I don’t like insulated cookie pans for baking springerle! At first I thought it was just my timer, and then maybe my oven was too hot, and then perhaps I was not paying attention. But, no, really, I have now kept copious notes and springerle cookies really do overbake on insulated sheets. I have tested on heavy duty commercial sheet pans against insulated cookie sheets using the same time and temperature and they always overbrown on the bottoms and are too dry when I use the insulated cookie sheets. So , while I am a fan of insulated cookie sheets for soft gooey cookies, such as classic chocolate chip cookies, I recommend that you do NOT use them for springerle baking. Stick to regular heavy duty cookie sheets for best results.
Happy Baking!
Connie
{ 5 comments… read them below or add one }
Not too long ago, I replaced my old, seriously beaten-up, aluminum cookie sheets with new Kitchenaid non-stick ones. I love the new ones, but they are steel, not aluminum, under that great non-stick surface, and I’ve had to adjust my baking times and temps accordingly because they hold and transfer the heat much more than the aluminum did.
It can be so frustrating to make changes in equipment!
Good luck with your adjustments!
My grandma (who we called Namo–is it a german grandmother thing?) always baked hers on a marble slab. I’ve found the same thing with using anything but a regular heavy-duty cookie sheet. So much for new technology!
Hi,
I have been ordering my cookie molds from your company for a really long time. I think someone else, a nurse, was the person I was talking with once on the phone. This was before computers! So on with my story. I started making the cookies every Christmas and Easter never having seen a springerle in real life. So I was always having a battle trying to figure out texture and baking times. We live in Reno, Nevada where it is dry so I am lucky and don’t have to worry about humidity. Finally, yesterday I thought I would check to see if you had a you tube about baking, etc. It helped alot. But since I am ready to bake today, the cookies having dried over night on parchment, I have a few questions. I just baked a small duck at 300 for 5 minutes on a new piece of parchment lined sheet. He puffed up just right, top still looks good, but the underside has a wet spot and there is no light golden color. So do I drop the temperature and bake longer.Do you just bake on the parchment paper that they dried on, without moving them around, since there are wrinlkes in the parchment paper after they dry? I think in the past I did dry them too long. I love these cookies! When we were in Budapest several years ago I saw the mold for the baby in the cradle in the castle in the kitchen display. I made the pine cone cookies for our son’s wedding several years ago, since they got married at Lake Tahoe. Now I am going to order the moon since our new granddaughter’s name is Eliza Moon!
Thank s so much .
Terry
I wonder if you could consider a future blog post about cookie sheets that will help the clueless (i.e., me) figure out what an insulated baking sheet is. Having just experienced epic springerle fail after several years of not making them, I’m ready to do things totally by the book!
Hi Laura,
An insulated cookie sheet is one that has 2 layers of metal with a layer of air in between. The air insulation theoreticlly keeps the cookies from burning or overbrowning on their bottoms and it seems to work well with cookies that have a higher moisture content, such as fudgy cookies or soft chocolate chip cookies. But the insulated cookie sheets tend to overbrown springerle, and I believe this is because the moisture content in springerle is so low.
Laura, have you watched my video on how to make springerle? Please watch that and see if it helps you. Go to http://www.houseonthehill.net and view the video. I think it may really help you out!
Don’t give up….and read directions thoroughly before attacking again!
Connie
Leave a Comment