Springerle Molded Christmas Cookies
Delight in the timeless charm of Springerle Molded Christmas Cookies, a festive treat steeped in tradition and bursting with anise-flavored nostalgia. These intricately designed holiday cookies are crafted using embossed springerle molds, creating stunning patterns that make them as decorative as they are delicious. Made with simple pantry staples like all-purpose flour, powdered sugar, and eggs, this recipe highlights the unique addition of anise extract and seeds, infusing each bite with a warm, licorice-like aroma. The dough requires an overnight drying period to preserve the delicate designs during baking, resulting in a cookie that’s crisp on the edges and tender within. Perfect for gifting or enjoying alongside a warm cup of tea, these classic cookies are a must-try for your Christmas baking lineup!
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Recipe Information
Ingredients
- 4 cups all-purpose flour
- 2 cups powdered sugar
- 4 pieces large eggs
- 1 tablespoon butter, softened
- 1 teaspoon anise extract
- 1 tablespoon anise seeds
Instructions
In a large mixing bowl, beat the eggs on medium speed for 5 minutes, or until light and frothy.
Gradually add the powdered sugar to the eggs, continuing to beat until the mixture thickens slightly, about another 5 minutes.
Mix in the softened butter and anise extract until well incorporated.
Gradually sift in the flour, mixing until a stiff dough forms. Cover the dough with plastic wrap and chill in the refrigerator for 1-2 hours, or until firm.
Once the dough is chilled, lightly dust your work surface and springerle molds with flour to prevent sticking.
Roll the dough out to about 1/4-inch thickness. Press the springerle mold firmly into the dough, then carefully remove it to reveal the design.
Cut out the cookies along the edges of the design using a sharp knife or cookie cutter. Place the cookies on a baking sheet lined with parchment paper.
Sprinkle anise seeds lightly over the parchment paper, allowing the cookies to rest on top. Let the cookies dry at room temperature for 12-24 hours to preserve the intricate designs while baking.
Preheat your oven to 300°F (150°C). Bake the cookies for 15-20 minutes, or until the bottoms are just lightly golden. The tops should remain pale to maintain the design.
Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container for up to 2 weeks to allow the flavors to develop. They pair wonderfully with tea or coffee during the holidays.
Nutrition Facts
Calories |
2060 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.8 g | 33% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 289 mg | 13% | |
| Total Carbohydrate | 376.2 g | 137% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 3.6 g | ||
| Protein | 74.8 g | 150% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 221 mg | 17% | |
| Iron | 28.7 mg | 159% | |
| Potassium | 887 mg | 19% | |
*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.
