Our perfect Springerle recipe

The Ingredients

  • 4 large eggs, approx. 8–10 days old
  • 500 g powdered sugar
  • 500 g wheat flour type 405 or 450 g spelt flour type 630
  • 1–2 tablespoons whole aniseed, or alternatively gingerbread spice, cardamom, ginger, etc., to taste.
    Emma's Tip: Lightly toast the aniseed in a pan beforehand. This process releases the essential oils and allows it to unfold its full flavor.
  • Starch for dusting
    Emma's Tip: It is best to fill a few tablespoons into a fine stocking and tie the end. You can easily use this little bag to dust the dough before pressing it into the molds.


Preparation

Day 1

  • Beat the eggs until frothy, then add the powdered sugar.
  • Mix in the toasted (and optionally ground) aniseed and stir the mixture well.
  • Switch to a dough hook and gradually stir in the flour.
  • The dough is still a bit soft at this point and needs to rest before molding: wrap it in cling film and let it rest in the refrigerator for at least 12–24 hours.

 

Day 2

  • Cut off a small portion of the dough and cover the rest immediately so it does not dry out. Dust the surface with starch and roll out the piece of dough to a thickness of 8–10 mm.
  • Lightly dust the surface of the dough again and press the mold into it. Cut out each Springerle using a dough scraper, a fluted cutter, or a matching contour cutter.
  • Place the unbaked cookies on a baking sheet covered with reusable baking foil or aluminum foil and
  • let them dry for 24 hours in a warm place.

 

Day 3

  • Preheat the oven (convection) to 140°C and bake the Springerle for approx. 15–18 minutes.
  • (For top/bottom heat, it is 150°C for approx. 20 minutes.)
  • The Springerle are done when the bottom is lightly browned.
  • After baking, let the Springerle cool on the tray, remove from the foil, and store in a cardboard box in a humid place (e.g., a balcony). Alternatively, freeze them.


Would you like to bake Springerle but are still missing the molds? Have a look around our shop! Both our classic molds and our modern cookie stamps are suitable for baking these traditional cookies.