Springerle – German Classic Anise Christmas Cookie

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Springerle are classic German Christmas cookies with anise. Springerle are coming from the South of Germany, from Swabia, and they are not round, they are always having a rectangle shape. You need special forms or molds to make them but they can be purchased online. See the link at the bottom of this page. If you use a rolling pin don’t buy the cheapest one as the ornaments are of a different quality. Happy Baking!

TIPS

Springerle Rolling Pin

By using a rolling pin you would roll out the dough with a regular rolling pin, then dust the flattened dough with flour, gently roll the picture rolling pin over it and then remove any excess flour with a clean baking brush.

Springerle Molds

• If you are using a mold place a little bit of the dough into the mold then roll over it with a small regular rolling pin.
• Remove it carefully from the mold.
• Place them on a baking tray that is layered with baking paper and sprinkled with anise seeds.
• Every Springerle should have 4-5 anise seeds on the bottom.
• Important: Before you use the molds dust them every time with flour before you make a new Springerle! Otherwise there will be dough remaining in the carvings and this is ruining the beautiful designs.
• Don’t use too much flour otherwise the Springerle become dry.

Ingredients Springerle

(for 40-50 cookies depending on size)
5 eggs
500 g powdered sugar
1tbsp Kirschwasser, optional
625 g flour
1 point of a knife baking powder or Hirschhornsalz (ammonium carbonate)
1 tbsp anise ground, or to taste
flour for the forms

Baking Instructions Springerle

– Beat eggs and sugar until bubbly, some say for optimum result beat it for 30 minutes.
– Mix flour with baking powder or “Hirschhorn” salt, and anise. If you use Kirschwasser dissolve Hirschhornsalt in it and add to eggs.
– Add flour to the eggs. Knead until you get a smooth dough.
– Knead with hands until you get a smooth dough,
– Let rest for 1 hour at room temperature.
– Roll the dough on a smooth surface sprinkled with flour,  1/5cm thickness.
– Sprinkle a bit with flour.
– Now roll your mold pin over the dough, carefully remove it and cut out with a small knife.
– Brush off any remaining flour.
– Place the Springerle on a baking tray layered with parchment paper.
– Let them sit over night, covered with a dry kitchen cloth so they can dry. This helps that the egg yolk can settle and the egg white will raise in the dough.

A SPECIAL GIFT FOR YOUR FAMILY OR FRIENDS 

– Pre-heat oven to 150C / 300 F and bake for about 12 min. Don’t bake them longer otherwise they become hard and dry.
– The surface should always stay light and never get brown.

– When they are done they are soft.

TIPS
Keep them in a big cookie jar and place a moist kitchen cloth over the top so they won’t dry out. You also can add a piece of apple into the tin.
It might take 6 weeks until they are getting soft. 
Enjoy them with coffee or tea and traditionally dip them!