Traditional Springerle

Traditional Springerle

12 Reviews 6 Pics
  • Prep

    10 m
  • Cook

    25 m
  • Ready In

    8 h 35 m
PREGOCOOK
Recipe by  PREGOCOOK

“We have made these very traditional German cookies every year since I was a child. My mother remembers her grandmother making them with this recipe that has been in our family for generations. The molds can be hard to find, but check specialty cookware stores and antique shops.”

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Ingredients

Adjust Servings

Original recipe yields 48 servings

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Directions

  1. Lightly grease 4 cookie sheets. Sprinkle with anise seeds. Set aside until needed.
  2. Mix the flour and baking powder together in a bowl until well blended. Place the eggs, sugar, and vanilla in a large bowl; beat until light and frothy, 5 to 8 minutes. Slowly stir in the flour mixture until a thick dough forms.
  3. Working with handfuls of dough, roll out the dough onto a lightly floured surface until 1/4 inch thick. Lightly sift confectioners' sugar over the dough. Place springerle molds onto the dough; press down hard and evenly until the mold's design registers in the dough. Remove the mold. Use a small knife to cut around each cookie, and place on prepared cookie sheets. Repeat, until all dough has been used. Cover the cookies with a lightweight cotton cloth, and allow to dry 8 hours, or overnight.
  4. Preheat oven to 250 degrees F (120 degrees C).
  5. Bake cookies in preheated oven until tops are pale brown and set, 25 to 30 minutes. Cool on a rack. Store in an airtight container.

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Reviews (12)

Rate This Recipe
PREGOCOOK
43

PREGOCOOK

UPDATE! My mother called a few weeks ago and mentioned that she had tried making a variation for Valentine's Day with the zest of an orange and 1/8 tsp orange oil. AMAZING! and beautiful pressed with a springerle mold and then cut with a heart shaped cookie cutter!

Caroline Victoria
39

Caroline Victoria

I was so daunted to make this... my fiance had made these beautiful wooden moulds so I could make these cookies for Christmas this year, and I was afraid to use them. I decided to make a preliminary batch this weekend, just to see if I could do it without embarassing myself. They turned out BEAUTIFULLY. They're almost too pretty to eat, but of course you must try them, and are they ever good!!! I love them with Chai tea. I'll be making another batch for the holidays, and will post pictures next time!

greenbabby
18

greenbabby

These were great. My mom said they were just like her mom use to make. I did add a little lemon zest because that's the way my grandma used to make them.

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Nutrition

Amount Per Serving (48 total)

  • Calories
  • 75 cal
  • 4%
  • Fat
  • 0.5 g
  • < 1%
  • Carbs
  • 16.1 g
  • 5%
  • Protein
  • 1.5 g
  • 3%
  • Cholesterol
  • 18 mg
  • 6%
  • Sodium
  • 16 mg
  • < 1%

Based on a 2,000 calorie diet

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