Springerle: the very word conjures up images of charming European Christmas markets, the scent of cinnamon and anise filling the air. These beautiful German cookies, with their intricate designs and delicate flavor, are easier to make than you might think! Join me as we demystify the process and bake up a batch of these edible works of art.
A Taste of Tradition: What Exactly is Springerle?
Springerle are traditional German cookies known for their unique embossed designs. These designs are created by pressing an intricately carved rolling pin or mold, known as a springerle rolling pin, onto the dough before baking. The result? Cookies that are as beautiful as they are delicious.
The flavor of springerle is just as distinct as its look. A hint of anise extract gives these cookies a subtle licorice flavor, a taste reminiscent of holidays and special occasions.
Ready to Bake? Gather Your Ingredients:
- 4 large eggs, at room temperature
- 1 teaspoon (5g) anise extract – Feel free to adjust this to your liking, but anise is the classic springerle flavor!
- 4 cups (480g) powdered sugar, plus extra for dusting
- 4 cups (480g) all-purpose flour, plus extra for dusting
- 1 teaspoon baking powder
Optional, for a touch of variation:
- 1/2 teaspoon lemon zest – Adds a bright, citrusy note.
- 1/4 teaspoon almond extract – For a subtle nutty flavor.
Essential Tools for Springerle Success:
- Stand mixer or hand mixer
- Springerle rolling pin or mold – The heart and soul of springerle! You can find these online or at specialty baking stores.
- Parchment paper – For lining your baking sheets.
- Baking sheets
