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Springerle Recipe

A beautiful cookie from the Alsace-Lorraine area in France, Germany, and Switzerland! With their intricate design, they make for a perfect gift around the holidays or to hang on a Christmas tree.


  • 4 eggs
  • 500 g (4 cups) powdered sugar (icing/confectioners)
  • 1 pinch baking powder
  • 1 tablespoon kirsch (optional)
  • 440 g (3 1/2 cups) flour (cake, or all-purpose, non-rising, T45)
  • anise seed or other flavoring (optional)


  1. Beat the eggs with the whisk attachment until foaming in an electric mixer. Slowly add in the powdered sugar and whip on medium speed for 10-15 minutes until the mixture is thick and resembles a buttercream. In the last 5 minutes, add the pinch of baking powder, and the kirsch or other flavoring.

  2. Slowly add in the flour, whipping on low-medium speed. Then wrap well with plastic wrap touching the surface and chill several hours or overnight.

  3. Roll out small pieces at a time on a cornstarch-dusted surface to 1/4 inch (6mm) thick. Dust the top lightly with cornstarch and press the mold into the dough. Cut around the design, and lay on a cornstarch dusted surface to rest for 12-24 hours, avoiding a drafty or humid area.

  4. When ready to bake, preheat oven to 145C/290F. Place each cookie on a damp paper towel for about 30 seconds to moisten the bottom of the cookie and then transfer to a parchment lined tray (this can be sprinkled with a seasoning of choice).

  5. Bake for 18-20 minutes. The cookie will rise on a little foot, and be just slightly brown on the bottom when done. (If baking two trays at a time, be sure to flip the trays halfway through).

  6. Keep in an airtight container at room temperature for 3 to 5 days, or light dry and use as ornaments.