German/Swabian Springerle Cookies
A traditional European holiday cookie, springerle are anise-flavored biscuits known for their distinctive imprinted designs.
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Instructions
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Preheat oven to 300F (150C).
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Combine 1/4 tsp ammonium carbonate with 2 tbsp Kirschwasser and 1/2 tsp clear extract (anise or lemon).
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In a stand mixer, beat 4 room-temperature eggs on medium-high until light yellow, thick, and foamy (about 15 minutes).
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Switch to the paddle attachment; gradually add 5 cups (500g) sifted confectioners' sugar in 1/2 cup increments, beating on medium-high for 5-8 minutes after each addition and scraping the bowl until smooth.
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Incorporate the Kirschwasser mixture, beating on medium-high for 10 minutes while scraping the bowl until smooth.
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Gradually beat in 4 cups (500g) all-purpose flour on medium speed, 1/2 cup at a time, for 5 minutes after each addition, scraping until combined.
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If dough is sticky, beat in more flour 1 tbsp at a time until stiff, soft, and not sticky.
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Lightly knead dough into a smooth ball on a floured surface, then wrap and refrigerate for 1-2 hours.
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On a floured surface, roll 1/4 of the dough to just under 1/2-inch thick, keeping remaining dough covered.
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Dust molds with cornstarch, then press firmly into the dough to imprint designs.
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Cut imprinted shapes; re-roll scraps and repeat until all dough is used.
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Place cookies on a cornstarch-dusted baking sheet; dry design-side up at room temperature for 24-48 hours until the top is dry and the bottom has a moist center.
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Before baking, moisten cookie bottoms by rubbing on a wet towel.
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Sprinkle anise on parchment-lined baking sheets, then arrange cookies.
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Bake one sheet at a time in the oven for 12-15 minutes at 300F (150C) for larger cookies, or reduce oven to 255F (124C) and bake for 9-13 minutes for smaller ones, ensuring they remain light.
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Cool completely on a rack.