After a little research I found out that springerle cookies are German and originated in the 15th century. They were originally baked to honor church holy days, but have become mainly known as a Christmas cookie. What I love about these cookies, aside from their light texture and lemon flavor, is that they hold their pressed image amazingly well!
Speculaas are a staple during the Christmas season in the Netherlands, Belgium and parts of Germany. They’re a crispy spiced cookie that is made with the wooden molds and then cut out with a cookie cutter or sharp knife. They’re similar to gingerbread. I love that they’re not overly sweet like some holiday cookies.
For those looking for a European Christmas cookie with a bit of extra sweetness, a classic Linzer cookie is a perfect choice. This buttery cookie - hailing from Linz, Austria - sandwiches a layer of sweet jam in between two shapes of cookies. Linzer cookies are a really pretty addition to any holiday cookie plate!
To shape cookies using a springerle pin: Brush a very light coating of flour onto the dough and your springerle pin. Slowly roll the springerle pin over the dough, pressing down hard enough to leave a good impression. Cut the cookies apart on the lines.