Springerle Cookie Mix (From Germany)
Submitted by osuzyq99
Traditional German Springerle cookies with anise oil, stamped with carved molds and dried overnight before baking to a pale straw color. This heirloom recipe makes 72 delicate, picture-perfect cookies.
YIELD
72 servingsPREP
40 minCOOK
18 minREADY
58 minSpringerle are the crown jewels of German Christmas baking. These pale, anise-scented cookies are stamped with intricate carved molds that leave behind raised designs so detailed they look more like porcelain than something you’d eat.
The dough is beaten for a full 15 minutes until it resembles soft meringue, which is what gives Springerle their signature light, almost cakey texture. Anise oil provides the unmistakable licorice-like flavor, and crushed aniseed scattered on the baking sheet adds another layer from the bottom up.
The overnight drying step is not optional. Leaving the stamped cookies uncovered for at least 6 hours forms a dry shell on top that holds the molded design in place during baking. Skip this and your beautiful impressions will puff into oblivion.
Kitchen Tips
- Beat the eggs and sugar for the full 15 minutes. Underbearing means flat, dense cookies that won’t hold their designs.
- Press the mold firmly and evenly. Dust it with flour between each pressing to prevent sticking.
- Bake low and slow. These cookies should barely take on color, just a hint of pale straw yellow.
- Store in an airtight tin for at least two weeks before eating. Springerle actually improve with age as the texture softens and the anise flavor deepens.
Ingredients
Directions
Sift together flour and soda.
In large mixer bowl, beat eggs with electric mixer until light.
Gradually beat in powdered sugar; continue beating on high speed about 15 minutes or until mixture resembles soft meringue.
Stir in anise oil.
Add about ¾ of the flour mixture and beat on low speed until combined.
By hand, stir in the remaining flour mixture.
Cover; let stand about 15 minutes.
Divide dough into thirds. On lightly floured surface, roll each portion into 8 inch square.
Let stand for 1 minute.
Dust a springerle (little horse) mold or rolling pin with additional flour.
Press mold on dough hard enough to make a clear design; repeat for the remaining dough (Roll springerle rolling pin on dough, pressing hard enough to make a clear design.) With a sharp knife, cut the rolled cookies apart.
Place on a lightly floured surface; Cover with a towel and let stand about 6 hours or overnight.
Sprinkle a greased cookie sheet with crushed aniseed.
Brush excess flour from cookies.
With finger, rub bottom of each cookie lightly with cold water.
Place on prepared cookie sheet. Bake in 300 degree oven about 18 minutes or until a light straw color.
Remove to wire rack; cool.
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