Classic German Springerle
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Few cookies carry the weight of tradition and artistry like Springerle. These delicate, anise-flavored cookies date back to medieval Germany, where they were crafted as edible works of art. Known for their intricate embossed designs, Springerle are as much about storytelling as they are about flavor. This easy Christmas cookie recipe celebrates the historical significance and timeless appeal of these holiday classics, bringing a taste of German heritage to your Christmas cookie tray.
What are Springerle?
Springerle are a German Christmas tradition, though they are contested to have originated in Bavaria as well as Austria. These traditional cookies are biscuit-like in texture and flavored with anise. The world Springerle means "little jumper” or “little knight” in German. Historians have traced the cookies back to the pagan celebration of Julfest, which was celebrated at midwinter. As legend tells it, the cookies were made as offerings from the people who could not afford to offer up their animals to the gods.
Today, these cookies are still made and sold in northern European countries as a symbol of old world midwinter celebrations.
Collecting Springerle Molds:
Over the last handful of years, I have fallen in love with collecting Springerle molds. Have you ever come across one?
Antique cookie molds can still be found today, and many from the Middle Ages are displayed in museums around the world. The oldest molds were made of wood or clay. If you are wanting to begin your own collection, some of the oldest carvings you may be able to find in antique shops will be from the 18th and 19th centuries. These molds usually have images of St. Nicholas, flowers, birds, and other scenes from nature.
If antiques are not in your budget, there are many beautiful reproduction molds available for sale from handmade artisans!
Gathering Ingredients:
Butter. Warm your butter to around 62° F (16° C) for perfect cookies every time.
Flour. Make sure that you measure your flour with a kitchen scale or use the spoon and level method!
Sugar.
Heavy Cream. If you do not have heavy cream, milk or half and half can be used in its place.
Anise Extract. Anise is a unique flavor, so if you do not like it or do not have it on hand, you can use vanilla or almond extract.
Eggs. Bring your eggs to room temperature before mixing the dough.
Baking Powder.
Salt.
How to MAke Springerle:
Step One: In the bowl of standing electric mixer fitted with a paddle attachment, cream together the butter, 1/2 cup (65 g) of the flour, and the sugar until it is light in color, fluffy, and a bit sandy in texture, about 5 to 7 minutes.
Step Two: Add the heavy cream, anise extract, and eggs to the mixture and beat on medium speed until well combined, about 2 to 3 minutes.
Step Three: In a small bowl, whisk together the remaining 2 1/2 cups (325 g) flour, baking powder, and salt. Add the dry ingredients to the wet ingredients, beating on medium speed, until the dough comes together and no longer clings to the sides of bowl. Scrape down the sides of the bowl as necessary.
Step Four: Generously flour your cookie molds. Pinch off a bit of the dough and begin to press it into a mold all the way to the edges of the design. Press in gently with your fingertips, just like play dough.
Step Five: Flip the cookie mold over and firmly tap the top edge on the countertop to begin releasing the cookie dough. The more flour that you add to your cookie mold, the easier the cookie will pop out of the mold. If necessary, gently pull around the edges of the cookie to release it. If it does not work the first time, pull out the dough and re-flour the mold! Once the cookie has been released, cut around the outer edges with a sharp knife to clean it up, if needed.
Step Six: Arrange the cookies on the prepared baking sheets about 2-inches (5-cm) apart. Bake cookies that are about 5-inches (13-cm) or larger for 14 to 15 minutes. Cookies that are smaller should be baked for about 10 to 12 minutes, or until the edges are set and the cookies are golden brown.
Tips for Making Perfect Springerle:
Use Springerle Molds or Rolling Pins: These tools ensure authentic, intricate designs.
Flavor Enhancements: If anise isn’t your favorite, try substituting almond, vanilla, or lemon extract.
Storage: Springerle improve in flavor and texture after a few days, so store them in an airtight container to age.
Serving Suggestions:
Serve these cookies with a steaming cup of tea, coffee, or mulled wine to complement their sweet and spicy flavor. Their intricate designs make them a stunning centerpiece for a holiday cookie platter or a thoughtful gift wrapped in parchment paper and ribbon.
2023 Christmas Cookie Box
Final Thoughts:
Springerle cookies are more than a treat; they’re a piece of history, a labor of love, and a testament to the artistry of baking. Whether you’re honoring German heritage, exploring holiday traditions, or simply marveling at the beauty of embossed cookies, Springerle bring a touch of elegance and nostalgia to your Christmas celebrations.
xoxo Kayla
Classic German Springerle
Ingredients
- 3/4 cup (87 g) salted butter, softened
- 3 cups (390 g) all-purpose flour, divided
- 1 cup (200 g) granulated sugar
- 1/4 cup (60 ml) heavy cream, room temperature
- 1 tsp vanilla extract
- 2 large eggs, room temperature
- 1/4 tsp baking powder
- Pinch of kosher salt
Instructions
- Preheat the oven to 375° F (191° C). Line 2 large baking sheets with parchment paper and set these aside for now.
- In the bowl of standing electric mixer fitted with a paddle attachment, cream together the butter, 1/2 cup (65 g) of the flour, and the sugar until it is light in color, fluffy, and a bit sandy in texture, about 5 to 7 minutes.
- Add the heavy cream, vanilla, and eggs to the mixture and beat on medium speed until well combined, about 2 to 3 minutes.
- In a small bowl, whisk together the remaining 2 1/2 cups (325 g) flour, baking powder, and salt. Add the dry ingredients to the wet ingredients, beating on medium speed, until the dough comes together and no longer clings to the sides of bowl. Scrape down the sides of the bowl as necessary.
- Generously flour your cookie molds. Pinch off a bit of the dough and begin to press it into a mold all the way to the edges of the design. Press in gently with your fingertips, just like play dough.
- Flip the cookie mold over and firmly tap the top edge on the countertop to begin releasing the cookie dough. The more flour that you add to your cookie mold, the easier the cookie will pop out of the mold. If necessary, gently pull around the edges of the cookie to release it. If it does not work the first time, pull out the dough and re-flour the mold! Once the cookie has been released, cut around the outer edges with a sharp knife to clean it up, if needed.
- Arrange the cookies on the prepared baking sheets about 2-inches (5-cm) apart. Bake cookies that are about 5-inches (13-cm) or larger for 14 to 15 minutes. Cookies that are smaller should be baked for about 10 to 12 minutes, or until the edges are set and the cookies are golden brown.
- Transfer the cookies to wire cooling racks to finish cooling. They can be stored at room temperature in airtight containers for about 5 days, or they can be frozen.
Nutrition Facts
Calories
232Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
