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
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.

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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!