Classic Springerle Cookies

Name: Classic Springerle Cookies
Prep time: 8 h 30 min
Cook time: 20 min
Total time: 8 h 50 min
Ingredients: 4 cups dough - cake flour; 1 tsp dough - baking powder; 1/2 tsp dough - salt; 4 dough - large eggs (room temperature); 1 cup dough - granulated sugar; 1 cup dough - powdered sugar; 1 tsp dough - lemon zest (finely grated); 1 tsp dough - anise extract; 1/4 to 1/3 cup decoration - vodka (for diluting edible shimmer dust); to taste decoration - edible shimmer dust (various colors available)

Centuries-old European anise-flavored embossed cookies made with a fat-free dough ideal for detailed pattern molding. The dough improves with age, so it can be prepared well in advance.

8h 50m

Easy

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Ingredients

dough - cake flour 4 cups

dough - baking powder 1 tsp

dough - salt 1/2 tsp

dough - large eggs (room temperature) 4

dough - granulated sugar 1 cup

dough - powdered sugar 1 cup

dough - lemon zest (finely grated) 1 tsp

dough - anise extract 1 tsp

decoration - vodka (for diluting edible shimmer dust) 1/4 to 1/3 cup

decoration - edible shimmer dust (various colors available) to taste

Instructions

Make the dough

Line two baking sheets with parchment paper. In a medium bowl, sift together the flour, baking powder, and salt; set aside. Using the whisk attachment of an electric mixer, beat the eggs on medium-high speed until light and fluffy, about 2 minutes. Gradually add the granulated sugar and continue beating until the batter falls in a thick ribbon when the whisk is lifted, about 4 minutes. Reduce to medium speed and add the powdered sugar, lemon zest, and anise extract; mix until combined. On low speed, add the flour mixture in three additions, beating just until combined after each. Turn the dough out onto a work surface and knead a few times until smooth. Shape into a rough square about 7 inches.

Roll and Cut

On a lightly floured work surface, roll the dough with a rolling pin into a rectangle or square about 3/16 inch thick, dusting the surface lightly with flour to prevent sticking. Press a wooden Springerle mold, carved side down, as deeply as possible into the dough. Lift off the mold and cut out the cookies with a large knife or pizza cutter. Place on baking sheets, spacing 1/2 inch apart. Gather the scraps, re-roll, and press out more cookies. Let the cookies dry uncovered at room temperature on the baking sheets for at least 8 hours (up to 24 hours).

Bake

Position two oven racks near the center of the oven and preheat to 300°F (about 150°C). Bake for 16 to 22 minutes (time depends on cookie size), switching the pans' positions halfway through, until the cookies are nearly firm but not browned. Transfer to a cooling rack to cool completely.

Decorate

Brush off the flour from the cookies with a pastry brush. For each color, prepare a small cup with about 1 tablespoon of vodka. Add about 1/2 teaspoon of edible shimmer dust to each cup and stir to combine. Use a small paintbrush to paint the Springerle cookies as desired. Let the paint dry completely, about 5 minutes.