Traditional German Springerle Cookies Recipe

Ingredients

  • 4 large eggs
  • 500g powdered sugar
  • 2 tsp anise extract
  • 500g all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • Anise seeds, as needed

Steps and instructions

  1. In a large mixing bowl, beat the eggs until they are light and frothy.
  2. Gradually add the powdered sugar to the eggs, continuing to beat until the mixture is thick and creamy.
  3. Stir in the anise extract.
  4. In a separate bowl, combine the flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the egg mixture, mixing well after each addition.
  6. Once the dough is formed, cover it with a clean cloth and let it rest for 30 minutes.
  7. Preheat your oven to 150°C (302°F) and line a baking sheet with parchment paper.
  8. Sprinkle the anise seeds onto the prepared baking sheet.
  9. Roll out the dough on a lightly floured surface to about 1/4 inch thickness.
  10. Cut the dough into desired shapes using a springerle mold or cookie cutter.
  11. Place the cut cookies onto the prepared baking sheet, ensuring they are well coated with the anise seeds on the bottom.
  12. Let the cookies sit uncovered for 24 hours to dry out before baking.
  13. Bake in the preheated oven for about 15-20 minutes, or until lightly golden.
  14. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Tools for making

Recipe variations

  • Replace the anise extract with other flavorings such as lemon, almond, or orange.
  • Use different shaped molds or cookie cutters for unique designs.
  • Add spices such as cinnamon or nutmeg to the dough for extra flavor.
  • Replace a portion of the all-purpose flour with almond flour for a nuttier taste.
  • Experiment with gluten-free flour blends for a gluten-free version.
  • Add finely grated lemon or orange zest to the dough for a citrus twist.
  • Dust the cookies with powdered sugar after baking for a decorative touch.
  • Use different toppings instead of anise seeds, such as poppy seeds or colored sprinkles.
  • Add chopped nuts, such as almonds or walnuts, to the dough for added texture.
  • Drizzle melted chocolate over the cooled cookies for a decadent touch.

Recipe overview

This recipe takes you through the process of making authentic Springerle, a traditional German biscuit known for its intricate designs and unique anise flavor. These cookies are a delight to both the eyes and the taste buds, featuring a beautiful embossed surface and a light, crisp texture. While the process of making Springerle is somewhat time-consuming, the result is well worth the effort. The sweet aroma of anise filling your kitchen and the joy of biting into these delicate cookies make this a rewarding baking project. Enjoy these cookies with a cup of tea or coffee, or share them with loved ones as a special homemade gift. Happy baking!

Common questions

  1. Can I substitute anise extract with another flavor?
    Yes, you can substitute anise extract with other flavorings such as almond extract or lemon zest for a different flavor profile.
  2. What should I do if I don't have a springerle mold?
    If you don't have a springerle mold, you can use a cookie cutter or even a small glass to cut out shapes from the rolled dough.
  3. Why do I need to let the cookies sit for 24 hours before baking?
    Allowing the cookies to sit uncovered for 24 hours before baking helps them develop a dry surface, which is essential for obtaining the characteristic texture and design of springerle cookies.
  4. Can I freeze the baked cookies?
    Yes, you can freeze the baked cookies. Ensure they are completely cooled before storing them in an airtight container or freezer bags. Thaw them at room temperature before serving.
  5. How long can I store the cookies?
    Properly stored in an airtight container, springerle cookies can last for several weeks at room temperature.

Serving dishes and utensils

  • Mixing Bowl - A large bowl for mixing and combining ingredients.
  • Electric Mixer - Useful for beating the eggs and sugar mixture until creamy.
  • Spatula - To scrape down the sides of the mixing bowl and ensure all ingredients are well incorporated.
  • Measuring Cups and Spoons - Essential for accurately measuring the powdered sugar, flour, anise extract, baking powder, and salt.
  • Rolling Pin - Used to roll out the dough to the desired thickness.
  • Springerle Mold or Cookie Cutter - For shaping the dough into decorative designs or desired shapes.
  • Parchment Paper - To line the baking sheet, preventing the cookies from sticking and making cleanup easier.
  • Wire Rack - Allows the baked cookies to cool evenly and prevents them from becoming soggy on the bottom.

Origin stories

Springerle is a type of German biscuit with an embossed design made by pressing a mold onto rolled dough. The name "Springerle" literally means "little jumper" or "little knight" in German. This refers to the leaping horsemen figures that were traditionally depicted on these cookies. It's believed that Springerle originated in the Swabian region of Germany in the 14th century. These cookies were often used to celebrate religious holidays and special occasions like weddings. Their ornate designs were crafted from carved wooden molds, some of which were considered family heirlooms. The charming designs range from Christmas scenes, flowers, animals and storybook characters to intricate geometric patterns. It's a tradition to let the cookies sit overnight, allowing the design to set and preserve its detail through the baking process. One could say, Springerle cookies are not just a treat, but a bite-sized piece of art history.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.