German/Swabian Springerle Cookies

Prep: 90 mins

Cook: 40 mins

24 hour drying time: 24 hrs

Total: 26 hrs 10 mins

Servings: 60 servings

Springerle are holiday cookies popular in Switzerland, Austria, and Germany, and are known for their intricate raised designs derived from special molds or rolling pins.

What Does a Springerle Cookie Taste Like?

A Springerle cookie is dense and slightly crunchy on the outside, with a cake-like consistency on the inside. Traditionally, the cookies have an anise flavor, similar to licorice. They can also be flavored with other extracts such as lemon.

Perfectly Baked Springerle Cookies

A perfectly baked Springerle cookie separates into two layers when baked: A yellow-gold foot and a white crust-like top. This comes from the drying process before baking. When allowed to sit for 24 hours, the egg yolk sinks into the dough. While a dry crust forms on top of the imprint, the back of the cookie remains moist. In the oven, the dough rises from the bottom of the cookie underneath the picture. The details imparted by the cookie mold remain distinct and undistorted, while the bottom remains plain and unadorned. Germans call this the füßle (the little foot). This is different from sugar cookies or other types of lebkuchen.

Tips

• Room temperature ingredients. All ingredients should be at room temperature before you start this recipe.
• Baker's ammonia substitute. If you can't find baker's ammonia, you can substitute baking powder, but the cookies will not bake up as soft. Baker's ammonia is easily available online.
• Dusting with cornstarch. Be sure to dust the cookie molds before pressing each cookie.
• Test bake a cookie. Bake a single cookie before baking the entire sheet to be sure you're baking at the correct time and temperature.

Ingredients

• 1/4 teaspoon ammonium carbonate (hirschhornsalz)

• 2 tablespoons kirschwasser

• 1/2 teaspoon clear extract, such as lemon or anise

• 4 large eggs, room temperature

• 5 cups (500 grams) confectioners' sugar, sifted

• 4 cups (500 grams) all-purpose flour, more as needed

• Cornstarch, as needed

• Whole or ground anise, for the cookie sheet

Steps to Make It

1. Dissolve 1/4 teaspoon ammonium carbonate (hirschhornsalz) into 2 tablespoons Kirschwasser. Add 1/2 teaspoon clear extract, such as anise or lemon.

2. In the bowl of a stand mixer fitted with the whisk attachment, beat 4 large eggs, room temperature on medium-high speed until light yellow, thick, and foamy about 15 minutes.

3. Switch to the paddle attachment. Gradually add 5 cups/500 grams confectioners' sugar, sifted (about 1/2 cup at a time), beating on medium-high at least 5 to 8 minutes after each addition, and scraping down the bowl frequently with a silicone spatula until the mixture is smooth and well combined.

4. Add the kirschwasser mixture and beat on medium-high speed, continuing to scrape down the bowl frequently until the mixture is smooth and well combined, about 10 minutes more.

5. With the mixer on medium speed, gradually add 4 cups/500 grams all-purpose flour (about 1/2 cup at a time), beating about 5 minutes after each addition, scraping down the bowl frequently until well combined.

6. The dough is ready when it's stiff, soft, and not too sticky, about the consistency of sugar cookie dough. If the dough sticks to your fingers, beat in more flour, 1 tablespoon at a time until the correct consistency is reached.

7. Turn the dough onto a lightly floured wooden board or work surface and knead lightly into a smooth ball. Wrap in plastic, and refrigerate for 1 to 2 hours.

8. Lightly dust a wooden board or work surface with flour. Using about 1/4 of the dough, roll it to just under 1/2-inch thick. Keep the rest of the dough covered so it doesn't dry out.

9. Generously dust a springerle rolling pin or various cookie molds with cornstarch. Place the mold over the area you want to be imprinted and press down evenly and firmly into the surface of the dough. This might take some practice since you don't want the cookie to be too thin.

10. Continue to re-roll the dough scraps, imprinting the cookies as described above until no dough remains.

11. Cut between the imprinted shapes using a knife, a small pastry or pizza wheel, or a biscuit cutter.

12. Lay the cookies on a baking sheet or wooden board that has been lightly dusted with cornstarch. Let dry, design side up, at room temperature for 24 to 48 hours. The cookies are done drying when the top design is dry, and the bottom has a moist area surrounded by a dry ring.

13. Before baking, moisten the bottom of the cookies by rubbing the bottoms on a clean, wet kitchen towel.

14. Sprinkle some whole or ground anise lightly on parchment-lined baking sheets and set the cookies on top.

15. Bake the cookies one sheet at a time in the center of the oven. Baking times and temperatures will vary depending on the size of the cookie. Larger cookies (about 1 1/2 x 2 inches) should bake at about 300 F/150 C for 12 to 15 minutes. Smaller cookies should bake at about 255 F/124 C for 9 to 13 minutes. The cookies should retain their light color and not brown.

16. Remove from the oven and cool completely on a rack before serving.

Feeling Adventurous? Try This

Once the cookies are completely cool, you can paint them with food coloring, if desired.

How to Store

• To keep Springerle cookies soft and cake-like, store covered in an airtight container in a cool place with a slice of apple to help retain moisture. The cookies should keep for about 1 week.
• Freeze in airtight storage containers or zip-top bags for up to 3 months.

Nutrition Facts
Servings: 60
Amount per serving
Calories	76
% Daily Value*
Total Fat 0g	1%
Saturated Fat 0g	1%
Cholesterol 12mg	4%
Sodium 15mg	1%
Total Carbohydrate 17g	6%
Dietary Fiber 0g	1%
Total Sugars 9g
Protein 1g
Vitamin C 0mg	0%
Calcium 3mg	0%
Iron 0mg	3%
Potassium 14mg	0%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.