Traditional Springerle

Springerle cookies are one of Germany's most famous Christmas treats. I've had them every year since I was a child. My mother remembers her grandmother making them with this recipe that has been in our family for generations.

Print Recipe

Prep Time 30

Cook Time 30

Total Time 9

Course Snack

Cuisine American

Servings 48 people

Calories 3659.2 kcal

Equipment

1 Electric Mixer Essential for achieving light and frothy egg mixture.
2 Large Mixing Bowls For separate dry and wet ingredient preparations.
1 Rolling Pin For evenly rolling the dough to 1/4 inch thickness.
1 Springerle Molds Crucial for creating the traditional embossed designs.
4 Cookie Sheets For baking multiple batches; prepare with cooking spray and anise.

Ingredients

Main

cooking spray
1 ½ tablespoons crushed anise seeds
3 ½ cups all-purpose flour
1 teaspoon baking powder
2 cups sugar
4 eggs
½ teaspoon vanilla extract
¼ cup confectioners' sugar

Instructions

Spray 4 cookie sheets with cooking spray; sprinkle with anise seeds and set aside until needed.
Mix flour and baking powder together in a large bowl until well blended. Place sugar, eggs, and vanilla in a separate large bowl; beat with an electric mixer until light and frothy, 5 to 8 minutes. Gradually stir flour mixture into egg mixture to form a thick dough.
Working with handfuls of dough at a time, roll out onto a lightly floured surface until 1/4 inch thick. Lightly sift confectioners' sugar over dough. Place springerle molds onto dough; press down hard and evenly until the mold's design registers in dough. Remove the mold. Use a small knife to cut around each cookie, and place them 2 inches apart on the prepared cookie sheets. Repeat, until all dough has been used. Cover cookies with a lightweight cotton cloth, and allow to dry for 8 hours, or overnight. The designs will remain embossed in the cookies.
When ready to bake, preheat the oven to 250 degrees F (120 degrees C).
Bake cookies in preheated oven until tops are pale brown and cookies are set, 25 to 30 minutes. Transfer to a wire rack to cool completely. Store in an airtight container.

Notes

The 8-hour drying period is paramount for Springerle; it allows the embossed designs to 'set' and prevents them from expanding or losing definition during baking, ensuring that characteristic crisp exterior and tender interior. For optimal anise flavor, consider lightly toasting the seeds before crushing or using a higher quality, potent anise. Avoid overworking the dough once the flour is added, as this can lead to excessive gluten development and a tougher cookie. Press the springerle molds with firm, even pressure for clear, defined patterns. The low oven temperature is vital for achieving a pale, unblemished cookie that bakes through without browning too quickly.