Springerle (German Embossed Cookies)

Yield: 2–6 dozen, depending on the size of your cookie mould

Ingredients

¼ tsp LorAnn Oils Baker’s Ammonia
1 Tbsp whole milk
3 large eggs, room temperature
3 cups (341g) confectioners’ sugar, sifted
¼ cup (57g) unsalted butter, softened
¼ tsp salt
¼ to ³/₈ tsp anise oil*
zest of 1 orange or lemon, optional
3 ¾ cups (450g) cake flour, sifted

*While anise is the traditional flavour of springerle, we know that its liquorice taste isn’t everyone’s cup of tea. Here are some other flavour ideas:

Vanilla: 1 ½–2 tsp vanilla extract
Almond: ¼ tsp almond extract
Citrus: 1 ½–2 tsp lemon/orange oil OR ½ tsp oil + zest of 2 lemons/oranges
Holiday: ¼ tsp cinnamon or peppermint oil
Cappuccino: 1 Tbsp coffee extract + 1 tsp ground cinnamon
Chocolate: Replace ½ cup (60g) cake flour with ½ cup (42g) cocoa powder. Add 1 tsp vanilla or chocolate extract.
Mocha: Replace ½ cup (60g) cake flour with ½ cup (42g) cocoa powder. Add 1 tsp coffee extract.

Directions

Want an intro to springerle? Check out this video from House on the Hill!

In a small bowl, mix together baker’s ammonia and milk. Set aside for 20 minutes.
In the bowl of a stand mixer fitted with whisk attachment, whip eggs on medium-high speed until thick and pale yellow (10–20 minutes).
With mixer on medium-low, add confectioners’ sugar a few tablespoons at a time, scraping down the bowl as necessary.
Beat in butter, then mix in milk mixture, salt, anise oil, and (optional) citrus zest.
Switch to paddle attachment, then with mixer on medium-low, add flour a few tablespoons at a time, scraping down the bowl as necessary.
Once all flour has been incorporated, turn dough out onto a floured surface. If necessary, knead in additional flour so that you can make a good imprint in the dough without your mould sticking.
NOTE: Unsure if your dough has enough flour? Test it by flouring and pressing a mould into it!
It’s not completely necessary, but if desired, at this point you can refrigerate your dough in a sealed container or tightly sealed bag for up to 2 days. This gives the liquids time to absorb into the flour.
When you’re ready to form your cookies, line baking sheets with parchment paper. Flour your work surface and your rolling pin. Roll dough until it’s roughly ½-inch thick.
NOTE: Depending on the depth of your springerle mould’s carving, you may need to roll your dough thicker to thinner.
Flour your mould before each pressing. Firmly press mould straight down into the dough, then lift mould straight up. Cut out cookie using a pastry wheel or cookie cutter (or a round biscuit cutter, which is what we did!) then transfer to prepared baking sheet. Flour mould again and repeat, making sure to group same-sized cookies on the same baking sheets.
Let springerle dry—uncovered—for 12 to 24 hours to set the embossment.
NOTE: Especially large springerle or hot, humid weather may cause your cookies to require more drying time.
When you’re ready to bake, heat oven to 300°F.
Bake springerle for 10–15 minutes or until barely golden on bottom.
Carefully transfer cookies to a wire rack. Allow to cool completely.