grated 4 1/2 c Cake flour -- sifted 1 t Baking powder 1/4 ts Anise extract Beat eggs until light. Stir in sugar and beat well. Add extract, rind and flour sifted with baking powder. Mix will. Chill 1 hour. Roll out ONE HALF INCH thick on floured board. Roll springerle pin over dough, or press mold into top, flouring pin or mold each time. Pam also helps. Expose to air overnight. Cut cookies apart and arrange on baking sheet. Bake at 350 for about 30 minutes. Do not overbrown. Not everyone likes the licorice flavor of anise, so orange, lemon, or vanilla may be substituted if desired. Store cookies in covered container with apple slices for 10 days before serving.
How To make Springerle's Videos
Making Springerle Cookies - an Instructional Video
Jen, of Kitchen Vixen, demonstrates how to make Springerle Cookies - Traditional Alpine European cookies meant for dunking into your favourite hot beverage. Jen begins with making the dough, demonstrates pressing and cutting techniques, troubleshooting tips and tricks for baking, and finally painting the cookies to dress them up after baking. Contact us at etsy.com/shop/KitchenVixenMolds for more info about Springerle Cookies.
How to make Springerle cookies
Sue Queisser shows you step by step how to successfully make these beautiful, edible works of art!
SPRINGERLE ~~~ German CHRISTMAS COOKIES.
Springerle - the beautiful German Christmas cookies. Traditionally made with Baker's ammonia, which isn't something most people have handy. I experimented with baking soda and Baker's ammonia to figure out the difference. One thing that became clear - no matter what leavening agent you use - ambient humidity plays a huge roll.
Recipe: 1 lbs powdered sugar 1 lbs all purpose flour + plus more if dough is too sticky and for dusting molds 4 eggs knife tip of either baker's ammonia or baking powder (amount is shown in video) anise seeds
Beat eggs and powdered sugar until well combined and foamy. Add flour and Baker's ammonia or baking powder until a smooth dough is formed. Add more flour if needed to make it non-sticky, Rest dough covered in refrigerator for 1 hr. Roll out small pieces of dough to half inch thickness - use your molds, cut out the cookies and place on parchment paper on baking sheet. Rest overnight covered with a tea towel to dry. If you're in a humid climate, put cookies in dehydrator on lowest setting with door (top) removed or put in front of a fan for 20 - 30 minutes.
Bake at 300F for 18 to 22 minutes on lower part of the oven. Cookies should not brown on top.
Store in a tin until they turn soft. In a humid environment, they will turn soft without extra steps.
ENOY and Frohe Weihnachten!
Springerle Cookies by House on the Hill
Connie Meisinger of House on the Hill Cookie Molds shows how to make the perfect Springerle cookie! Visit for more information.
Springerle cookie press
Jory making Springerle at Bennison's Bakery, November 30th 2010.
Sprigerle with Chef E
Chef Elizabeth Podsiadlo, the Opera singing Chef, teaches you how to easily bake Sprigerle cookies! All presses, flavor oils, and hartshorn are on her website. TheOperaSingingChef.com