Description
Springerle cookies are traditional German anise-flavored embossed Christmas cookies known for their intricate molded designs and delicate texture. This recipe uses eggs, powdered sugar, cake flour, and a choice of flavorings, resulting in beautifully detailed cookies that require resting before baking to hold their shape perfectly. They are baked at a low temperature to maintain their crispness and can be stored or used as ornaments.
Ingredients
Scale
Basic Ingredients
- 4 eggs, room temperature
- 500 g (4 cups) powdered sugar (icing/confectioners)
- 1/8 tsp baking powder
- 420-440 g (3 1/2 cups) cake flour (non-rising, T45)
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 flavoring of choice
Additional
- Cornstarch for dusting surface and molds
- Seasoning of choice for sprinkling on parchment paper (optional)
Instructions
- Prepare the batter: Using an electric mixer with a whisk attachment, beat the eggs until foamy. Gradually add powdered sugar while mixing on medium speed for 10-15 minutes until the mixture thickens to a buttercream-like consistency. In the last 5 minutes of whipping, incorporate the baking powder and your chosen flavoring extract or seasoning.
- Add flour: Slowly add the cake flour to the egg mixture, mixing on low to medium speed until fully combined into a smooth dough. Wrap the dough tightly with plastic wrap, ensuring the wrap touches the dough surface, and chill it for several hours or overnight to firm up.
- Roll and mold: On a surface dusted 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 rolled dough with cornstarch and firmly press your carved mold into the dough to imprint designs. Cut around each design, then place the shaped cookies on a cornstarch-dusted surface. Let them rest at room temperature for 12 to 24 hours in a draft-free, dry area to dry out before baking.
- Preheat oven and prepare cookies for baking: Preheat your oven to 145°C (290°F). To ensure the cookies bake evenly and hold their shapes, place each cookie on a damp paper towel for about 30 seconds to moisten the bottom. Then transfer the cookies carefully onto parchment paper-lined baking trays, optionally sprinkled with a seasoning of your choice.
- Bake: Bake the cookies for 18-20 minutes if they are large (4-5 inches), or 15-17 minutes for medium to small sizes. The cookies will rise slightly, developing a characteristic ‘foot’ underneath. Check by gently wiggling the top; they should be firm and not move. If baking two trays at once, flip and rotate the trays halfway through baking for even heat distribution.
- Storage or decoration: Once cooled, store your springerle in an airtight container at room temperature. These cookies can also be dried thoroughly and used as charming holiday ornaments.
Notes
- Use a fine, soft flour such as cake or pastry flour (T45 in France) for best results. If using all-purpose flour, reduce the quantity to approximately 2 ¾ cups (340 g) because it absorbs more liquid.
- When adding strong flavorings (like extracts or alcohol), you may need to add slightly more flour (an additional 1/4 to 1/2 cup) to maintain the proper dough texture.
- Allowing the molded cookies to rest and dry before baking is essential to preserve the detailed impressions.
- Maintain a draft-free and dry environment during the resting phase to prevent dough from becoming sticky or misshapen.
- Pressing the cookie molds firmly and dusting both the dough and molds with cornstarch helps avoid sticking and ensures clean patterns.
Nutrition
- Serving Size: 1 cookie (approx. 30g)
- Calories: 110
- Sugar: 16g
- Sodium: 10mg
- Fat: 0.1g
- Saturated Fat: 0g
- Unsaturated Fat: 0.1g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 0g
- Protein: 1.5g
- Cholesterol: 37mg
