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Traditional Springerle
Traditional Springerle
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
540 minutes
Anise-flavored German Christmas cookies with intricate designs imprinted using carved molds or rolling pins, preserved by drying overnight.
Ingredients:
  • cooking spray
  • 1.5 tablespoons crushed anise seeds
  • 3.5 cups all-purpose flour
  • 1 teaspoon baking powder
  • 2 cups sugar
  • 4 eggs
  • 0.5 teaspoon vanilla extract
  • 0.25 cup confectioners' sugar
Instructions:
  • Prepare 4 cookie sheets by coating them with cooking spray and sprinkling them with anise seeds; set them aside for later.
  • Combine flour and baking powder in a large bowl until fully mixed. In another large bowl, beat sugar, eggs, and vanilla with an electric mixer until light and frothy, for about 5 to 8 minutes. Slowly fold the flour mixture into the egg mixture to create a thick dough.
  • Take a handful of dough and roll it out on a lightly floured surface to 1/4 inch thickness. Lightly dust the dough with confectioners' sugar. Press springerle molds firmly onto the dough to imprint the design. Remove the mold and use a small knife to cut out each cookie. Place them 2 inches apart on cookie sheets. Repeat with the remaining dough. Cover the cookies with a cotton cloth and let them dry for 8 hours or overnight. Enjoy the beautifully embossed designs on the cookies.
  • Preheat the oven to 250°F (120°C) when you are ready to bake.
  • Bake the cookies in a preheated oven until the tops turn pale brown and the cookies are firm, which should take approximately 25 to 30 minutes. Then, let them cool on a wire rack and store in an airtight container once completely cooled.

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