These Springerle Cookies were inspired by my German grandmother’s family recipe. My grandmother’s Springerle Cookie recipe calls for baker’s ammonia as a rising agent, which is not easily found locally. Because of this, I chose to substitute baking powder for the baker’s ammonia making this recipe more accessible to everyone.
This recipe is unusual in one other way. You will need to leave these cookies out to dry 8 hours or overnight. While you may be tempted to skip this step, I wouldn’t recommend this and it is really well worth the time. By drying the tops of the cookies it keeps the integrity of the molded design. When you later cook them, they will only rise from the bottom and keep your beautiful molded design intact. I have used a Springerle Cookie rolling pin that was passed down to me from my mother and provides a very traditional look. Very intricate molds and rolling pin designs are also available, providing a look for all occasions and desired looks.
This year I participated in the annual Great Food Blogger Cookie Swap. Each of the participants in the swap makes a dozen cookies and sends them to 3 other food bloggers. In turn, we receive a dozen cookies from 3 other food bloggers. It was quite inspiring to be included in such a great group of food bloggers and exciting to receive my packages of goodies in the mail. I chose this Springerle Cookie recipe as my submission since they store and ship so well. I’m already looking forward to participating in next year’s swap. Not only does the Great Food Blogger Cookie Swap a great experience, but it also raises money for children’s cancer research.
Springerle Cookies
Ingredients
- 2 tablespoons anise seeds
- 3 1/2 cups flour
- 1 teaspoon baking powder
- 4 eggs
- 1/2 teaspoon anise extract
- 1 pound powdered sugar
Instructions
- Line 4 cookie sheets with parchment paper and sprinkle anise seeds on each sheet.
- Combine dry ingredients in bowl and set aside.
- Beat eggs, powdered sugar and extract to large bowl and beat until light and fluffy, about 8-10 minutes.
- Slowly add the flower mixture to the eggs and mix until combined. This will create a thick and heavy dough.
- Work with small amounts of dough on a floured surface, while keeping remaining dough covered with a damp dish towel.
- Kneed dough on lightly floured surface until less sticky and can be rolled out.
- Roll to about 1/4 inches and then use Springerle Rolling Pin or molds to shape cookies.
- Cut cookies with rotary cutter or small knife. I use a pizza cutter.
- Place cookies on cookie sheet and cover with dish towel. Allow to dry 8 hours or overnight. The cookies will be dry on top, but damp on the bottom.
- Bake in an oven preheated to 250 degrees for about 20 minutes. The baking time will depend on the size of your mold. The cookies will be done when the tops are still pale and the bottoms are lightly browned.
- Cool completely and store in an airtight container.
