Traditional German Springerle Cookies

Ingredients

• 4 large eggs 4 large eggs
• 500g (4 cups) powdered sugar 500g (4 cups) powdered sugar
• 500g (4 cups) all-purpose flour 500g (4 cups) all-purpose flour
• 1 teaspoon anise extract 1 teaspoon anise extract
• 1 teaspoon lemon zest 1 teaspoon lemon zest
• 1/2 teaspoon baking powder 1/2 teaspoon baking powder

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 1g, 0.3g
• Carbohydrates (total, sugars): 26g, 15g
• Protein: 2g
• Fiber: 0.5g
• Salt: 0.02g

Preparation

1. 1.
   In a large mixing bowl, beat the eggs until frothy. Gradually add the powdered sugar and continue beating until the mixture becomes thick and creamy.
2. 2.
   Sift the flour and baking powder together. Gradually add the flour mixture to the egg mixture, mixing well after each addition.
3. 3.
   Add the anise extract and lemon zest to the dough, and knead until well combined.
4. 4.
   Wrap the dough in plastic wrap and refrigerate for at least 2 hours or overnight.
5. 5.
   Preheat the oven to 160°C (325°F) and line a baking sheet with parchment paper.
6. 6.
   Roll out the chilled dough to a thickness of about 1/2 inch. Dust the Springerle mold with flour and press it firmly onto the dough to create imprints.
7. 7.
   Use a sharp knife or cookie cutter to cut out the individual cookies. Place them on the prepared baking sheet, leaving some space between each cookie.
8. 8.
   Bake for 12-15 minutes, or until the cookies are firm to the touch but still pale in color.
9. 9.
   Remove from the oven and let the cookies cool completely on a wire rack before serving.

Treat your ingredients with care...

• Anise extract — Make sure to use a high-quality anise extract to achieve the authentic flavor of Springerle cookies. If you prefer a milder taste, you can reduce the amount of anise extract slightly.

Tips & Tricks

• Dust the Springerle mold with flour before pressing it onto the dough to prevent sticking.
• Allow the dough to chill thoroughly for the best results in imprinting and texture.
• If you don't have a Springerle mold, you can use a wooden cookie stamp or even the bottom of a glass to create imprints on the dough.
• To enhance the flavor, you can add a touch of almond extract along with the anise extract.
• Store the cookies in an airtight container to maintain their freshness and preserve the intricate designs.

Serving advice

Serve these Springerle cookies with a warm cup of tea or coffee to fully enjoy their delicate flavors. They also make a lovely addition to a holiday cookie platter or as a thoughtful homemade gift.

Presentation advice

Arrange the Springerle cookies on a decorative platter or in a beautiful tin to showcase their intricate designs. Dust them with powdered sugar for an elegant touch.