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Springerle Cookies
Credit:
Lennart Weibull
Recipe Summary
Yield: Makes anywhere from 3 to 12 dozen, depending on mold
Ingredients
Ingredient Checklist
1/2 teaspoon baker’s ammonia (hartshorn) or baking powder
2 tablespoons whole milk
6 large eggs, room temperature
6 cups confectioners’ sugar
1/2 cup unsalted butter, softened
1/2 teaspoon fine salt
1/2 teaspoon oil of anise (or 3 to 4 teaspoons lemon or orange oil)
Grated orange or lemon zest (optional)
2 pounds sifted cake flour (not self-rising), plus more for dusting
Cook's Notes
This recipe uses baker’s ammonia, aka hartshorn (available at kingarthurbaking.com), which creates a light and fluffy texture.The secret to getting sharp details on the cookies is to let the pressed dough rest for 24 hours before baking. This gives the dough time to form a crust which will preserve the design, so be sure not to skip this step.
Gallery
Springerle Cookies
Credit:
Lennart Weibull
Recipe Summary
Yield: Makes anywhere from 3 to 12 dozen, depending on mold
Gallery
Springerle Cookies
Credit:
Lennart Weibull
Springerle Cookies
Credit:
Lennart Weibull
Springerle Cookies
Recipe Summary
Yield: Makes anywhere from 3 to 12 dozen, depending on mold
Recipe Summary
Yield: Makes anywhere from 3 to 12 dozen, depending on mold
Yield: Makes anywhere from 3 to 12 dozen, depending on mold
Makes anywhere from 3 to 12 dozen, depending on mold
Ingredients
Ingredients
- 1/2 teaspoon baker’s ammonia (hartshorn) or baking powder
- 2 tablespoons whole milk
- 6 large eggs, room temperature
- 6 cups confectioners’ sugar
- 1/2 cup unsalted butter, softened
- 1/2 teaspoon fine salt
- 1/2 teaspoon oil of anise (or 3 to 4 teaspoons lemon or orange oil)
- Grated orange or lemon zest (optional)
- 2 pounds sifted cake flour (not self-rising), plus more for dusting
Directions
Dissolve baker’s ammonia in milk; set aside about 20 minutes. Meanwhile, beat eggs in a mixer on medium-high speed until thick and lemon-colored, 10 to 20 minutes. Slowly beat in confectioners’ sugar, then butter. Add milk mixture, salt, oil of anise, and grated zest, if using. Beat until incorporated.
Switch to paddle attachment and gradually beat in as much flour as you can with mixer, then stir in the remainder to make a stiff dough. Turn out onto a floured surface and, if needed, knead in more flour to make a good print without sticking. (Dough can now be refrigerated in a tightly sealed bag up to 48 hours.)
On a floured surface, roll out dough approximately 1/2 inch thick (or thinner or thicker, based on depth of carving in cookie press you are using). Flour mold for each pressing. Press mold firmly and straight down into dough, then lift, cut out, and place formed cookie on a parchment-lined baking sheet. Let cookies dry, uncovered, at least 12 and preferably 24 hours to set design. (Larger cookies and warm, humid weather may require longer drying times.)
Preheat oven to 300°F. Transfer cookies to parchment-lined baking sheets and bake until barely golden on bottoms, 10 to 15 minutes, or more, depending on size. Let cool completely. Cookies can be stored in airtight containers at room temperature for months, and will improve with age.
Cook's Notes
This recipe uses baker’s ammonia, aka hartshorn (available at kingarthurbaking.com), which creates a light and fluffy texture.The secret to getting sharp details on the cookies is to let the pressed dough rest for 24 hours before baking. This gives the dough time to form a crust which will preserve the design, so be sure not to skip this step.
Cook’s Notes
This recipe uses baker’s ammonia, aka hartshorn (available at kingarthurbaking.com), which creates a light and fluffy texture.
Reviews (5)
Add Rating & Review
152 Ratings
5 star values:
26
4 star values:
47
3 star values:
45
2 star values:
28
1 star values:
6
Reviews (5)
Add Rating & Review
152 Ratings
5 star values:
26
4 star values:
47
3 star values:
45
2 star values:
28
1 star values:
6
Add Rating & Review
152 Ratings
5 star values:
26
4 star values:
47
3 star values:
45
2 star values:
28
1 star values:
6
152 Ratings
5 star values:
26
4 star values:
47
3 star values:
45
2 star values:
28
1 star values:
6
152 Ratings
5 star values:
26
4 star values:
47
3 star values:
45
2 star values:
28
1 star values:
6
- 5 star values:
- 26
- 4 star values:
- 47
- 3 star values:
- 45
- 2 star values:
- 28
- 1 star values:
- 6
Martha Stewart Member
Rating: Unrated
12/12/2011
Best recipe for Springerle that I've tried. Makes perfect cookies that taste wonderful.
Martha Stewart Member
Rating: Unrated
12/26/2010
We've made these cookies, for many Christmas celebrations and yes, we let them sit out for 12-18 hours, at room temperature, then bake them, and have lived to tell the tale. They are yummy cookies to eat! My recipe came from The Joy of Cooking and didn't call for milk, though, just sugar, eggs, flour, baking powder and crushed anise seeds.
Martha Stewart Member
Rating: Unrated
12/07/2008
My oriignal recipe from my Grandparents and the carved roller,had anise seed on the under side of the cookie, after the low slow bake you then put them in a sealed container and allowed them to mellow or the flavor to "cure" for at least a week. And also NO lemon.
Martha Stewart Member
Rating: Unrated
12/06/2008
With many modifcations (mostly due to not being able find certain things, like the molds, in my area) I made these cookies with unbelievable success!!. I am so thrilled and amazed that they turned out as beautifully as they did. They even won the cookie contest at my husand'soffice!! I wish I could download a photo.
Martha Stewart Member
Rating: Unrated
11/20/2008
"let stand, uncovered, for 24 hours"- is that at room temperature, or in the 'fridge? With raw eggs can these sit out for 24 hours?
Martha Stewart Member
Rating: Unrated
12/12/2011
Best recipe for Springerle that I've tried. Makes perfect cookies that taste wonderful.
Rating: Unrated
Rating: Unrated
12/26/2010
We've made these cookies, for many Christmas celebrations and yes, we let them sit out for 12-18 hours, at room temperature, then bake them, and have lived to tell the tale. They are yummy cookies to eat! My recipe came from The Joy of Cooking and didn't call for milk, though, just sugar, eggs, flour, baking powder and crushed anise seeds.
Rating: Unrated
12/07/2008
My oriignal recipe from my Grandparents and the carved roller,had anise seed on the under side of the cookie, after the low slow bake you then put them in a sealed container and allowed them to mellow or the flavor to "cure" for at least a week. And also NO lemon.
Rating: Unrated
12/06/2008
With many modifcations (mostly due to not being able find certain things, like the molds, in my area) I made these cookies with unbelievable success!!. I am so thrilled and amazed that they turned out as beautifully as they did. They even won the cookie contest at my husand'soffice!! I wish I could download a photo.
Rating: Unrated
11/20/2008
"let stand, uncovered, for 24 hours"- is that at room temperature, or in the 'fridge? With raw eggs can these sit out for 24 hours?
All Reviews for Springerle Cookies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Springerle Cookies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
