Springerle German Cookie Recipe

Posted by Grandma Jeanne on November 8, 2008

I found this recipe when we were going through my 93-year-old mother-in-law’s things after her death in June. I listed a total of three old German recipes.

Springerle is a type of cookie from Baden-Württemberg, Germany with an embossed design made by pressing a mold onto rolled dough and allowing the impression to dry before cooking. The cookies are traditionally white and anise-flavored.

Molds are traditionally carved from wood. The name springerle means “little knights,” and their origin can be traced back to the 14th century.

2 eggs
2-1/4 cups sifted flour
l cup sugar
Anise seed

Beat eggs and sugar together until thick and ivory colored.

Stir in flour until well blended and very stiff.

Refrigerate 3-4 hours.

Roll out on lightly floured board to l/8″ thickness.

Press well-floured springerle rolling pin or board down firmly on dough to emboss designs.

Cut out the little squares; let dry an lightly floured board sprinkled with anise seed for at least 10 hours at room temperature.

Bake at 325 degrees on lightly greased baking sheets for 12-15 minutes.

Makes 4 to 5 dozen.