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| Traditional Springerle Cookie Recipe |
Cooking time: 30 minutes
extra time: 8 hours
Total time: 9 clock
Services: 48
Yield: 48 cookies
This traditional Springerle cookie recipe is an elegant, impressive, and absolutely delicious way to celebrate the holidays.
What is Springerle?
Springerle is a type of German biscuit usually served around Christmas time. Anise cookies, which are usually square and have embossed patterns, date from at least the 14th century.
Springerle ingredients
This is what you need for this simple Springerle recipe:
Anise Seeds: These Springerle cookies start with crushed anise.
Flour: All-purpose flour adds structure to the cookie dough.
Baking soda: Baking soda acts as a leavening agent, which means it helps the cookies rise.
Sugar: You will need both granulated and powdered sugar for this sweet recipe.
Eggs: Eggs add moisture and act as a binder, meaning they help hold the cookies together.
Vanilla: A dash of vanilla extract enhances the overall flavor of the Springerle biscuits.
How to make Springerle
Below is the full step-by-step recipe - but here's a quick overview of what to expect when baking Springerle Cookies:
1. Set up the batter: Blend the dry fixings in a single bowl and the wet fixings in another. Bit by bit mix the dry blend into the wet combination.
2. Roll out and punch the dough: Roll out the dough and then sprinkle with powdered sugar. Press the molds into the dough and cut out each biscuit. Cover and let rest overnight.
3. Bake the Springerle cookies: Bake the cookies in the preheated oven until golden brown.
How to store Springerle
Springerle cookies are great because they last a long time. In fact, the anise flavor develops over time - so it's best to prepare it ahead of time! They will keep in an airtight container for about two months.
Can you freeze Springerle?
While you can freeze Springerle cookies, we don't recommend it (the texture will change and become more cakey during the thawing process).
INGREDIENTS
- cooking spray
- 1½ tablespoons crushed aniseed
- 3 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 2 cups of sugar
- 4 eggs
- ½ teaspoon vanilla extract
- ¼ cup powdered sugar
DIRECTION
Step 1
Spray 4 baking sheets with cooking spray; Sprinkle with aniseed and set aside until ready to use.
Step 2
Mix the flour and baking powder in a large bowl until well combined. Place the sugar, eggs and vanilla in a separate large bowl; Beat with an electric mixer until light and fluffy, 5 to 8 minutes. Gradually stir flour mixture into egg mixture to form a thick batter.
Step 3
Working with a handful of dough at a time, roll out 1/4 inch thick on a lightly floured surface. Sprinkle some powdered sugar on top of the dough. Place springerle molds in batter; Press firmly and evenly until the mold fits into the dough. Remove the form. Use a small knife to cut out each cookie and place them 2 inches apart on the prepared cookie sheets. Repeat until all the dough is used up. Cover the cookies with a light cotton towel and let dry for 8 hours or overnight. The patterns remain imprinted on the cookies.
Step 4
When ready to bake, preheat oven to 250 degrees F (120 degrees C).
Step 5
Bake the cookies in the preheated oven until the beans are lightly browned and the cookies are set, 25 to 30 minutes. Move to a wire rack to totally cool. Store in an airtight container.
NUTRITION FACTS
Per serving: 75 calories, 1g fat, 16g carbs, 2g protein.
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