Last week I tried my hand at Springerle cookies, a Christmas cookie from the Alsace-Lorraine area of France, and into Germany and Switzerland. I’d seen pictures of them before but never made them, and after being tempted into purchasing one of the cookie molds at a Christmas market at Freiburg, it was time.

Now the complicated part for these cookies doesn’t come into the actual making of the dough. That part is rather easy! With five ingredients, and an electric mixer with a whisk attachment, it comes together in a cinch. No, the difficult part is actually respecting the resting times and pressing the mold into the dough. Here are some tips for how to make springerle cookies to make them foolproof for you!

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TIPS FOR MAKING SPRINGERLE COOKIES:

WHERE CAN I BUY SPRINGERLE COOKIE MOLDS?

You find them at Christmas Markets in Europe but can purchase them online here: www.springerle.com or check out Etsy or King Arthur Flour or even, my website boutique.

WHY DOES THE SPRINGERLE DOUGH REST FOR SO LONG?

There are two important points when making these cookies when the dough has to rest. The first is after making the dough. I kept the dough in the mixing bowl, pressed plastic wrap on top, and then transferred it to the refrigerator to chill and set up.

The recipe said “for a couple hours or overnight” and I’m here to tell you that a couple hours is very different than overnight in terms of working with the dough. After two hours, it was still too soft, making it sticky and more difficult to work with. It was much easier after resting overnight. The second waiting point was after the cookie mold was pressed into the dough. The 12-24 hour rest on a countertop dries the outside of the cookie ensuring the delicate design will stay after they bake.

The hardest part about making these cookies is being patient enough to walk through all the steps! The total resting time can be more than 24 hours – but it’s absolutely worth it!

I HATE ANISE SEED! CAN I LEAVE IT OUT?

I hear you. It’s not my favorite either and this is the traditional flavoring! But isn’t that the huge bonus of making them yourself? You can flavor them however you like! There are two points you can add seasonings. The first is to the dough- add any extracts or spices that you like. Extract examples include: almond, lemon, orange, lavender, or vanilla. Spice examples include: nutmeg, gingerbread seasoning, or cardamom.

Before you bake them, you can also sprinkle seasonings on the pan. When I made these, I dusted the pan with a fun Alsatian Winter Sugar that I have which is a blend of raw sugar, cinnamon, cardamom, anise, and vanilla. In another batch, I used vanilla sugar. You can sprinkle spices as well, like ground cinnamon.

Let your imagination run wild! The options are endless!

HOW DO I GET THE PERFECT DESIGN ON TOP?

Make sure you following the resting times. Then when you’re ready to press the cookie mold into the dough, liberally dust the surface, your rolling pin, the top of the dough, and the mold with cornstarch. Press in the mold with even pressure. It’ll take 1-2 tries, then you’ll get it!

HOW DO I KNOW WHEN SPRINGERLE COOKIES ARE DONE?

This is a HUGE tip! Bake the cookies in the bottom third of your oven! They’ll rise up on a foot but they won’t brown on top because of the low temperature. Respect the baking time, and then remove from the oven and test to see if they are done by gently moving the cookie back and forth. If it barely moves or is firm, it’s done! Let cool completely on the pans.

DO SPRINGERLE COOKIES TASTE GOOD?

Yes! The top is a little crunchy but the inside is chewy and delicious like a thick sugar cookie crossed with a macaron.

WHAT IS THE SPRINGERLE COOKIE TEXTURE LIKE?

The perfect Springerle should have a delicate, crunchy outside and a slightly chewy center. If you’re looking for a soft, cake-like cookie, Springerle are not it. But they are so, so delicious and perfect for dunking in your favorite coffee or cocoa.

WHY CORNSTARCH? WHY NOT FLOUR?

Cornstarch doesn’t absorb as much moisture as flour so it will stay on the surface of the dough more so than flour. And it’s easier to brush off!

I’VE PRESSED THE MOLD IN, NOW WHAT? TIPS FOR CUTTING OUT THE COOKIES.

The easiest is to use a cookie cutter that is the right size to trim the access dough from around the imprint. You can use a pasta cutter as well or a dough cutter or knife.

HOW DO I MAKE THEM INTO CHRISTMAS TREE ORNAMENTS?

Just after cutting out the cookie, take the bottom of a pen (clean!), chopstick or a kebab skewer and press it into the dough to create a hole. After they’re baked and cool, thread a beautiful ribbon through the hole and there you go!

HOW LONG DO SPRINGERLE COOKIES KEEP?

Traditionally, these cookies were baked in advance to let the anise flavor develop over time. Once you’ve baked your Springerle cookies, store them in tins or other containers with tightly fitted lids. It’s recommended to add a piece of whole wheat bread so they don’t dry out too much in the tin. I also like to lay the cookies between parchment paper to prevent them from sticking and ensure they’re beautiful design stays intact. While some traditional recipes purposefully “age” them for up to a couple of weeks, I think they’re best up until 3-5 days, when they’re still chewy on the inside.

CAN SPRINGERLE COOKIES BE FROZEN?

Yes, you can technically freeze springerle cookies after baking to store them for longer periods of time. This would keep the cookie texture more like what it is within the first couple of days after baking them. If you love the flavor of these cookies and want to be able to enjoy them from time to time without having to bake them, then freezing a few is definitely worth it!!

And here’s the recipe! With lots of details du coup! I hope you enjoy making these as families have for years and years, and wish you a Merry Christmas!

SAVE THE TIPS AND THE RECIPE FOR LATER BY PINNING IT TO PINTEREST!