Springerle Cookies
Delight in the timeless tradition of Springerle Cookies, a classic German treat with intricate embossed patterns that are as beautiful as they are delicious. These anise-flavored cookies are crafted using a Springerle rolling pin or mold to create delicate designs that hold their shape thanks to a crucial air-drying step. Made with a simple dough of eggs, powdered sugar, butter, and flour, and lightly scented with anise extract and seeds, these cookies boast a crisp texture that softens over time as their bold licorice-like aroma deepens. Perfect for holiday gatherings or as edible gifts, Springerle Cookies are a labor of love that reward your patience with unparalleled flavor and artistry. Bake a batch of these traditional anise cookies and savor a festive snack steeped in history and charm!
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Recipe Information
Ingredients
- 4 large eggs
- 480 grams powdered sugar
- 60 grams unsalted butter
- 1 teaspoon anise extract
- 480 grams all-purpose flour
- 1 teaspoon baking powder
- 2 tablespoons anise seeds
Instructions
In a large mixing bowl, beat the eggs using an electric mixer on high speed for 8-10 minutes until thick and pale yellow.
Gradually sift in the powdered sugar while continuing to beat the mixture. Add the melted and cooled unsalted butter and the anise extract, and mix until fully combined.
In a separate bowl, whisk together the all-purpose flour and baking powder. Slowly add the dry mixture to the wet mixture, blending until a soft dough forms. The dough may be slightly sticky but should hold its shape.
Lightly flour your work surface and roll out the dough to a thickness of about 1/4 inch (6 mm). Using a Springerle rolling pin or mold, press firmly onto the dough to create embossed patterns. Cut out the individual cookies along the edges of the designs using a sharp knife or a cookie cutter.
Line baking sheets with parchment paper and sprinkle them evenly with anise seeds. Arrange the cookies on the prepared sheets, leaving a bit of space between them.
Allow the cookies to air-dry uncovered at room temperature for 12-24 hours. This step is essential to maintain the embossed design during baking.
Preheat your oven to 150°C (300°F). Bake the cookies for 12-15 minutes, or until the bottoms are just starting to turn golden but the tops remain pale.
Remove the cookies from the oven and allow them to cool completely on a wire rack. Store the Springerle cookies in an airtight container for several days to allow their flavor to develop fully before serving.
Nutrition Facts
Calories |
4350 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.1 g | 96% | |
| Saturated Fat | 37.0 g | 185% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 877 mg | 292% | |
| Sodium | 310 mg | 13% | |
| Total Carbohydrate | 849.3 g | 309% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 473.7 g | ||
| Protein | 75.1 g | 150% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 195 mg | 15% | |
| Iron | 26.1 mg | 145% | |
| Potassium | 813 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
