Description
Springerle cookies are traditional German anise-flavored, intricately molded cookies that require careful preparation and resting to develop their characteristic texture and design. Made with eggs, powdered sugar, and fine cake flour, these cookies are uniquely stamped with decorative molds, then dried overnight before baking at a low temperature. Perfect for special occasions or as charming edible ornaments.
Ingredients
Scale
Main Ingredients
- 4 eggs, room temperature
- 500 g (4 cups) powdered sugar (icing/confectioners sugar)
- 1/8 tsp baking powder
- 420-440 g (3½ cups) cake flour (non-rising, T45 recommended)
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 of choice
Additional for Rolling and Baking
- Cornstarch for dusting surface and mold
- Damp paper towel for moistening cookie bottoms before baking
- Parchment paper for lining baking trays
Instructions
- Prepare the Egg and Sugar Mixture: Using an electric mixer with a whisk attachment, beat the eggs until foamy. Gradually add the powdered sugar while whipping at medium speed. Continue whipping for 10-15 minutes until the mixture thickens and looks similar to buttercream. In the last 5 minutes, add the baking powder and your chosen flavoring (such as vanilla or anise extract) and incorporate thoroughly.
- Add Flour and Chill Dough: Slowly incorporate the cake flour into the egg and sugar mixture while whipping at low to medium speed to avoid lumps. Once fully combined, cover the dough with plastic wrap directly on the surface to prevent drying and chill it for several hours or ideally overnight. This resting period allows the dough to firm up for molding.
- Roll and Mold the Dough: On a surface dusted with cornstarch, roll out small portions of dough to about 1/4 inch (6mm) thick, matching the thickness of your springerle mold. Dust the top of the dough lightly with cornstarch, then press the mold firmly into the dough to imprint the intricate designs. Carefully cut around each embossed shape and place the cookies on a cornstarch-dusted surface to rest for 12-24 hours at room temperature, avoiding drafts and humidity to allow drying and setting of the pattern.
- Preheat Oven and Prepare for Baking: When ready to bake, preheat your oven to 145°C (290°F). Lightly dampen a paper towel and press each cookie bottom onto it for about 30 seconds to moisten, helping them adhere better to the parchment paper. Transfer the cookies to parchment-lined baking trays, which can be lightly sprinkled with any preferred seasoning if desired.
- Bake the Cookies: Bake the cookies for 18-20 minutes if they are large (4-5 inches), or 15-17 minutes for medium/smaller sizes. You should observe the cookie rising slightly on a small “foot” at the base, and the top should be firm enough not to wobble when gently nudged. If baking two trays simultaneously, make sure to rotate and flip the trays halfway through the baking time for even cooking.
- Cool and Store: After baking, allow the cookies to cool completely. Store them in an airtight container at room temperature. These springerle cookies can also be dried further and used as edible holiday ornaments due to their firm texture and decorative appearance.
Notes
- Use fine cake or pastry flour for the best texture. If using all-purpose flour, reduce quantity to about 340 g (2¾ cups) and adjust according to dough texture.
- If adding a large amount of extract or flavoring (1 tablespoon or more), you might need to add an extra 1/4 to 1/2 cup of flour to achieve the correct dough consistency.
- Ensure cookies dry for 12-24 hours before baking to preserve the detailed mold impressions and prevent spreading during baking.
- Handle dough gently and keep it chilled as it can be sticky and soft.
- Baking at a low temperature slowly ensures the delicate cookies form their signature foot without browning or cracking.
Nutrition
- Serving Size: 1 cookie (approx. 25g)
- Calories: 110
- Sugar: 15g
- Sodium: 5mg
- Fat: 0.2g
- Saturated Fat: 0.1g
- Unsaturated Fat: 0.1g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0.2g
- Protein: 2g
- Cholesterol: 55mg
