Dust the surface of your dough and your cookie mold with flour. Press the mold into the dough just far enough down to fill the mold cavity. Remove your mold and cut out the cookie. You do not need to brush off the excess flour on the top of your cookie. 
6. Place your cookies on a baking sheet that has been lined with parchment paper. 
7. Chill your cookie sheet full of molded cookies for at least 1/2 hour in the fridge. 
8. Take your cookie sheet out of the fridge and immediately place it on the center rack of a preheated 375℉ oven. Bake for 8-10 minutes. Remove the cookies when the bottoms are just beginning to turn brown. Allow cookies to cool on baking sheet for at least 10 minutes before removing. 

Although I've found a great recipe for cookie stamp cookies in Susan's Favorite Recipe, I still can't resist trying out new ones. This recipe is from the same Facebook group and I've seen it posted in other places as well but I'm giving credit to Gingerhaus Springerle as that's the closest source I've been able to trace it to.

I also wanted to try out my new Navy stamp from Kitchen Vixen as I had selected a deployed service member in the Navy for one of my care packages (the other one is a Marine as you can see from the other stamped cookies). Since it's now fall, apple cider cookies also seemed appropriate to send for a "taste of home".

The dough was pretty easy to work with and you can see how well the impressions stayed after baking. I don't like to make the cookies too thin with these stamps as they're harder to remove from the stamp without breaking if they're too thin. But it does mean you also have to bake them just right. If underbaked too much, the impressions sink into the more doughy cookie and you lose some detail. Bake them too long and they get too hard. I try to bake them long enough for the edges to get golden and the middles to not look so raw.

Flavor-wise. if you like apple cider, these are great cookies. I'm not a huge apple cider fan but I didn't mind the flavor. The texture is probably one of the best I've tried so far with stamped cookies. The edges were crisp and the middle was soft but not too soft. Overall, I was pretty happy with these.