I bake Springerle cookies twice a year, in winter for Christmas and in spring for Easter. “Springerle” are traditional German Christmas biscuits which were used as gifts just like these days we give each other greeting cards for the holidays. It was a matter of pride to have a unique dough mold unlike anyone else’s, so the “baked greeting card” would be very special. Cookies were baked, put in jars and kept for six months. After a few weeks they would become very hard, but tasty, and in order to soften them up you would have to dunk them into tea or coffee. This is why Springerle was also called “dunking cookies”. Special molds for these used to be carved from pear trees. I got only three different molds like this and I love and cherish them. Maybe next Christmas I will make one more addition to my Springerle family.
I have spent two days making these beauties with the help of my family. The reason this process takes so long is the need to dry cookies for 24 hours. But it is worth it, now we have seasonal gifts for our neighbors and friends. Cookies came out beautiful and sophisticated. Real treat for the spring holiday. Happy Easter to all my readers!
Springerle Cookies for Easter
- 1/2 teaspoon baker’s ammonia (Hartshorn), don't use baking powder, your design will puff up
- 2 Tbsp. milk
- 6 large eggs, room temperature
- 6 cups powdered sugar
- 1/2 cup unsalted butter, softened but not melted
- 1/2 tsp salt
- 1/2 tsp lemon/orange/anise or vanilla extract
- 2 lb. all-purpose flour
- more flour as needed
Dissolve hartshorn in milk and set aside for about 30 minutes. Beat eggs till thick and lemon-colored (10-20 minutes). Slowly beat in the powdered sugar, then the softened butter.
Add the hartshorn and milk, salt, preferred flavoring, and grated rind of lemon or orange, if desired.
Gradually beat in as much flour as you can with the mixer, then stir in the remainder of the 2 lbs. of flour to make a stiff dough. Turn onto floured surface and knead in enough flour to make a good print without sticking.
Follow general directions from House on the Hill for imprinting and drying cookies.
Bake on greased or baker’s parchment-lined cookie sheets at 255° to 325° till barely golden on the bottom, 10-15 minutes or more, depending on the size of the cookie.
Store in airtight containers or in zipper bags in the freezer. They keep for months and improve with age. Yield 3 to 12 dozen (depending on the size of the cookie).
For this recipe, you need Springerle cooky molds, you can buy them here.
AnonymousApril 19, 2014 at 2:28 am
What beautiful cookies Yelena. Your photos are absolutely gorgeous and do these very pretty cookies justice. Cheers for sharing your talent (both cooking and photographic) with us 🙂
Te de TernuraApril 19, 2014 at 6:37 am
Unas GALLETAS dignas de poner en la mejor vitrina.
FELICIDADES YELENA, BUEN SÁBADO DE PASCUA!!! :)))
Regina Melo-JocknevichApril 19, 2014 at 10:53 am
Exquisite! The most beautiful cookies I've ever seen.
I don't know if you celebrate Easter, if you do I want to wish you Happy Easter!
Angie SchneiderApril 19, 2014 at 10:57 am
They are almost too beautiful to eat, Yelena.
La Table De NanaApril 19, 2014 at 12:55 pm
Yours are ALWAYS beautiful works of art..and your collection?Priceless:)
You've certainly mastered these cookies like no one else Yelena..!
Happy Easter weekend~
Rosa's Yummy YumsApril 20, 2014 at 10:15 am
They are so pretty! Happy Easter dear.
MedejaApril 21, 2014 at 6:37 am
These cookies are real art! They look too good to be eaten 🙂
MeliApril 21, 2014 at 8:22 am
Happy Easter, Yelena! These cookies look amazing, I really wonder how precise details they have!
rustykalna kuchniaApril 28, 2014 at 2:31 pm
Gorgeous cookies, very elegant and unusual 🙂 It's worth to do this amazing wonderful cookies – I love them 🙂 Hugs
Nami | Just One CookbookApril 29, 2014 at 4:21 pm
Some foods are too beautiful to eat, and this is one of them! OMG, so elegant and I just want to put it as "display"!!! Your detailed work is amazing, and these molds are so gorgeous!
CaroleMarch 3, 2016 at 7:16 pm
Hi, this would be a great contribution to Food on Friday: Easter Foods over at Carole's Chatter. Please do bring it over. Cheers