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- Dish type
- Biscuits and cookies
This is an old German recipe for aniseed flavoured biscuits which belonged to my mother-in-law. I've been baking these for the years at Christmas! Look for a springerle rolling pin in antique or specialty shops.
42 people made this
- 4 eggs
- 30g (1 oz) butter
- 1 dessertspoon baking powder
- 1/4 teaspoon salt
- 400g (14 oz) caster sugar
- 500g (1 1/8 lb) plain flour
- 4 tablespoons anise seed
MethodPrep:45min ›Cook:15min ›Ready in:1hr
- Beat eggs in large mixing bowl until very light. Add sugar and butter. Cream together until light and fluffy.
- Sieve flour, baking powder and salt. Add dry ingredients and combine.
- Knead dough until smooth; add more flour to get a smooth dough if necessary. Cover dough and allow to chill in refrigerator for at least 2 hours.
- Roll onto slightly floured board to 1cm (1/4 in) thickness. Then roll again with springerle roller to make designs. Cut at border. Sprinkle anise seed on clean tea towel and place biscuits on it. Allow to stand overnight (don't cover) to dry.
- Bake 12 to 15 minutes at 160 C / Gas mark 3.
- Cool completely. Store in tight container. The longer they sit, the more anise flavour comes through.
Springerle is an embossed biscuit from Baden-Württemberg, Germany. A mould or rolling pin is used to emboss designs on rolled dough. The name itself means 'little knights' and these biscuits are centuries old!
Reviews & ratingsAverage global rating:(37)
Reviews in English (34)
I have looked for this recipe for YEARS. My mother passed away 34 years ago, she made these at christmastime every year starting them in October.....I have springerle boards instead of a rolling pin, they work the same way. THANK YOU FOR THIS RECIPE....IT'S THE REAL ONE.-21 Jul 2008
my dad loves these from his childhood so I made the receipe and he couldnt stop eating them!!-21 Jul 2008
by Chef Joy
excellent! I had lost my recipe and glad to report this one is perfect!-21 Jul 2008
German springerle recipe - Recipes
Springerle Cookies have been and still are traditional Christmas cookies in Bavaria, Switzerland and Austria dating back to at least the 1600s. Springerle are white, anise-flavored cookies, made from a simple egg-flour-sugar dough. Usually rectangular or circular in shape, they have a picture or design stamped on the top. The images are imprinted with specially carved Springerle flat boards. The designs pressed into the top of the cookie are preserved by slightly drying the cookies before baking.
Springerle Traditions Grandma Mary's Springerle Recipe
Full Batch: Half Batch: Quarter Batch:
8 eggs at room temperature 4 eggs at room temperature. 2 eggs at room temperature.
7 cups or 2 lbs Confectioner's sugar 3 ½ cups or 1 lb Confect. Sugar 1 ¾ cups or ½ lb Confect. sugar
6 cups or 2 pounds of flour 3 cups or 1 lb flour 1 ½ cups or ½ lb flour
1 ½ tsp baking powder ¾ tsp baking powder ¼ tsp baking powder
1/2 tsp anise oil or 2 tsp anise extract ¼ tsp anise oil or 1 tsp anise extract 1/8 tsp anise oil or ½ tsp anise extract
Note: For other flavors, I use 1 teaspoon, ½ teaspoon, or ¼ teaspoon respectively of LorAnn Super-Strength flavoring in place of the anise oil. This can also be adjusted to your taste.
Beat the eggs with the whisk attachment until very thick and lemon colored. Switch to the paddle attachment and on low speed slowly add the sugar, anise oil/extract, and baking powder. Gradually add most of the flour, reserving some for the rolling surface. Note: The amount of flour needed can vary slightly due to humidity, egg sizes, etc., so adjust accordingly depending on the consistency of the dough. Cover the dough with a damp tea towel and let stand for about 30 minutes. Remove a portion of the dough and place it on a floured surface. Cover the remaining dough in the bowl with the damp towel. Knead the dough on the floured surface, working in more flour until it is no longer sticky and is very smooth and soft. Test the consistency by gently pressing the dough with your finger. If the indentation holds, it's ready to press. If the indentation starts to fill in, work a little more flour into the dough. Roll or pat it out to about 1/2 inch thick. Brush the mold and the dough with confectioner’s sugar. Firmly but gently press the mold into the dough and remove. Cut out the cookie with either a cookie cutter or a dough scraper and place it on a parchment lined cookie sheet. Repeat until all the dough has been used. Keep like-sized cookies on separate sheets - don't mix very large with very small cookies on the same sheet. When the cookie sheets have been filled, place them in a cool, dry area for at least 12 hours or overnight to dry. Bake at 300 degrees for about 15 minutes or until the bottoms barely begin to turn golden. Cooking time will vary depending on the size and thickness of the cookies, so watch them carefully. The tops should not brown at all. Move the cookies to a cooling rack until completely cool, then store in an airtight container.
Note: If you prefer your springerles to be thin and crispy, just roll the dough out thinner or bake longer at a lower temperature. Even the thick, chewy springerles will become dry and crispy with time (which my grandfather referred to as dunkers).
While traditional Springerles have been made with anise flavoring, there are other variations that are a delicious alternative. Almond, Lemon and Raspberry are popular. Raspberry with cocoa powder or melted chocolate on the back is an even more decadent option. Don't be afraid to try Kahlua, Maple, Orange, English Toffee, or Butter Rum. The possibilities are endless!
See our selection of LORANN FLAVORINGS in our online store!
Speculaas (Speculatius) from "Joy of Cooking" 1975 Edition
A rich cookie of Danish origin, pressed into a mold like springerles.
Work as for pie dough, until the particles are like coarse meal
1/2 cup firmly packed brown sugar
Combine the egg and butter mixtures well. Spread the dough on a baking sheet. Rest, chilled for 12 hours.
Preheat the oven to 350 degrees.
Stamp the dough with a floured mold. Cut out and bake for approximately 10 minutes (or until done).
Ornaments & Crafts
2 cups confectioner' sugar 3 teaspoons gum tragacanth 1 teaspoon glucose 6 teaspoons water Mix the glucose with the water and stir until smooth. Add to the confectioner's sugar and tragacanth. Stir until crumbly (like pie crust) then knead the dough until smooth. Tear off a piece of the dough and cover the remaining dough with plastic wrap to keep it from drying out. Press the dough on top of the mold and flatten with a rolling pin to desired thickness. Trim off the excess. Carefully loosen the edges and peel off the mold. Cut with a pastry cutter or cookie cutter. Either make a hole for a hanger (try using a drinking straw) or insert a wire loop in the top of the ornament. They can be left white or can be painted with powdered food coloring. Allow to dry for 1 to 2 days.
For more detailed information, Martha Stewart has an excellent step-by-step video: https://www.marthastewart.com/910941/tragant-ornaments-bobby-taylor
These are great for holding an impression. The flavoring can be substituted with lemon, amaretto or almond extract.
1/2 tsp orange flavoring (I used almond)
2. Mix butter, w/egg, honey, milk, vanilla and orange extracts.
4. Slowly add flour until mix is solid enough to knead.
5. Transfer mix to work surface and knead in up to 1/2 cup more flour and make your dough soft and workable. Wrap or cover dough and refrigerate for up to 1/2 an hour until it's firm but flexible.
6. Roll out dough on floured surface to about 1/4 inch thick. Sprinkle flour on the surface of the dough and rub the surface so the flour completely covers it. Sprinkle flour in the mold and tap on counter or table to release most of the flour from the mold.
7. Press mold into rolled out dough and release. Cut the impression with a cookie cutter and transfer to your baking sheet.
8. Put cookies in frig. while over is pre-heating to 350*
9. Bake cookies for 10-14 minutes until sides are slightly golden and top has begun to firm up. Transfer to wire rack and cool.
10. Keep in mind these cookies have no "feet" like a traditional springerle cookie does. Also, I let these sit out for 5 to 6 hours on the counter before I refrigerated them, then baked them.
Wall Street Journal Molded Gingerbread Circa 2011
Hands-down the best gingerbread I've ever had, this recipe is adapted from one in the "Tartine" cookbook and amplified by cocoa, allspice and red chili.
ACTIVE TIME: 1-1¼ hours
MAKES: 2-4 dozen cookies
1 cup unsalted butter, room temperature 3/4 cup plus 2 tablespoons sugar 1 egg 1/2 cup dark molasses 1 tablespoon honey 2 tablespoons agave syrup 3¾ cups all-purpose flour 1 tablespoon plus 1 teaspoon cocoa powder Scant pinch red chili powder 4 teaspoons ground ginger 1½ teaspoons allspice 3½ teaspoons ground cinnamon 1 teaspoon salt 1½ teaspoons freshly ground black pepper ½ teaspoon baking powder Confectioners' sugar, for dusting
1. Using an electric mixer, cream butter until light and fluffy. Add sugar and continue mixing until pale and creamy. Add egg and mix until incorporated. Stir in molasses, honey and agave syrup. Scrape down sides of bowl and mix until well combined.
2. In another large bowl, stir together flour, cocoa powder, chili powder, ginger, allspice, cinnamon, salt, pepper and baking powder. Working in batches, sprinkle flour mixture into butter mixture, stirring gently until a firm dough forms and starts to pull away from sides of bowl.
3. Flour your hands and pull the dough from the bowl, knead once or twice into a ball (if it's so sticky it glues to your fingers, sprinkle in a teaspoon or so of flour and knead again). Place round on a large piece of plastic wrap, flatten gently with palm of hand and wrap tightly. Refrigerate dough at least 3 hours.
4. Generously dust a large, clean work space with flour. Divide chilled dough into four sections and, working one section at a time, roll out to 1/2-inch thickness. (Lightly flour rolling pin if dough sticks.)
5. Using pastry brush, lightly dust cookie mold with confectioners' sugar. Place mold on top of dough and press firmly and evenly to imprint. (Don't wiggle or image will blur). Repeat, dusting mold with additional sugar as needed, until entire section of dough is imprinted.
6. Using a sharp knife or cookie cutter, trim around edges of printed designs and gently transfer cookies to a parchment-lined baking sheet. Repeat rolling, printing and trimming process with remaining dough. Then set baking sheets aside, uncovered, and allow cookies to dry (or "cure") at least 3 hours.
7. Heat oven to 350 degrees. Place baking sheet in center of oven and bake until cookies are slightly springy at center and faintly browned at edges, 8-15 minutes depending on size and thickness of molds used. Transfer to wire rack to cool. Once cookies have cooled, brush with a confectioners' sugar glaze, if desired. Store in an airtight container for up to 2 weeks.
Chocolate Cookies with Ground Hazelnuts
To Use with Molds – Yields approximately 40 - 2 ½” cookies
1 cup butter, softened
1 large egg
1 cup sugar
½ teaspoon salt
1 teaspoon vanilla
½ cup ground Hazelnuts
½ cup dark cocoa powder
2 ½ cups flour
In a large mixing bowl, cream butter and sugar together. Beat in egg and vanilla until combined.
Mix in ground Hazelnuts and salt. Gradually add the dark cocoa powder and then the flour at low speed. Scrape down sides as needed.
Chill dough up to half an hour if needed. Lightly dust the surface of a parchment lined counter with dark cocoa powder and roll out dough with a rolling pin to ¼ inch to 3/8 inch. Then lightly dust the top of the dough and the mold with dark cocoa powder. Press the mold into the dough enough to make a nice impression. Remove the mold and cut out the design with a cookie cutter, pizza cutter, or a knife.
Place the molded cooking onto a parchment lined baking sheet. Chill in the freezer up to 15 minutes (or in the refrigerator up to 30 minutes) while the oven heats up to 350 F. Take your baking sheet out of the freezer (or refrigerator) and place it on the middle rack of the oven. Bake approximately 10-15 minutes depending on the size of the cookies.
NOTE: To make a sandwich add caramel or hazelnut cream between two cookies.
2. Zurich Ragout
Quick to prepare, Zurich ragout is the perfect meal for busy nights. It&rsquos a creamy stew in a white sauce with tender mushrooms.
It&rsquos a hearty dish, but thanks to fresh parsley and lemon juice, doesn&rsquot feel too heavy. Using veal is the most authentic, but you can substitute pork loin.
The sauce is a combination of beef stock, shallots, mushrooms, and white wine.
Letting the sauce simmer and reduce results in an intensely flavorful gravy you won&rsquot be able to stop eating.
Zimtsterne is a soft and tender star-shaped cookie flavored with almonds and cinnamon finished off with a sugar glaze.
They are traditionally offered to guests or given as gifts during the holiday season.
I wouldn&rsquot mind getting a whole box of these cookies for Christmas. The combination of almonds and cinnamon is absolutely sublime.
You don&rsquot have to wait for someone to gift this to you, though. You can just make the cookies yourself!
All you need are egg whites, powdered sugar, almond flour, and cinnamon.
You can also use Kirschwasser, a fruit brandy made from cherries, for more flavor.
Springerle Cookie Recipe
These anise-flavored Christmas cookies have been a German tradition for hundreds of years. Their name dates back to an old version of the German language and translates into &ldquolittle knight.&rdquo The unique style of these cookies comes from the molds used to create the pictures and impressions on them. Originally, these pictures depicted biblical or nativity scenes, and were made using wooden pans. Today, alternative pictures and impression methods have been created to make these cookies, including a springerle rolling pin.
2 tablespoons butter
2 teaspoons baking powder
¼ teaspoon salt
2 cups white sugar
4 cups all-purpose flour
¼ cup anise seed
In a large mixing bowl, beat the eggs until very light.
Add the butter and sugar, mix together until fluffy.
Sift flour, baking powder, and salt, and then add the dry mixture to the egg mixture until well incorporated.
On a floured surface, knead the dough until smooth. Additional flour may be used if dough becomes sticky.
Cover dough with saran wrap, and chill in the refrigerator for 2 hours.
Flour a cutting board, and roll the dough to ½ inch thick.
Press a springerle pan/mold on top of the rolled dough to create impressions. Cut the dough at the borders of the pan.
Carefully remove the pan from the dough, and cut the cookie squares.
Sprinkle anise seed on a clean towel, and place cookies on top.
Allow to dry overnight, uncovered.
Bake cookies 12 to 15 minutes on a prepared cookie sheet.
Cool completely, and store in an air-tight container to allow the cookies to absorb their anise flavor.
Speculaas Spiced Springerle
Traditional to the Netherlands, Belgium, and Germany, speculaas (or speculoos) cookies and their namesake cookie butters have become increasingly popular here in the U.S. This recipe creates wonderfully crisp, almost melt-in-your-mouth cookies that are authentically flavored thanks to our own speculaas spice blend. They're especially elegant when made with a springerle cookie mold.
- 1 1/2 cups (177g) King Arthur Unbleached All-Purpose Flour
- 1/2 cup (46g) toasted almond flour, or almond flour
- 1/4 teaspoon baking soda
- 8 tablespoons (113g) unsalted butter, room temperature
- 3/4 cup (149g) granulated sugar
- 1 teaspoon vanilla extract
- 1 1/2 tablespoons (11g) speculaas spice, or 3 1/2 teaspoons cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon clove, 1/8 teaspoon ginger, 1/8 teaspoon white pepper, 1/8 teaspoon aniseed powder, and 1/8 teaspoon cardamom
- 1/2 teaspoon salt
- 1 large egg
To make the cookies: In a small bowl, combine the flours and baking soda. Set aside.
In a large mixing bowl, mix together the butter, sugar, vanilla, spice, and salt. Add the egg and mix until well blended. Stir in the flour mixture.
Form the dough into two disks, wrap in plastic, and refrigerate for 2 hours or more.
Lightly grease (or line with parchment) two baking sheets.
Introduction to springerle
Working with one disk at a time, roll the dough 1/8" to 1/4" thick.
To cut out cookies: Use any shape cookie cutter to cut out shapes.
To shape cookies using a springerle mold: Brush a light coating of flour onto the dough and your springerle mold. Press the mold firmly into the dough, then remove and cut around the design with a knife or pastry wheel.
To shape cookies using a springerle pin: Brush a light coating of flour onto the dough and your springerle pin. Slowly roll the springerle pin over the dough, pressing down hard enough to leave a good impression. Cut the cookies apart on the lines.
Transfer the cookies to the prepared baking sheets and freeze for at least 30 minutes this helps the cookies retain their shape while baking.
Fifteen minutes before baking the cookies, preheat the oven to 300°F.
Bake the cookies for 25 to 30 minutes, until they're light gold around the edges. Remove them from the oven, and cool them right on the pan.
Introduction to springerle
Traditionally leavened with hartshorn (baker’s ammonia) and flavored with anise or lemon, these pretty embossed cookies date back to 14 th -century Germany. The intricate molds that shape them are typically carved from wood.
Some of the earliest molds depict Bible stories. Imagery evolved to include scenes of everyday life, seasonal motifs, people, and animals. Since the cookies can be time consuming to prepare, they're often associated with special occasions.
Antique, reproduction, and contemporary molds – and the cookies they produce – delight collectors and bakers with their variety of shapes, sizes, and designs.
So how do we reinvent an age-old tradition for our modern holidays? With a nod to the past.
I’ve had the pleasure of designing some of our holiday cookie cutters for several seasons, including our truck with tree cutter and polar bear cutter. Beginning two years ago, we branched out into custom springerle molds I designed our limited edition New England-inspired covered bridge scene last year.
This past February, as the catalog team began tossing holiday ideas around, product manager Liz Fairley suggested this year’s springerle mold could evoke memories of spending chilly nights gathered in front of a cozy hearth. She shared with me a handful of images of vintage holiday cards, each depicting a luminous fireplace.
Pure warmth. The spirit of the season.
I pulled my favorite elements from the images – a glimpse of a Christmas tree here, stockings hung with care there, a few boughs of holly from one, clock and candles from another, and cozy little critters curled in front of the fire – and blended them into a few sketches to share with the team.
Some lively discussion followed, as others picked their favorite elements from my designs and added their suggestions. We all liked the oval shape, which mirrors last year’s custom design. Also the puppy and the cat. And the arched fireplace.
So I went back to the drawing board and sketched some more. A few tweaks later and this was the design we picked to send to the manufacturer for the next stage of the process.
The manufacturer, charged with hand-carving an original wooden mold prior to production, weighed in on the design and suggested some modifications. They sent us their modified sketch for approval. The carver carved, and the scene came to life as he readied a sample for production.
Weeks later, we had our springerle molds.
Proudly made right here is the USA, our molds are individually cast from a resin and wood composite. They're crisply detailed, sturdy replicas of the original wooden carving. Each is poured and finished by hand, and topped with an eyelet for hanging. The result is a beautiful tool that can be used and enjoyed year after year, with a variety of recipes.
For instance, Speculaas Spiced Springerle features our own custom blend of a traditional holiday spice from the Netherlands.
And these recipes use other seasonal favorite flavors – Fiori di Sicilia Springerle and Pumpkin Spiced Springerle.
Finally, our Springerle Shortbread recipe, while certainly not traditional, offers a simple and delicious alternative for enjoying your favorite springerle molds.
Are you ready to try your hand at springerle cookies? We're sure you'll find something you can't resist in our collection of springerle molds (more can be found here.) Happy holiday baking!
Hop into Spring with these fun and colorful butter bunny cookies with tangy, fruity Jell-O flavoring. Quick to make, they’re a perfect project to do with children and grandchildren. Our Rabbit in Round springerle cookie mold and Custom Cutter 17288 made a perfect image to introduce spring. (We saw three bunnies on a walk this week.) After…
Can I just use regular food colouring? Reply Cancel
Yes, you can. Liquid food coloring adds more moisture to the dough, so additional flour may be required to achieve the right consistency for molding. Reply Cancel
Zimtsterne Cinnamon Star Cookies
Zimtsterne cookies (pronounced “tszimt’-shtair-ne”) are a traditional German Cookie that have a wholesome cinnamon almond flavor – perfect for the holidays! Not only are these cookies beautiful and delicious, they are also made with no wheat flour. You heard right – NO WHEAT FLOUR. This means they are perfect for your friends and family members who follow…
I made these using our round three kings mold. The cookies required about double the bake time but they turned out quite lovely. Reply Cancel
You always have the perfect recipes, and the perfect molds for any German cookie I want to make. Thank you! Reply Cancel
Orange-Cinnamon Clove Cookies
We are so excited about this Orange-Cinnamon Clove Cookies recipe, and we know you will be too! This recipe was generously shared with us by our friend Arty McGoo – an extremely talented cookie designer. You can see her amazing work on her website, at http://www.artymcgoo.com. She describes these cookies as “Christmas in your mouth”…
Hello Robert! It’s actually a fluted cookie cutter – not a pan. We use the fluted cutter to get the scalloped edge of the cookie when cutting out the dough before baking the cookie. If you have any other questions, don’t hesitate to ask! Thanks, and happy baking! Reply Cancel
Red Velvet Springerle Cookies with Cream Cheese Filling
Red Velvet Springerle Cookies are made even more delicious with a cream cheese filling. These rich cookies are perfect for the holidays and their dark red hue just adds to their charm. We used some of our favorite winter-inspired springerle cookie molds to make our cookies. Our Snow Crystal, Snowflake small, and Boy Building Snowman springerle…
I made these cookies this weekend, and words cannot express how fun and delicious they are! Will be making them for my niece’s wedding next year, using the heart-shaped Tree of Life mold. Made the recipe as posted, except I didn’t have the Red Velvet Emulsion, and substituted 2 tablespoons McCormick’s Red Dye plus 1 teaspoon apple cider vinegar. Reply Cancel
Just made these with my wife and we both decided that this will be a staple for Christmas every year! Thank you so much for the recipe! Reply Cancel
Springerle Chocolate Bowls with Strawberry Mousse Filling
Leave a lasting impression on your guests this holiday season with a dessert they will remember! Edible Springerle Chocolate Clay Bowls are the perfect accompaniment for a light and airy strawberry mousse. These elegant desserts are almost too pretty to eat! Perfect for the upcoming holidays, weddings, showers, or a romantic evening for two! Our exquisitely carved Cornucopia Long…
Hats off to the creator of this elegant dessert! Reply Cancel
Yes if you follow the recipe. The flavor of the bowls is similar to a Tootsie Roll. Reply Cancel
Wow, this is spectacular! Very creative designer! Reply Cancel
- Pure lemon extract
- Luster or petal dust, for decorating
- 1/2 teaspoon baking powder
- 2 tablespoons whole milk
- 6 large eggs, room temperature
- 6 cups sifted confectioners' sugar, plus more for dusting and surface
- 4 ounces (1 stick) unsalted butter, softened
- 1/2 teaspoon salt
- 1 teaspoon anise extract
- 1 teaspoon finely grated lemon zest
- 9 cups sifted cake flour, plus more for dusting and surface
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.