Best Springerle Cookies Recipes

SPRINGERLE COOKIES

Steps:

• Dissolve baking powder in milk in a small bowl. Whisk eggs with a mixer on high speed until very thick and pale, about 10 minutes. With machine running, slowly add sugar, beating until smooth and creamy. Add butter, 1 tablespoon at a time, beating after each addition. Beat in milk mixture, salt, anise extract, and lemon zest until just combined.
• Reduce speed to medium-low. Add 6 cups flour, 1 cup at a time, mixing well after each addition. Remove bowl from mixer, and stir in remaining 3 cups flour, 1 cup at a time, until flour is incorporated and dough is stiff.
• Transfer dough to a floured surface, and knead until dough is smooth and not sticky, adding more flour if necessary. Divide dough into 4 pieces, and wrap in plastic wrap.
• Dust surface and springerle mold with confectioners' sugar. Roll out 1 disk of dough at a time to a 1/4- to 3/8-inch thickness (deeper molds will need thicker dough). Cut a piece of dough about the size of the mold. Press mold firmly into dough, flip over, and gently roll over dough with rolling pin. Flip over, and press onto a parchment-lined baking sheet. Using a knife, trim excess dough from sides of mold. Gently coax dough out of mold with fingertips and onto baking sheet. Repeat, spacing cookies 1 inch apart, and placing same-size cookies on same sheet. Let stand, uncovered, for 24 hours.
• Preheat oven to 220 degrees. Bake cookies, 1 sheet at a time, until completely dry, about 1 hour. (They should not color; reduce oven temperature to 200 degrees if cookies start to color.) Let cookies cool on sheets on wire racks. Cookies will keep, unglazed and covered, for up to 2 to 3 weeks.
• Make the glaze: Mix lemon extract and a pinch of luster or petal dust in a small bowl, adding more dust as needed to get desired color. (You will need only a little dust; the mixture should remain runny). Using a very fine paintbrush, brush the tinted extract onto the flat portion of each cookie around the relief. Using a clean, damp paintbrush, remove smudges. Mix additional extract and luster or petal dust in 1/2 teaspoon increments as needed.

GERMAN ANISE CHRISTMAS COOKIES (SPRINGERLE)

Steps:

• Sift together the flour and baking powder, set aside. In a large bowl, whip the eggs and sugar until thick and light. Stir in the lemon zest and ground anise. Add the flour mixture, mix well. Cover and chill dough for about an hour.
• On a lightly floured surface, roll the dough out to 1/2 inch thickness. Traditionally, you would roll over the dough with a springerle rolling pin, but the dough can be cut into small shapes of any kind. Place cookies 1/2 inch apart on baking sheets, sprinkle with anise seed and leave out uncovered, overnight.
• Preheat oven to 350 degrees F (175 degrees C). Bake cookies for 25 to 30 minutes.

SPRINGERLE COOKIES

Steps:

• In large mixer bowl, beat eggs at high speed until thick & lemon colored.
• Continue beating while adding sugar slowly; add flour, baking powder, lemon peel & anise extract- beat together completely.
• On a well-floured board, roll out some of the dough with a plain rolling pin to about 1/2" thickness; lightly flour Springerle rolling pin & roll it firmly across dough to impress patterns (try to keep dough about 1/2" thick).
• Cut cookies apart between patterns.
• Place cookies 1/2" apart on ungreased cookie sheets, and allow them to dry uncovered overnight (12 hours).
• When ready to bake, preheat oven to 250-300° & place cookies 1/2" apart on lightly greased cookie sheets. Bake 25-30 minutes until firm but still white.
• Remove to wire racks to cool.
• Store cookies in a tightly covered container with some anise seeds.
• Flavor develops fully after about 2 weeks.

ANISE COOKIES (SPRINGERLE)

Steps:

• In a large bowl, beat the eggs and sugar until very light and fluffy. Stir in the anise oil and lemon zest. Add the flour and baking powder; mix until well blended. Cover and chill dough for 3 to 4 hours.
• On a lightly floured surface, roll out the dough to 1/4 to 1/8 inch thickness. Use a springerle rolling pin or board to make the designs. Cut into 1 1/2 inch rectangles, place onto a cookie sheet, and let them sit out overnight, uncovered, in a cool dry place.
• The next morning, preheat the oven to 350 degrees F (175 degrees C). Bake the cookies for 15 to 20 minutes. Do not let the cookies brown. Allow cookies to cool, and store in an airtight tin for 1 week to blend the flavors.

OLD FASHIONED SPRINGERLE COOKIES

Steps:

• 1. Beat egg whites with cream of tartar until stiff. Add powdered sugar, slowly. Add melted butter,anise oil, salt and baking powder. Add 1/2 the flour, mix well. Add beaten egg yolks. Add remaining flour.Chill dough for 20 minutes before rolling.
• 2. Roll out dough to about 1/4 to 3/8 inch thickness, then press springerle board into dough firmly. Cut cookies apart. Brush off flour Roll dough a little at a time. Brush excess flour off cookies, and wipe a little water on the bottom of each cookie with your finger ; place on lightly greased cookie sheet sprinkled with crushed anise seed-not to close together . Let cookies stand to dry 2 to 3 hours. Bake at 250^ about 15-20 minutes. Don't let them get brown, Keep them straw colored.Remove to cool. Store in tightly covered container for at least three days before eating. So Good!

GERMAN SPRINGERLE COOKIES

Steps:

• Beat eggs until very light.
• Gradually add sugar and beat 15 minutes at high speed until mixture resembles a soft meringue, this is very important; don't skimp on time.
• Add anise oil and blend gently.
• SIft together flour and baking soda and add to egg mixture at low speed Cover bowl tightly for 15 minutes.
• Divide dough into thirds and roll each piece into an 8 inch square a little more than 1/4 inch thick.
• While working with one keep others covered.
• Let stand 1 minute.
• Dust springerle mold with flour and press into dough.
• Cut cookies apart.
• Place on lightly floured surface and let stand overnight.
• Grease baking sheet and sprinkle with anise seeds.
• Preheat oven to 300 degrees.
• Brush excess flour from cookies, moisten lightly with water and place on baking sheets.
• Bake about 20 minutes and store tightly covered.

ORANGE-FLAVORED SPRINGERLE COOKIES

Steps:

• Combine hartshorn and milk in a small bowl; set aside to dissolve at least 30 minutes and up to 1 hour.
• Beat eggs in the bowl of a stand mixer fitted with the paddle attachment on high speed until very pale and thick, 5 to 7 minutes. With mixer running, add 6 cups confectioners' sugar, 2 tablespoons at a time. Beat on high speed after all sugar has been added, 2 to 3 minutes. Reduce speed to medium. Add hartshorn and milk mixture, butter, orange extract, and salt; mix well to combine.
• Beat flour into the mixer gradually, 1/2 cup at a time, until dough is too stiff for the mixer. Stir in remaining flour by hand. Turn dough out onto work surface. Divide into 4 pieces, shape into discs, and wrap with plastic wrap. Chill until firm, 3 hours or longer.
• Place springerle mold or rolling pin in the freezer. Line baking sheets with a cotton or linen cloth.
• Dust work surface with 2 teaspoons confectioners' sugar. Roll one piece of dough into a circle 1/4-inch thick. Press the dough firmly into the springerle mold or rolling pin. Use a pastry cutter to cut extra dough away from the design. Transfer cookies to the baking sheets. Repeat with remaining pieces of dough. Use a delicate brush to brush off excess confectioners' sugar.
• Leave cookies out to air dry, uncovered, 12 hours or longer.
• Preheat oven to 275 degrees F (135 degrees C). Line baking sheets with parchment paper and spray lightly with cooking spray. Transfer cookies onto baking sheets, spacing them 1-inch apart.
• Bake cookies on the middle rack of the oven, one baking sheet at time, until slightly golden on the bottom but still pale on top, 18 to 20 minutes. Transfer to cooling racks to cool completely, about 30 minutes. Store cookies in an airtight container for a week before serving, allowing the flavors to age.

SHORTBREAD SPRINGERLE COOKIES

Steps:

• Dissolve hartshorn in the milk for 1 hour.
• Beat eggs until thick and lemon coloured, about 10 minutes with a heavy duty mixed, longer with a hand mixer.
• Slowly beat in the powdered sugar, then the softened butter, beating until the mixture is creamy.
• Beat in the hartshorn and milk, salt, flavouring oil and grated citrus peel, if using.
• Gradually beat in as much of the flour as possible with the mixer, then stir in the rest of the flour to make a stiff dough.
• Turn the dough onto floured surface and knead in more flour until stiff enough to make a good print.
• The amount of flour needed will depend on the size of the eggs and amount of humidity.
• Dust a surface with flour and roll out the dough to about 1/3 " thickness.
• With a clean dry pastry brush, brush springerle molds with cake flour and press into the dough.
• Cut out cookies with a knife, pizza cutter, pastry wheel or cutter.
• Place cookies on a kitchen towel, uncovered, to dry for 2 to 24 hours.
• Bake on a greased or baker's parchment lined cookie sheet at 225 F to 325 F until barely golden on the bottom. This will take 10 to 25 minutes, depending on the size of the cookies.
• Cool completely on rack and store in tins.
• They will keep for monthe and improve with age. They can be baked in October or November for Christmas.
• The number of cookies this recipe yields depends on the size and thickness of the cookies.
• Prep time does not include the 2 to 24 hour drying time.
• VARIATIONS:.
• Chocolate Springerle - Add 1 cup cocoa and 2 tsp vanilla or chocolate extract in place of other flavorings. For a lighter colored cookie, use chocolate flavor confectioner's sugar which is available in 1 lb boxes, plus 2 tsp of vanilla or chocolate extract.
• Cocoa-Mocha - Add 2 tbsp powdered (pulverize granules if necessary) instant coffee to milk plus either of the chocolate formulas given above.
• Citrus - Use 3 to 4 tsp oil of lemon or oil of orange, or 2 tsp oil and grated rind of 3 oranges or lemons.
• Oil of cinnamon, almond or peppermint - Use 1/2 tsp
• Vanilla - Use 4 or 5 tsp extract.

SPRINGERLE COOKIES

Steps:

• 1. IN a mixing bowl, beat the eggs and sugar together until light and lemon colored. Add anise oil and mix well.
• 2. Stir in flour until well blended. It will be very stiff. Cover bowl and refrigerate for 3-4 hours.
• 3. Roll out the dough on a lightly floured board to about 1/8 to 1/4 inch thick. Impress with a Springerle rolling pin (If you have one) and cut along the dividing lines or cut into 1 1/2 X 2 1/2 inch squares.
• 4. Set the squares on a lightly floured board sprinkled with anise seed or wax paper lined cookie sheet sprinkled with flour and anise seed to prevent sticking.
• 5. Very Important Step: Let the cookies dry uncovered at room temperature for at least 10 hours. (We used to just put the pans/boards in the electric oven overnight to get them out of the way.)
• 6. Remove pans from oven if you used that method of drying and heat oven to 325 degrees. Transfer the cookies to a lightly greased cookie sheet and bake 12-15 minutes. These cookies should not brown much if at all. Bottom might be slightly golden.
• 7. Remove cookies to cooling rack and let cool to room temp. Store in an airtight container with a whole apple for 1-3 weeks until softened. Check occasionally for mold on the apple, and remove and replace if necessary.
• 8. If you are interested in springerle rolling pins or molds, take a look at eBay and see how many beautiful patterns there are for impressing the designs. Also, You can find springerle pins at Sur La Table, or probably Cooking.com. My next older sister inherited my mothers pin, so I will have to make an investment in one to follow the family tradition.

GERMAN ANISE CHRISTMAS COOKIES (SPRINGERLE) RECIPE

Steps:

• Sift together the flour and baking powder, set aside. In a large bowl, whip the eggs and sugar until thick and light. Stir in the lemon zest and ground anise. Add the flour mixture, mix well. Cover and chill dough for about an hour. On a lightly floured surface, roll the dough out to 1/2 inch thickness. Traditionally, you would roll over the dough with a springerle rolling pin, but the dough can be cut into small shapes of any kind. Place cookies 1/2 inch apart on baking sheets, sprinkle with anise seed and leave out uncovered, overnight. Preheat oven to 350 degrees F (175 degrees C). Bake cookies for 25 to 30 minutes.

MERINGUE SPRINGERLE COOKIES

Steps:

• Place cookie molds in the freezer. Line baking sheets with parchment paper and spray lightly with cooking spray. Sprinkle crushed anise seeds lightly over parchment paper.
• Sift confectioners' sugar and baking powder together into a large bowl and set aside.
• Beat egg whites in the bowl of a stand mixer fitted with the paddle attachment on medium speed until stiff peaks form, 5 to 10 minutes. Carefully fold in sifted sugar, vanilla extract, and anise oil. Add flour gradually while mixing until dough is stiff.
• Turn dough out onto work surface. Divide into 3 pieces, shape into discs, and wrap with plastic wrap. Chill until firm, 3 hours to overnight.
• Remove discs of dough from the fridge and divide into smaller pieces based on the size of your molds. Coat each piece with confectioners' sugar and keep in the refrigerator as you roll out one piece at a time.
• Dust work surface or pastry cloth lightly with flour. Roll out piece of dough to a circle 1/4-inch thick. Dust the top of the circle lightly with confectioners' sugar. Dust the cookie mold heavily with confectioners' sugar before pressing down firmly to make clear, deep impressions. Use a toothpick or moistened brush, not a knife, to pry dough out of the mold if it sticks.
• Use a pastry cutter or knife to cut the molded cookies apart. Transfer cookies to prepared baking sheets. Repeat with remaining pieces of dough, dusting the molds with confectioners' sugar each time before using. Leave cookies out to air dry, uncovered, 8 hours to overnight.
• Preheat oven to 300 degrees F (150 degrees C).
• Bake cookies in the preheated oven until firm and dry but still pale, 10 to 15 minutes. Transfer cookies to cooling racks to cool completely.

DROP SPRINGERLE COOKIES

Steps:

• 1. Mix powdered sugar and eggs together with electric mixer in a large bowl. Add baking powder, flour, lemon rind and anise. Mix at least a 1/2 hour (I know it sounds long but its worth it- use bread dough hood or paddle). Drop by teaspoon or larger onto greased parchment paper on cookie sheet and let set at room temperature for 3 hours. Bake at 325^ for 10 minutes do not brown. I usually let them set in cold oven over night. Then bake them in the morning.

SPRINGERLE V COOKIES

Steps:

• In a large bowl, beat eggs until light with an electric mixer on high speed. Reduce speed and add the anise extract and confectioners' sugar. Continue beating at medium speed until well combined. Sift together the flour and baking powder; stir into the egg mixture, dough will be quite stiff. Roll out dough to 3/8 inch thickness. Imprint with a springerle board and cut apart. Place cookies onto a cookie sheet and let rest uncovered overnight. Preheat oven to 350 degrees F (175 degrees C). Bake cookies for 7 to 10 minutes

SPRINGERLE (MOLDED CHRISTMAS COOKIES)

Steps:

• Beat eggs until very light and fluffy.
• Gradually add sugar; beat for 15 minutes.
• DO NOT under beat.
• Fold in anise extract and flour.
• Roll dough 3/8-inch thick.
• Thoroughly flour springerle mold or rolling pin.
• Press molds firmly to dough.
• Cut cookies apart and place on greased and floured cookie sheet.
• Let dry overnight at room temperature, covered with paper towels, or uncovered.
• Preheat oven to 375°F.
• Place cookies in oven and immediately reduce temperature to 300°F.
• Bake for 15 minutes.
• Cookies should not brown.
• Store cookies 2 to 3 weeks to mellow flavor.
• These cookies are very hard and may be used for dunking in coffee, tea or cocoa.
• For Christmas, paint designs with egg yolk colored with food coloring.

ORANGE-FLAVORED SPRINGERLE COOKIES RECIPE

Steps:

• Combine hartshorn and milk in a small bowl; set aside to dissolve at least 30 minutes and up to 1 hour. Beat eggs in the bowl of a stand mixer fitted with the paddle attachment on high speed until very pale and thick, 5 to 7 minutes. With mixer running, add 6 cups confectioners' sugar, 2 tablespoons at a time. Beat on high speed after all sugar has been added, 2 to 3 minutes. Reduce speed to medium. Add hartshorn and milk mixture, butter, orange extract, and salt; mix well to combine. Beat flour into the mixer gradually, 1/2 cup at a time, until dough is too stiff for the mixer. Stir in remaining flour by hand. Turn dough out onto work surface. Divide into 4 pieces, shape into discs, and wrap with plastic wrap. Chill until firm, 3 hours or longer. Place springerle mold or rolling pin in the freezer. Line baking sheets with a cotton or linen cloth. Dust work surface with 2 teaspoons confectioners' sugar. Roll one piece of dough into a circle 1/4-inch thick. Press the dough firmly into the springerle mold or rolling pin. Use a pastry cutter to cut extra dough away from the design. Transfer cookies to the baking sheets. Repeat with remaining pieces of dough. Use a delicate brush to brush off excess confectioners' sugar. Leave cookies out to air dry, uncovered, 12 hours or longer. Preheat oven to 275 degrees F (135 degrees C). Line baking sheets with parchment paper and spray lightly with cooking spray. Transfer cookies onto baking sheets, spacing them 1-inch apart. Bake cookies on the middle rack of the oven, one baking sheet at time, until slightly golden on the bottom but still pale on top, 18 to 20 minutes. Transfer to cooling racks to cool completely, about 30 minutes. Store cookies in an airtight container for a week before serving, allowing the flavors to age.