Springerle Cookies

Prep Time
Cook Time
1h 10m
Ready In

"These are traditional, beautiful and delicious cookies that have been made since at least the 1600's in Bavaria, Switzerland and the Alsace region of Franch. They make lovely gifts. This recipe comes from House on the Hill. www.houseonthehill.net. The number of cookies this recipe makes depends on the size of the molds used. These cookies will keep for months and improve with age. They can be baked in October or November for Christmas! The photo I've posted includes some of the cookies I've made and the cookie molds I used."

Original is 36-144 servings


  • Serving Size: 1 (57.4 g)
  • Calories 196.2
  • Total Fat - 1.7 g
  • Saturated Fat - 0.4 g
  • Cholesterol - 34.8 mg
  • Sodium - 223.6 mg
  • Total Carbohydrate - 42.8 g
  • Dietary Fiber - 0.2 g
  • Sugars - 35.1 g
  • Protein - 3.4 g
  • Calcium - 48.9 mg
  • Iron - 0.4 mg
  • Vitamin C - 0.2 mg
  • Thiamin - 0 mg

Step by Step Method

Step 1

Dissolve baker's ammonia in the milk for 1 hour.

Step 2

Beat eggs until thick and lemon coloured, about 10 minutes with a heavy duty mixed, longer with a hand mixer.

Step 3

Slowly beat in the powdered sugar, then the softened butter, beating until the mixture is creamy.

Step 4

Beat in the hartshorn and milk, salt, flavouring oil and grated citrus peel, if using.

Step 5

Gradually beat in as much of the flour as possible with the mixer, then stir in the rest of the flour to make a stiff dough.

Step 6

Turn the dough onto floured surface and knead in more flour until stiff enough to make a good print. (The amount of flour needed will depend on the size of the eggs and amount of humidity.

Step 7

Dust a surface with flour and roll out the dough to about 1/3 " thickness.

Step 8

With a clean dry pastry brush, brush springerle molds with cake flour and press into the dough.

Step 9

Cut out cookies with a knife, pizza cutter, pastry wheel or cutter.

Step 10

Place cookies on a kitchen towel, uncovered, to dry for 2 to 24 hours.

Step 11

Bake on a greased or baker's parchment lined cookie sheet at 225 F to 325 F until barely golden on the bottom. This will take 10 to 25 minutes, depending on the size of the cookies.

Step 12

Cool completely on rack and store in tins.


No special items needed.

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