Springerle – A Traditional German Christmas Cookie

Name: Springerle – A Traditional German Christmas Cookie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 teaspoons Bakers Ammonia; 2 Tablespoons Whole Milk Or Cream; 6 whole Eggs At Room Temperature; 6 cups Powdered Sugar, Sifted; 1/2 cups Unsalted Butter, Softened; 1/2 teaspoons Salt; 1 teaspoon Whole Anise; 1 Tablespoon Orange Zest; 2 pounds Cake Flour, Sifted; 1/4 cups Flour, For Kneading

Servings: persons

1
Dissolve the baker's ammonia in the milk and let stand for at least 30 minutes before using.
2
In the bowl of a stand mixer fitted with the whisk attachment, beat the eggs until thick and quadrupled in volume, about 10 to 20 minutes. Slowly beat in the powdered sugar a couple tablespoons at a time until all 6 cups are incorporated, then add in the softened butter and continue mixing until there are no visible chunks of butter in the batter.
3
Add in the baker's ammonia and milk mixture, salt, anise and orange zest. Gradually beat in the flour. You will have to change to the bread hook eventually; alternatively, you could also turn out the dough onto a floured surface and knead the remaining flour in, but I like to let the machine do the work. Add enough flour to make a stiff dough.
4
Divide the dough into 2 pieces. Roll out one piece to about 1/2-inch thickness, keeping the other covered with a damp cloth as it will dry out really fast. Dust your cookie moulds with flour before printing out the cookies. Re-roll any scraps.
5
Arrange the unbaked cookies on a parchment-lined baking sheet and allow to dry out for 12 to 24 hours. This will ensure that your prints are preserved during the baking process.
6
Depending on your oven, bake at 275-325 Fahrenheit for 10-15 minutes or until cookies have risen.
7
Store in an airtight container for at least 3 weeks before eating them. They will keep for months and continue to get better with age.

1974

kcal

Calories

Fat

361

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 teaspoons Bakers Ammonia, 2 Tablespoons Whole Milk Or Cream, 6 whole Eggs At Room Temperature, 6 cups Powdered Sugar, Sifted, and more.

Yes, Springerle – A Traditional German Christmas Cookie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!