Springerle: A Taste of Tradition and Art

Springerle cookies are more than just a sweet treat—they’re a connection to centuries of European tradition and a celebration of culture. Originating in Germany as early as the 14th century, these cookies were created to commemorate special occasions like weddings, births, and religious holidays. Their name, *Springerle*, meaning "little jumper," reflects how they rise during baking, forming a firm base beneath the intricately embossed designs.

If you read my earlier post about gingerbread pressed cookies, you’ll notice the stark difference between these two traditional cookies. While the gingerbread cookie combines rich molasses and spices with the classic carved designs, traditional Springerle are much simpler in flavor, showcasing a delicate anise profile (or in my case, almond because I do not like anise). The focus here is on the purity of design and a subtle sweetness that allows the almond to shine. Both cookies celebrate craftsmanship and storytelling but in uniquely flavorful ways.

Dusting the mold is essential for a good impression.

Cookies ready for drying period.

This little foot, from where the name springerle is derived is how you know the cookies is ready.

I love the consistency of this cookie— this a sugar cookie with the inner chewiness of a macaron, and the taste of Spanish nougat.

Traditional Springerle Cookie

Traditional Springerle Cookie

Springerle cookies are more than just a sweet treat—they’re a connection to centuries of European tradition and a celebration of culture.

Ingredients

  • 4 large eggs, room temperature
  • 4 cups powdered sugar
  • 1/8 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 teaspoons almond extract. The original recipe calls for anise, so you can do 2 tsp anise extract (or 1 tablespoon anise seed)
  • 3 1/2 cups cake flour (trust me on this)

Instructions

  1. Prepare the Dough: In a large bowl, beat eggs until frothy. Gradually add powdered sugar and salt, beating until the mixture is light and creamy. Stir in the almond extract. Combine flour and baking powder, then slowly add to the egg mixture until a soft dough forms.
  2. Roll and Impress: Lightly dust your workspace with flour. Roll the dough to about 1/4-inch thickness. Use a Springerle mold or rolling pin to press designs into the dough, then cut the cookies.
  3. Rest the Cookies: Place the cookies on a parchment-lined baking sheet. Let them dry uncovered at room temperature for 12–24 hours to set the designs.
  4. Bake: Preheat your oven to 300°F (150°C). Bake the cookies for 12–15 minutes until the bottoms are barely golden but the tops remain pale. Cool completely.
  5. Store: For the best flavor, store Springerle in an airtight container for at least a week before serving to allow the almond flavor to deepen.