Springerle – German Classic Anise Christmas Cookie

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
625 g flour
1 point of a knife baking powder or Hirschhornsalz (ammonium carbonate)
1 tbsp anise seeds
flour for the forms

Baking Instructions Springerle

– Beat eggs and sugar until foamy.
– Add flour and baking powder or “Hirschhorn” salt, and anise. Knead to a dough, roll it, knead again, then let it rest for 1 hours at room temperature.
– Roll dough 1cm thick and make Springerle by using the typical molds or a rolling pin to make the cookies – see Tips above.

A SPECIAL GIFT FOR SPECIAL PEOPLE

– Wax the baking trays with organic bee wax or layer with baking paper.
– Keep Springerle for 24 hours in a cool room, so the egg yolk can settle and the egg white will raise in the dough.
– Pre-heat oven to 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.

Keep them in a big cookie jar and place a moist kitchen cloth over the top so they won’t dry out. Enjoy them with coffee or tea and traditionally dip them!

Where to buy Molds, Anise and Hirschhornsalz?