Gingerbread Springerle and Christmas Memories

The holidays always have a way of stirring up nostalgia, and for me, they bring back vivid memories of the years I spent in Germany. Some of my happiest Christmases were spent in Heidelberg, a charming city where the cobblestone streets and castle ruins transformed into a winter wonderland each December.

The Weihnachtsmarkt—the German Christmas market—is the heart of the season. I can still picture the rows of twinkling wooden stalls, each offering something special: handmade ornaments, steaming mugs of Glühwein, and, of course, irresistible holiday treats. Among the sweets I loved most were the Springerle cookies—beautifully embossed, anise-flavored delicacies that seemed almost too pretty to eat.

This year, I wanted to recreate some of that magic in my kitchen. Instead of the traditional anise flavor, which has lots of powder sugar in the dough (and at this point in my life, I cannot handle that much sugar), I decided to make a gingerbread version of Springerle. The deep molasses and warm spices remind me of another German favorite, Lebkuchen, while the intricate designs pressed into the cookies bring back those Heidelberg days.

Making these cookies is a labor of love—and a reminder that sometimes the simple act of baking can transport you to another time and place. As I rolled out the dough, pressed the designs, and inhaled the heady scents I associate with the season, I found myself back in the market, wandering from stall to stall with a hot drink in hand, embracing a Christmas season that felt different than the commercialized version we have in the U.S. I miss that feeling.

Creating perfect Springerle cookies isn’t just about following a recipe; it’s about mastering a special technique. If you want to make these delicate, stunning cookies, there are a few essential tools and steps you need to know. Below are my essentials for the specific gingerbread cookie dough.

Springerle Molds

Some people use rolling pins, but I prefer to use traditional Springerle molds, which allow you to create individual designs. These molds are typically made of wood, but you can also find modern silicone and metal options. The deep carvings ensure that the images are transferred clearly into the dough, producing a stunning finish that looks almost too good to eat. Molds often feature religious or folk motifs, but you can find designs for all occasions.

The Dough

For this gingerbread dough, I use a lot of butter, which gives the cookie and almost cakey consistency. The original Springerle dough is made primarily of eggs, powdered sugar, and flour, and sometimes a little bit of baking powder and anise oil for that signature licorice-like flavor. This dough I am making is quite sticky when you are done mixing it. So be aware of it. The key is that once the cookies are cut and molded, YOU HAVE TO LET THEM REST.

Rolling the Dough

Once your dough is ready, it’s time to roll it out. This step requires a steady hand to ensure the dough is even and not too thick or too thin. Roll the dough out to about 1/2 inch thickness. If you roll it too thin, the design won’t hold, and if it’s too thick, the cookie may lose its delicate look.

Tip: Dust your work surface and rolling pin lightly with flour to prevent sticking, but avoid over-flouring the dough.

You can see how determining how much pressure to apply can be tricky, but it gets better with practice.

Cutting and Molding

Once the dough is rolled out, it’s time for the fun part: pressing your designs. Dust a mold with flour before pressing it firmly into the dough. I use a pastry brush to make sure the flour gets in all the nooks and crannies. After the designs are pressed into the dough, cut out each cookie using a sharp knife or a cookie cutter, making sure to leave some space between them.

Tip: This cookie requires a drying period helps the imprint hold up during baking, ensuring that the details don’t blur.

Don’t worry about the flour, you can brush it off after they are baked.

After they are done baking, I like to use a simple glaze to highlight the design of the cookies. The designs come to life, and it adds a touch of sweetness to the cookies.

Below is the recipe I used to bring a little gingerbread cookie magic into my home.

These cookies aren’t just about satisfying a sweet tooth; they’re a connection to a time and place that shaped me in so many ways. Whether you’ve experienced the magic of a German *Weihnachtsmarkt* or are discovering it through flavors like this, I hope this recipe helps you celebrate the season with a touch of European charm.

What holiday traditions or flavors take you back to a special time in your life? Let me know in the comments!

Yield: 24 cookies (depending on mold size)
Author:
Pressed Gingerbread Cookies

Pressed Gingerbread Cookies

Ingredients

  • 1 1/2 CUPS UNSALTED BUTTER. SOFTENED
  • 1 CUP BROWN SUGAR
  • 2 LARGE EGGS
  • 1 CUP MOLASSES
  • 1 TEASPOON BAKING SODA
  • 3/4 TEASPOON SALT
  • 2 TEASPOONS CINNAMON
  • 1/2 TEASPOON GROUND CLOVES
  • 2 TEASPOONS GROUND GINGER
  • 1 TEASPOON NUTMEG
  • 5 CUPS ALL-PURPOSE FLOUR

Instructions

  1. In a mixer, mix butter and sugar until light, airy and creamy.
  2. Once sugar and butter are creamed, add eggs one at a time until fully incorporated.
  3. Add the molasses and mix until fully combined.
  4. In a separate bowl, combine all the dry ingredients and spices.
  5. Slowly combine the dry mixture with the butter and sugar mixture. Mix just until smooth, taking care to not over-mix the batter. ** Dough will be sticky.
  6. Divide the dough in half and form two discs and wrap each with plastic wrap. Put the wrapped dough in the refrigerator. Chill the dough for at least 5 hours.
  7. On a floured surface, roll out your dough to approximately 1/2 inch thick. Lightly brush the surface of the rolled-out dough and your cookie mold with flour.
  8. Firmly and evenly, press the floured cookie mold into the dough. Lift the mold up and then cut the cookie out of the dough with a cookie cutter.
  9. Carefully lift the cut cookie and transfer the cut cookie to a silicon baking mat (or parchment paper) on a baking sheet.
  10. IMPORTANT: Before baking, let the cookies sit for 24 hours to allow the stamped design to dry out and set. This process is necessary to create a slight crust on the top that will help keep the design from blurring when baked.
  11. When ready to bake, preheat oven to 375F degrees. Bake for 9-11 minutes or until golden brown and crisp.
  12. Let cool on baking sheet before transferring to a wire rack.