The Springerle Series: Chocolate and Fondant Cookie Toppers


Guest Post by Fancy Flours Employee Lindsey K.

Welcome back to the third installment of our Springerle Series! This post will cover three mediums that you can use to top cookies in beautiful molded designs – modeling chocolate, fondant and marzipan. This is a super quick and easy way to take your cookies to the next level for wedding favors, birthdays, holiday gifts or just a sweet treat for a special someone.

If you missed our previous posts on how to craft with Springerle molds, see them here: Casting and Papercasting. As a quick review, Springerle cookies have been used to depict everything from biblical images to daily life since the 16th century. While the molds were originally used to make dense, cake-like cookies (see our recipe here!), they have advanced to be useful in crafting as well.

Our molds are made by House on the Hill of an heirloom quality wood and composite mix. Most of their images are casts of vintage molds and others are of their own design.

Before making our toppers for this tutorial, we pre-made cookies using our Gingerbread recipe. This recipe is fabulous for not only its taste, but for holding its shape. You could also use our No-Fail Sugar Cookie Recipe. We took note of the sizes of our molds and used cutters to make cookies just slightly larger.

We also pre-made our modeling chocolate, which is a surprisingly simple recipe from House on the Hill. You can also buy chocolate-flavored, white or colored fondant at most craft and baking stores. Or if you prefer to make your own, here’s a recipe from Allrecipes! And for you sweet almond lovers, you can simply use Marzipan from your grocery store.

I will show images using both the modeling chocolate (in brown) and fondant (in white). If you choose to use marzipan, you will follow the fondant instructions.

Ingredients/ Utensils

  • Modeling chocolate, fondant or marzipan
  • Cocoa powder (if using modeling chocolate)
  • Powdered sugar (if using fondant or marzipan)
  • Corn Syrup
  • Springerle mold
  • Cookies cut and baked in the shape of your mold
  • 2 Pastry brushes
  • Spatula
  • Small dish (for cocoa powder or powdered sugar)
  • Cooling rack (if using modeling chocolate)
  • Pastry prep mat (optional)
  • Luster or disco dust (optional)
  • Small food-safe paint brush (optional)


1. Workspace prep: On a flat surface, lay down your Pastry Prep Mat or wax paper to protect your surface and keep your area clean. Fill a small dish with your dusting powder (either cocoa or powdered sugar) and set near your pastry mat with a clean, dry pastry brush. Set your modeling chocolate, fondant or marzipan in a bowl near your space for easy access. Set out your cooling racks if using modeling chocolate.


2. Dip your pastry brush in cocoa (for chocolate) or powdered sugar (for fondant or marzipan) and dust your Springerle mold so it has an thick, even coating throughout the design. The pastry brush is great for this as it won’t clog up the deeper areas.

3. Lay your dusted mold face up on your pastry mat. Pull a ball of your topper medium from the bowl. It will need to be enough to fill the mold and a little extra to go over the edges.

Fancy tip: Your modeling chocolate should be the consistency of Play-Doh or perhaps even a touch harder. If it seems too soft or is sticking in your mold, flatten the ball into a pancake and refrigerate for 5-10 minutes.


4. Using your hands, press your medium into the mold. Be sure to push firmly to fill the deeper parts of the design.

5. When you feel the mold is adequately filled, flatten the back of your medium with a spatula. Press the topping to be quite thin unless you love a lot of chocolate or fondant on your cookies. 🙂

Fancy tip: If your spatula is sticking to your chocolate or fondant, dust with cocoa or powdered sugar, respectively.

6. Turn your Springerle mold upside down with your medium still in it. Use gravity (and some light taps on the table) to release it. Release time may be longer for deeper molds.

7. Trim any extra with a knife or spatula and return to your bowl for re-use. You could also use a cookie cutter sized to your mold (we have many available here).


8. For modeling chocolate only: Set your finished topper on a cooling rack to dry until firm (approximately 2 hours). You can make these ahead of time and keep in an airtight container at room temperature for up to 1 month.


9. Repeat steps 2-8 for as many toppers as you need. Be sure to dust the mold before every press for all options.


10. To adhere the toppers to your cookies, brush a thin layer of corn syrup on the back of your topper and set on your cookie. Let dry for at least 10 minutes.

11. For a fancy touch, “paint” your topper with luster dust. You will not need to mix the luster dust with anything for this project. It should stick directly onto your medium. We used Super Green and Old Gold. See all our Luster and Disco Dust colors here!


Display in a cute container for decoration or wrap in a simple polypropylene bag with a ribbon to hand out to friends and family. To create the snow effect on our Pinewood Cabin cookie, I dusted it with powdered sugar instead of the cocoa.


Molds shown in this tutorial are Tree on Table, Monogram F, Pinewood Cabin and Snowman.


We would love to see your projects. What did you make your toppers for? Show us in the comments or send an email to!

NEW Simple Syrups – Not Just For Cocktails

Bang Candy Company Flavored Syrups are made by hand in small batches with only the finest ingredients. They’re perfect for making refreshing sodas, delicious cocktails and adding a touch of pizzaz to virtually any recipe! Simple syrups are not just for cocktails, you can add them to ice cream, pancakes, cake and much more.

Made with REAL ingredients. 100% natural. Versatile & amazing!

Lavender Mint Syrup


This Lavender Mint Simple Syrup is like walking through a lawn of fresh mint and lavender, both soothing and exhilarating at once. The delicate old world bouquet of lavender blossoms paired with the sweet snap of fresh mint is nothing short of divine.

Ingredients: Water, Cane Sugar, Fresh Mint, Lavender Blossoms, Citric Acid.


Lavender Mint Recipes


Mint Lavender Mist

Pour syrup into flute glass and top with sparkling wine, adjust syrup to your own taste…Some like it sweeter than others!


Lavender Mint Julep

Muddle syrup and mint leaves in julep cup. Fill cup with crushed ice and add bourbon. Garnish with fresh mint.


Lavender Lift

Add syrup to soda and fill with ice.


Lavender Mint Melon Salad

Toss melon pieces with fresh mint and simple syrup. Serve chilled.

Hibiscus Orange Blossom Ginger Syrup


This Hibiscus Orange Blossom Ginger Syrup is so summery and floral but with a nice tart hibiscus bite. As with most of our syrups this goes very well in lemonade and tea but for a nice 5 o’clock pick-me-up try shaking up three tablespoons of syrup with the freshly squeezed juice of 1/2 a lime and a stiff measure of vodka, garnish with a twist of orange peel and serve up in a chilled martini glass!

Ingredients: Water, Cane Sugar, Hibiscus Flowers, Orange Blossom Water, Ginger, Citric Acid.


Hibiscus Orange Blossom Ginger Recipes


Hibiscus Bubbles

Pour Syrup into flute glass and top with sparkling wine.

Fancy Tip: Rim your glass with our Hibiscus Flower Crystals for extra flavor and pizazz!


Hibiscus Orange Blossom Ginger Sunrise 

Combine tequila and orange juice in a highball glass with ice. Add syrup and stir.

Fancy Tip: Rim your glass with our Hibiscus Flower Crystals for extra flavor and pizazz!


Hibiscus Bubbly Wonder

Combine the first 4 ingredients in a cocktail shaker and shake the living daylights out of it with a few cubes of ice for a minute or so, pour into a Champagne flute and top it off with the sparkling tipple of your fancy. Garnish with a twist and dance on through the night!

Fancy Tip: Rim your glass with our Hibiscus Flower Crystals for extra flavor and pizazz!


Hibiscus Ginger Fizz

Combine syrup and soda and fill with ice.


Moroccan Citrus Dessert

Select 3 different types of citrus from the market, I chose blood oranges, tangerines and grapefruit to add a bit of tang! remove the pith and peel with a knife. Slice the fruit laterally saving any juice run off and arrange artistically on a serving dish. Mix together the Hibiscus Orange Blossom Ginger Simple Syrup syrup with honey and the excess citrus juice and drizzle sparingly over the fruit. Sprinkle with a little cinnamon and scatter a fistful of toasted walnuts over the top and serve.


Hibiscus Orange Trifle

Mix rum and Hibiscus Orange Blossom Ginger Simple Syrup and set aside. Arrange in layers, starting with cake pieces. Brush the cake pieces with the rum-syrup mixture to saturate before adding a layer of orange segments and whipped cream. Repeat process to fill the dish. Makes one large or 4 individual sized trifles.