Homemade Springerle - German Style Cookies
This video shows how to make Springerle, which is a German style cookie. To make these, you need to have cookie molds. These molds imprint 3D pictures on the cookies. Enjoy making your own! Thanks for watching, commenting and subscribing!
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Here’s a great site to purchase cookie molds:
Aniseed Cookies Anisbrötli / Springerle
Anisbrötli / Springerle Swiss Anise Cookies
Recipe for 1 baking tray / about 20 pcs
(326kcal/100g)
Ingredients:
1 1/3 cups Flour (250g)
2x Eggs (135g)
1 1/3 cups Icing Sugar (225g)
1 Tbsp Aniseeds (6g)
1 Tbsp Kirsch (Cherry Brandy) (7g)
Some flour to roll out the dough.
Preparation method:
- Crack the eggs into a bowl and add the icing sugar.
- Mix well with a whisk.
- Add the aniseeds and the Kirsch and mix again.
- Pour in the flour and mix everything with one hand until it sticks too your hand.
- Remove the dough from your hand and put it back into the bowl.
- Cover the bowl with a kitchen towel and let the dough rest for 10min.
- After the rest knead the dough for about 2 min, now the dough shouldn’t stick anymore.
- Add some flour on to your working surface, put the dough on it and put some
flour on the dough.
- Spread out the dough with a rolling pin until it’s about 1cm thick.
- Press the mould in the dough and cut around it with a small knife.
(if you don’t have “Springerle moulds” use regular biscuit cutters.
- Put the cookies on a baking tray with baking paper.
- Knead the leftovers together and repeat the rolling out / cutting until all dough is used.
- Cover the cookies on the baking tray with a kitchen towel and let them rest for 24h at a warm place (not on the heater, better next to it).
- Bake the cookies at 160°C (320 °F) for 15 minutes with upper and lower heat (no vent).
- Remove the cookies from the tray after the baking and put them on a cooling rack.
Notice:
- The Cookies should not get brown, therefore do not bake them too hot.
“Anisbrötli” are very popular before and around Christmas.
Some hate them because of the strong Anis taste and others love them for the same reason.
These cookies don’t spoil easily but will get hard after a while, just dip them in some coffee, they will taste delicious.
Preparation time: 30min
Baking time: 15min
Start to Finish: 25h
Shelf life:
-You can keep these cookies in a tin for about 4-5 weeks, notice that the cookies will get hard after some time.
-The better choice would be to freeze them in an airtight bag and defrost them 2h before consumption. You can keep the cookies in the freezer for at least 3 months and they will taste still very fresh after defrosting.
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Molding Springerle Cookies by Springerle Joy™
For more tips and tricks, as well as a wide variety of stunning, high quality springerle cookie molds, visit
In this video, Patrice Romzick of Springerle Joy, LLC demonstrates how to mold springerle cookies of all shapes and thicknesses easily. You’ll learn tips and tricks that help beginners be successful the first time they try making springerle cookies. Patrice shows a few different strategies for making perfect springerle cookies each time, using three different gorgeous springerle cookie molds to demonstrate different techniques. Don’t forget to subscribe to our channel and Like our Facebook page at for regular posts with springerle cookie tips and tricks.
Did you see a mold you liked in this video?
Heart with Lotus Flower Springerle Mold:
Pine Cone Springerle Mold:
Edelweiss Springerle Mold:
Director: Nathan Rubin
Producer: Christopher Salera
Still Photography & Sets: Debbie Campbell
Music with Permission: The Middle Vale performed by Kurt von Eckroth, Zitherist
Änis-Paradies ™ Springerle Cookie Molds: Linus Feller and Petra Mösli
Cards Artists: Crystal Copperstone, Becky McFarlane, Edith Plisko, Wilma Standish & Meredith Clark
Christmas Cookies Springerle
Here’s a video I made with just a little bit of history about springerles and how they’re made... or at least how I make them LOL.
Baking with Cookie Molds (book preview)
BAKING WITH COOKIE MOLDS: Secrets and Recipes for Making Amazing Handcrafted Cookies for Your Christmas, Holiday, Wedding, Tea, Party, Swap, Exchange, or Everyday Treat
By Anne L. Watson
Available in paperback and hardcover on Amazon, Barnes & Noble, and everywhere else!
Available in ebook at Amazon, Barnes & Noble, Apple, Kobo, and Google.
TOP AMAZON.COM BESTSELLER IN BAKING (JULY 2014)
TOP AMAZON.COM BESTSELLER IN PARTY COOKING (JULY 2014)
TOP AMAZON.COM BESTSELLER IN CHRISTMAS COOKING (JULY 2014)
TOP KINDLE (US) BESTSELLER IN ANTIQUE KITCHENWARE (OCT. 2021)
“Beautiful to look at but hard to use.” That’s the reputation of cookie molds. But should it be?
In this groundbreaking book, Anne L. Watson restores cookie molds to an honored place in the baker’s kitchen by revealing long-lost secrets of their use. With Anne’s techniques and recipes, tasty cookies with lovely, detailed designs will literally fall from the mold into your hand.
Learn how to make traditional molded cookies like speculaas, springerle, and shortbread, as well as modern ones like White Chocolate Lime Cookies and Orange Blossom Wedding Cookies. Learn the tricks of sandwich cookies, layer cookies, chocolate backing, and exhibition cookies. And learn about the molds themselves—the many kinds, their history, the best places to find them, how to treat them, what makes a good one, and which to avoid entirely.
With nearly two dozen recipes and almost a hundred photos, “Baking with Cookie Molds” will quickly have you making cookies that both amaze and delight.
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Chicken Chat - Springerle Christmas Cookies
It is Christmas time which means it is time for our homemade Christmas cookies. Our Springerle cookies are a true German tradition that have become a favorite with many. Learn how they are made here.