Classic Springerle Recipe
Simple: Just Four Ingredients!




Classic Springerle Recipe
Ingredients
9 large eggs (USDA Grade A Large in the US)
2 lb powdered sugar
Flavoring options (choose one edible flavoring oil from the following)
  • 1 tsp. anis oil -or-
  • 1 tsp. almond oil -or-
  • 2 tsp. any fruit flavoring oil (orange, lemon, raspberry…)
2 lb cake flour
Parchment paper to line cookie sheets

Preparation
Beat the eggs well until the mixture turns into an airy crème. (About 6 minutes using a KitchenAid™ 5qt. stand mixer with the wire whisk attachment.) With mixer on low, add the powdered sugar by ½ cups until all sugar is incorporated and mixture is fluffy. Add the flavoring oil while mixer is on low speed.

Switch to the flat paddle attachment. Gradually beat in ¾ of the flour on low speed. Knead in the last quarter of the flour by hand or use the bread hook attachment. Do not over mix. Let the dough rest for 30 minutes to two hours covered on the dough surface with plastic wrap.

Note: In low humidity conditions, do not knead in all the flour. Reserve about a cup. Let the dough rest 30 minutes to two hours. During that time, the flour in the dough will continue to absorb the liquid. You may find that you don’t need to add the cup you reserved.

Divide the Springerle dough, which still will be sticky, into four parts. Cover the bowl with a damp towel to keep the dough parts moist. Take out one piece and knead in just enough flour so that it is slightly sticky. Roll out on a well floured surface so that it is 8 mm thick using dough guides or about 3/8". Lightly dust the rolled dough with flour so that the dough feels like silk. Dust your Springerle mold with flour using a pastry brush. Now press the very finely dusted mold evenly into the dough until the mold cavity is filled, and remove. Cut out the molded dough with a suitable pastry cutter or a knife and place on a baking sheet that has been lined with parchment paper.

After a drying period of 8-12 hours at room temperature, bake the Springerle one baking sheet at a time at approx. 300ºF on the very bottom rack of the oven. Very small cookies can be done in 6-8 minutes at 300°F while larger cookies may take 12-20 minutes and are best baked at 275°F. Cookies are done when the bottoms are a light golden brown. When baking these cookies for the first time, bake just a few on the first baking sheet and check often to see how long your cookies take to finish. Everyone’s oven is different.

See our free how-to-videos on YouTube that take you through every step of the recipe.

You can also cut this recipe in half...this is shown in the videos.

“Just like everything else in life, the most important things are: time and love!”—Änis-Paradies