Home » Recipes » Molded Cookies » Springerle

Springerle

Springerle

Springerle

Springerle
4.5 rating based on 12,345 ratings
4.5/5 (12)
Course: Rolled Cookies, Molded CookiesDifficulty: Medium
Servings

60

cookies
Print

Traditional German cookies with a delicate anise flavor, stamped with special cookie stamps (see note*) for a lovely bas-relief appearance. Real works of art, these are a hard cookie suitable for shipping and dunking in your tea or coffee.

Ingredients

  • 1 pound powdered sugar, sifted

  • 4 large eggs

  • 4-1/2 cups cake flour

  • 2-1/2 teaspoons baking powder

  • 1/4 teaspoon salt

  • 1 tablespoon lemon zest

  • Crushed anise seeds

Directions

  • Beat the eggs with an electric mixer for 10 minutes. Gradually beat in the sugar. Sift together the flour, baking powder and salt. Gradually add the dry ingredients along with the lemon zest and a 1/2 teaspoon of the anise seeds to the egg mixture. Mix well. Cover tightly and chill 4-5 hours. Divide the dough into fourths. Roll 1/4″ thick, dust lightly with flour and press with springerle mold (see note, below). Cut the individual cookies apart with a cutter wheel. Place them on a lightly floured surface, cover with a towel and let stand to dry overnight. Grease baking sheets and sprinkle them with anise seeds. Brush the excess flour from the cookies, place them on the sheets and bake at 250F for 25 to 30 minutes. Store in an airtight container.

Notes

  • * Springerle, also known as Eierzucker, are shaped with special (usually inexpensive) wooden molds used to stamp designs into the cookies (available at CookieMold.com). They can also come in the form of a rolling pin (available at Amazon.com). There is a HUGE selection of handmade, vintage and/or imported springerle molds at Etsy or Ebay. You may find them at local specialty food stores or gift shops specializing in Swiss and German keepsakes.
  • If you cannot find a springerle board, roller, or mold, just cut the cookies in squares or cut them with cookie cutters, or use the other popular cookie stamps that are available.

Tags

Reviews

Name & Location
(example: Sue in LA)
Rating
Review

★★★★★
I thought springerle were supposed to be hard, that was the reason for leaving them out overnight. I like them hard.
- A Baker

★★☆☆☆
My grandfather was a German baker & passed down molds & recipe. The reason these recipes do not rise is the old recipes called for powdered ammonia instead of baking powder & was measured in 1 1/2 pennies weight on scale. You can find bakers ammonia on internet
- A Baker

★★★★★
This recipe is good, except I think the flour should be sifted. I baked mine too long and they turned sort of yellow. The apple slices are an excellent suggestion, thanks!
- A Baker

★★★☆☆
I made this recipe to the letter. I used a heavy duty stand mixer that even became bogged down as I added the cake flour. I have no idea how my mother did this with a hand mixer when I was a child. I found that the dough was brick hard when I took it out of the refrigerator and thought I had done something wrong with the recipe. It crumbled as I worked and worked to roll it out. I ended up having to sprinkle with water to make it pliable enough to roll and press. Because of the dough I only got about 5 cookes out per rolling then had to rework and roll again so the process takes a long time, however the cookies turned out pretty well for my 1st attempt. Some rose very nicely and others were a bit flatter. I will continue to search for recipes that may work better. I had no idea there were so may other variations. Some with more eggs and using all purpose flour instead of cake. Maybe more eggs would help. It is the only wet ingredient in this recipe.
- A Baker

★★★★★
I am a Schwob and make Springerle every year. Last year I could not get a hold of Hirschhornsalz and used Baking Powder, they came out great, nice "Fuesschen" and enjoyed by everyone here in Albuquerque
- Ellen

★★★★★
These are my favorite cookies. Been making for years as was my mom and grandmothers and so on back. The only thing I do different is when I set cookies out to dry I sprinkle anise seeds on towel and place cookies on them over night. The seeds are then inbedded on bottom and after baking store them for at least 2 weeks to absorb flavor.
- Anne

★★★★★
sehr gut!
- A Baker

★★★★★
The receipe is good exept for the baking powder, it's supposed to be hartshorn (Hirschhornsalz). I only use Hirschhornsalz for my Springerle and I use old wooden molds. It's a very old swabian traditional christmas cookie. I let mine sit for at least 24 hours before I bake them and I also use apple slices to keep them moist in a tin can because they dry out quick and get VERY hard.
- Claudia

★★★★★
Wonderful recipe. My mother's recipe was lost and this one is very very similar. I think the oozing may have been a result of not drying on a 'floured' surface.
- Katie

★★★★★
Our family has been making springerles for 5 generations. They are made on the first Sunday of Decemeber, stored in tin containers until Christmas dinner and are just fine. A slice of apple will add moisture to the storage container and help keep the cookie moist. A more intense flavor will be obtained by using oil of anise. Secoondly, bakers ammonia is a superior agent, give it a try.
- paul

★★★★★
These are like my great-grandmother use to make. They are supposed to get hard.
- A Baker

★★★★★
I couldn't remember the name of the anise cookies my mother-in-law made, but I remembered they were a traditional German cookie. Now I know. The Springerle were easy to make - but time-consuming- and they tasted just like I remembered!
- Saundra
Supported By: Starfish Reviews

Upload a photo of Springerle

    Requirements: JPG or PNG, 5mb max, 1200px minimum. Good lighting, clear, cookies fill up the entire frame, no people. Poor-quality photos may be rejected.

    Rate this recipe!

    Scan this QR code to return to this page and rate the recipe.

    QR Code

    Alternately, you can return to this page to write your review:
    https://www.christmas-cookies.com/recipes/molded-cookies/springerle/