Cookies Full of Art and Stories: Springerle

As traditional Christmas cookies, Springerle are made by special forms or molds with distinctive embossed design and anise flavor.  Although they are historically linked to Bavaria and Austria, they are originated in southwestern Germany.

The history of Springerle

Springerle’s origins can be traced back to at least the 14th century in southwestern Germany, notably in Swabia and Bavaria. The oldest known springerle mold from Switzerland was carved from wood in the 14th century. They were originally baked to honor religious holidays such as Church Holy Days throughout the year, but they have become especially a Christmas treat now. The interesting name “Springerle” means “little knight” or “jumping horse" in an old German dialect, it’s possible that it either refers to the way the cookies “spring up” in the oven, or is a reference to a leaping horse, which was a popular mold design. The intricate designs pressed into Springerle cookies often included biblical scenes, things of nature, symbols of good luck, and representations of regional folklore. One of the oldest known molds from Switzerland was craved from wood in the 14^th century, held at the Swiss National Museum in Zurich, Switzerland.

The ingredients of Springerle

The major ingredients of springerle are eggs, powdered sugar, zest of one lemon (optional for additional flavor)

and all-purpose flour. The traditional springerle recipes use hartsorn as a leavening agent, which is a powder that comes from inside a deer’s antler. Since hartshorn salt can be difficult to find, many modern recipes use baking powder as the leavening agent. Springerle made with hartshorn salt are lighter and softer than those made with baking powder.

How to make Springerle

Prepare the Dough: In a large bowl, whisk together the flour and baking powder. In a separate bowl, beat the eggs until light and frothy. Gradually add the powdered sugar, beating until the mixture is thick and glossy. This might take several minutes, but the consistency is key for the final cookie. Stir in the anise seeds (or extract) and lemon zest (if using).  

Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until a smooth dough forms. The dough will be quite sticky. Don't overmix.  

Rest the Dough: Wrap the dough in plastic wrap and refrigerate for at least 12 hours, or preferably overnight. This resting period is crucial for the dough to firm up and for the flavors to meld.

Prepare the Molds: Generously dust your springerle molds with flour. This will prevent the dough from sticking. Tap out any excess flour.

Shape the Cookies: On a lightly floured surface, roll out the dough to about 1/4-inch thickness. Place the floured mold firmly onto the dough, pressing evenly to create the design. Carefully cut around the impressed shapes with a sharp knife or pizza cutter.  

Bake the Cookies: Place the cookies onto ungreased baking sheets lined with parchment paper, leaving some space between them. Let the cookies air dry, uncovered, for at least 24 hours (or up to 48 hours) in a cool, dry place. This allows the designs to set and prevents the cookies from cracking during baking.

Bake and Cool: Preheat your oven to 300°F (150°C). Bake the cookies for 10-15 minutes, or until the edges are lightly golden. Be careful not to overbake, as they should remain pale. Let the cookies cool completely on wire racks.

If you are interested of this article, please follow our Facebook. We will share more interesting knowledge about the biscuit production line.