Springerle Cookies
Traditional German Springerle cookies with beautiful embossed designs and a hint of anise. A classic holiday cookie that’s worth the effort!
Equipment
- Electric mixer
- Mixing bowls
- Wooden Springerle mold or rolling pin
- Rolling Pin
- Parchment paper
- Baking sheet
- Wire rack
Ingredients
- 4 large eggs
- 2 cups powdered sugar
- 4 cups all-purpose flour
- 1 teaspoon anise extract
Instructions
- Beat the Eggs: In a large mixing bowl, beat the eggs for 10–15 minutes until they’re thick and pale yellow.
- Add Sugar and Anise: Gradually mix in the powdered sugar and anise extract. Beat for another 5 minutes.
- Add Flour: Slowly add in the flour until a soft but not sticky dough forms. You may not need all the flour.
- Roll and Mold: Roll dough out on a lightly floured surface to about 1/4 inch thick. Press your Springerle mold firmly into the dough, then cut out the shapes.
- Dry Overnight: Place cookies on a parchment-lined baking sheet and let them dry uncovered for 12–24 hours.
- Bake: Preheat oven to 300°F (150°C). Bake cookies for 12–15 minutes. They should remain pale with a slight golden bottom.
- Cool Completely: Let cookies cool on a wire rack. Their texture will firm up as they age.
Notes
- The drying time is essential for the designs to stay intact during baking.
- Cookies improve in flavor and texture after a few days.