Description
Springerle cookies are traditional German anise-flavored cookies known for their intricate, embossed designs created using special molds. This recipe combines whipped eggs and sugar with fine cake flour and your choice of flavorings like vanilla, almond, or anise to achieve a light, airy texture. The dough is rested and dried before baking at low temperature to maintain the detailed patterns, making these cookies perfect for festive occasions or as charming edible ornaments.
Ingredients
Scale
Egg Mixture
- 4 eggs, room temperature
- 500 g (4 cups) powdered sugar (icing/confectioners sugar)
- 1/8 tsp baking powder
- Flavoring options: 2 tsp vanilla extract OR 1 tsp almond extract OR 1 tsp anise seed OR 1 tsp pumpkin spice seasoning OR Kirsch or other flavorings
Dry Ingredients
- 420-440 g (3 1/2 cups) cake flour (non-rising, T45 recommended)
- Cornstarch for dusting
Instructions
- Whip the eggs and sugar: Beat the eggs using a whisk attachment in an electric mixer until foamy. Gradually add the powdered sugar and whip at medium speed for 10-15 minutes until the mixture becomes thick and resembles buttercream in consistency. In the last 5 minutes of whipping, add the baking powder and your chosen flavoring, mixing well.
- Add the flour: Slowly incorporate the cake flour while whipping at low to medium speed until fully combined into a dough. Be careful not to overmix.
- Chill the dough: Wrap the dough tightly with plastic wrap ensuring it touches the surface to prevent drying. Refrigerate for several hours or overnight to firm up.
- Roll and mold the cookies: On a cornstarch-dusted surface, roll out small portions of dough to about 1/4 inch (6mm) thickness, matching your mold thickness. Dust the dough surface with cornstarch, press your Springerle mold firmly into the dough to imprint designs. Cut around each design and transfer to a cornstarch-dusted surface to rest at room temperature for 12-24 hours, avoiding drafts or humidity.
- Prepare for baking: Preheat your oven to 145°C (290°F). Before baking, place each cookie on a damp paper towel for 30 seconds to moisten the bottom, then transfer to a parchment-lined baking tray (optionally sprinkled with your preferred seasoning).
- Bake the cookies: Bake larger cookies (4-5 inches) for 18-20 minutes and medium to small cookies for 15-17 minutes. Bake one or two trays at a time, flipping and rotating the trays halfway through bake time. Cookies are done when they rise slightly with a foot and do not move when gently wiggled on top.
- Cool and store: Let the cookies cool completely. Store in an airtight container at room temperature or use dried cookies as decorative ornaments.
Notes
- Use fine cake or pastry flour (T45 if available) for best texture. If substituting all-purpose flour, use less (approximately 2 ¾ cups or 340 g) and adjust by texture.
- If using large amounts of flavor extracts (1 tablespoon or more), you may need to add an additional 1/4 to 1/2 cup of flour to maintain dough consistency.
- Ensure the dough rests and dries at room temperature for 12-24 hours to preserve embossed designs during baking.
- Moistening the cookie bottoms before baking helps them stick to the tray and maintain shape.
- Keep cookies in a dry, airtight container to maintain texture and longevity.
Nutrition
- Serving Size: 1 cookie (approx. 20 g)
- Calories: 80
- Sugar: 15 g
- Sodium: 5 mg
- Fat: 0.1 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0.1 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 0.1 g
- Protein: 1 g
- Cholesterol: 40 mg
