A traditional German Springerle cookie recipe includes ingredients such as eggs, flour, powdered sugar and lemon zest. Springerle cookies get their unique flavor from the addition of anise extract.
Springerle cookies puff up when baked, giving them the appearance of tiny pillows. This recipe is not difficult but takes a while to prepare.
Prep Time: 24 hours
Cook Time: 30 minutes
Ready In: 24 hours 30 minutes
Yield: About 60 cookies
- 4 large eggs
- 3 cups all-purpose flour
- 4 1/4 cups powdered sugar
- 1/2 to 1 teaspoon anise extract
- 1 teaspoon baking powder
- 1 tablespoon freshly grated lemon zest
- In a large bowl, beat the eggs until they thicken and turn yellow.
- Continue beating while slowly adding the sugar. Add the flour the same way. Then, add the anise, lemon peel and baking powder. Beat to completely incorporate.
- Flour a board and a Springerle rolling pin. Roll some of the dough to a thickness of 1/2 inch with a regular rolling pin, and then go over it again with the Springerle rolling pin leaving the patterns in the dough.
- Cut the cookies apart between the patterns and place them 1/2 inch apart on an ungreased cookie sheet. Allow them to dry for at least 12 hours before baking.
- After at least 12 hours, preheat the oven to 250 F and move the cookies from the ungreased sheet to one that has been lightly greased. Leave 1/2 inch between the cookies. Bake for 25 to 30 minutes until firm. The cookies should still be white.
- Cool the baked cookies on a wire rack, and when completely cooled, move them to an airtight container. The full flavor of the cookies will develop in about 2 weeks.