Description
Classic Springerle cookies are anise-flavored, intricately molded German biscuits that combine a light, airy texture with delicate designs pressed into the dough. This traditional recipe uses simple ingredients like eggs, powdered sugar, and cake flour, enhanced with your choice of flavorings such as vanilla, almond, or anise. The unique resting step before baking allows the cookies to develop their characteristic raised patterns, making them perfect for festive occasions or as charming edible ornaments.
Ingredients
Scale
Basic Ingredients
- 4 eggs, room temperature
- 500 g (4 cups) powdered sugar (icing/confectioners sugar)
- 1/8 tsp baking powder
- 420-440 g (3 1/2 cups) cake flour (non-rising, T45 preferred)
Flavoring Options
- 2 tsp vanilla extract or
- 1 tsp almond extract or
- Anise seed or
- 1 tsp pumpkin spice seasoning or
- Kirsch (cherry brandy) or
- Other flavorings as desired (get creative!)
Additional for Rolling and Baking
- Cornstarch for dusting surface and molds
- Parchment paper for baking trays
- Damp paper towel to moisten cookie bottoms before baking
Instructions
- Whip Eggs and Sugar: Using an electric mixer fitted with a whisk attachment, beat the room temperature eggs until foamy. Gradually add the powdered sugar while mixing at medium speed. Continue whipping for 10-15 minutes until the mixture thickens and resembles a buttercream texture. In the last 5 minutes, add the baking powder and your chosen flavoring, blending thoroughly.
- Add Flour: Slowly incorporate the cake flour by mixing on low to medium speed until a smooth, pliable dough forms. Avoid overmixing to keep the dough light.
- Chill Dough: Wrap the dough tightly in plastic wrap, ensuring the wrap touches the surface to prevent drying out. Refrigerate for several hours or overnight to firm up the dough.
- Roll and Mold: On a surface dusted generously with cornstarch, roll out small portions of dough to approximately 1/4 inch (6mm) thickness, matching the thickness of your Springerle mold. Dust the top of the dough with cornstarch, press the mould firmly into the dough to imprint the design, and cut around the shapes. Transfer shaped cookies to another cornstarch-dusted surface and let rest at room temperature for 12-24 hours in a draft-free, low humidity environment to dry and develop the raised details.
- Prepare for Baking: Preheat the oven to 145°C (290°F). Before baking, place each cookie on a damp paper towel for about 30 seconds to moisten the bottom, which helps the cookies rise properly and prevents sticking. Then transfer them carefully onto parchment-lined baking trays, optionally sprinkled with seasoning for flavor.
- Bake: Bake the cookies for 18-20 minutes if they are large (4-5 inches) or 15-17 minutes for medium or smaller sizes. The Springerle are done when they develop a slight raised ridge—a little foot—and do not move when gently nudged on top. If baking two trays simultaneously, flip and rotate them halfway through baking to ensure even heating.
- Cool and Store: Allow cookies to cool completely. Store them in an airtight container at room temperature to maintain their texture, or use them as dry decorative ornaments.
Notes
- Use fine flour such as cake or pastry flour (French T45) for best results; all-purpose flour can be substituted but reduce to 340 g (2 ¾ cups) and adjust texture accordingly.
- If using strong flavorings that add liquid (more than 1 tablespoon), you might need to add an extra 1/4 to 1/2 cup of flour to maintain the dough consistency.
- Resting the molded dough for 12-24 hours is critical to allow the designs to set and rise properly during baking.
- Handling the dough gently and moistening the bottoms before baking ensure spring and prevent cracking or spreading.
- Storing in airtight containers keeps the cookies fresh and crunchy for weeks.
Nutrition
- Serving Size: 1 cookie (approx. 20 g)
- Calories: 90
- Sugar: 12 g
- Sodium: 10 mg
- Fat: 0.2 g
- Saturated Fat: 0.1 g
- Unsaturated Fat: 0.1 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 0.2 g
- Protein: 1.5 g
- Cholesterol: 30 mg
