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Springerle

1 pound powdered sugar, sifted
4 eggs
4 1/2 cups cake flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1 tablespoon lemon zest
Crushed anise seeds

Beat the eggs with an electric mixer for 10 minutes. Gradually beat in the sugar. Sift together the flour, baking powder and salt. Gradually add the dry ingredients along with the lemon zest and a 1/2 teaspoon of the anise seeds to the egg mixture. Mix well. Cover tightly and chill 4-5 hours. Divide the dough into fourths. Roll 1/4" thick, dust lightly with flour and press with springerle mold*. Cut the individual cookies apart with a cutter wheel. Place them on a lightly floured surface, cover with a towel and let stand to dry overnight. Grease baking sheets and sprinkle them with anise seeds. Brush the excess flour from the cookies, place them on the sheets and bake at 250F for 25 to 30 minutes. Store in an airtight container.

Note: *Springerle, also known as Eierzucker, are shaped with special wooden molds used to stamp designs into the cookies. They can also come in the form of a roller. These items can be found by clicking on the links at right, or by visiting specialty food stores or gift shops specializing in Swiss and German keepsakes. If you cannot find a springerle board, just cut the cookies in squares or cut them with cookie cutters, or use the other popular cookie stamps that are available.

You Might Need:

• Springerle Rolling Pin

Reviews of Springerle:

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1-5 of 21 reviews   Next >>

  A cookie baker in cincinnati  Jun 8, 2010
Would make this again.
This recipe is good, except I think the flour should be sifted. I baked mine too long and they turned sort of yellow. The apple slices are an excellent suggestion, thanks!
There's a lady here in Cincinnati making really nice springerle - I am jealous of her molds, she has hundreds of them!

www.queencitycookies.com five stars

  A cookie baker in California  Dec 24, 2009
Would make this again.
My mom's secret ingredients to keep the cookies soft was to add 1.5 T honey and 1T softened butter at the end of mixing the batter - never a hard springerle at the Lamont household! Thanks Mom!! five stars

  A cookie baker in Ohio  Dec 21, 2009
Would make this again.
I made this recipe to the letter. I used a heavy duty stand mixer that even became bogged down as I added the cake flour. I have no idea how my mother did this with a hand mixer when I was a child. I found that the dough was brick hard when I took it out of the refrigerator and thought I had done something wrong with the recipe. It crumbled as I worked and worked to roll it out. I ended up having to sprinkle with water to make it pliable enough to roll and press. Because of the dough I only got about 5 cookes out per rolling then had to rework and roll again so the process takes a long time, however the cookies turned out pretty well for my 1st attempt. Some rose very nicely and others were a bit flatter. I will continue to search for recipes that may work better. I had no idea there were so may other variations. Some with more eggs and using all purpose flour instead of cake. Maybe more eggs would help. It is the only wet ingredient in this recipe. three stars

  Ellen in Stuttgart,Germany  Dec 11, 2009
Would make this again.
I am a Schwob and make Springerle every year. Last year I could not get a hold of Hirschhornsalz and used Baking Powder, they came out great, nice "Fuesschen" and enjoyed by everyone here in Albuquerque five stars

  Anne in Ohio in ohio  Dec 9, 2009
Would make this again.
These are my favorite cookies. Been making for years as was my mom and grandmothers and so on back. The only thing I do different is when I set cookies out to dry I sprinkle anise seeds on towel and place cookies on them over night. The seeds are then inbedded on bottom and after baking store them for at least 2 weeks to absorb flavor. five stars

Recipe Info

five stars
100% would make this again


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