Anise cookies springerle –Springerle, a traditional German cookie, is synonymous with the holiday season, bringing rich aromas and delightful flavors to festive gatherings. These embossed anise-flavored cookies are not only visually stunning but also offer a unique texture that is distinctively different from other holiday treats. Below, you’ll find a comprehensive recipe to create authentic German Springerle cookies that will elevate your holiday baking experience.
Authentic German Springerle
This delightful cookie is often decorated with intricately carved designs, making it a beautiful addition to any holiday cookie platter. The process of making Springerle is a wonderful way to engage with family and friends, allowing everyone to assist in rolling dough and pressing designs. Let’s dive into the ingredients and instructions needed to create these festive cookies.
Ingredients
- 4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 cup granulated sugar
- 4 large eggs
- 1 teaspoon anise extract (or crushed anise seeds)
- 1/4 teaspoon salt
- 1/4 cup milk
- Powdered sugar for dusting
Instructions
- In a mixing bowl, combine the flour and baking powder, whisking well to incorporate. Set aside.
- In a large bowl, beat the eggs and granulated sugar together until thick and pale in color, approximately 5 minutes.
- Add the anise extract and salt to the egg mixture, continuing to mix until well blended.
- Slowly incorporate the flour mixture, alternating with the milk, and mix until a smooth dough forms.
- Cover the dough with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld and the dough to firm up.
- Preheat your oven to 350°F (175°C). Prepare a baking sheet with parchment paper.
- Take a portion of the dough and roll it out to about 1/4-inch thickness on a lightly floured surface.
- Use Springerle molds or cookie cutters to cut out shapes, pressing firmly to create imprints.
- Place the cookies on the prepared baking sheet, leaving space between them since they will puff slightly during baking.
- Let the cookies sit at room temperature for about 12 hours to allow the imprints to dry and set.
- Bake in the preheated oven for 10-12 minutes, or until the bottoms are lightly golden. Avoid overbaking, as Springerle should remain soft inside.
- Once baked, allow the cookies to cool on a wire rack. Dust with powdered sugar before serving, if desired.
Enjoy these traditional German Springerle cookies during your holiday celebrations, sharing the joy and warmth they bring to the season!