Springerle cookies are traditional cookies that originated in the beautiful Bavarian, Swiss and Austrian Alps. They are simple egg, sugar and flour dough cookie that is usually infused with anise flavor but other flavors like lemon can also be used. They are usually circular or can be rectangular shape.
The most distinct characteristic of Springerle cookies is that they have a design or a picture stamped on them, it can be done with a special Springerle rolling pin or a flat stamp. They can also be decorated after baking with festive edible food colorings or paints and used as Christmas decorations.
You can borrow the springerle rolling pin from your German grandma, but if you do not have one, like me, you can order one online or purchase it at the kitchen appliance store. To make the cookies can be a little tricky and it might take a while, but in the end you will be rewarded with delicious, gorgeous looking Christmas cookies with intricate designs.
To achieve the best possible flavor the cookies are usually stored in an airtight container for 2-3 weeks before serving them. They are a great make ahead option for the hectic Holliday season because you can literally make them weeks in advance, very convenient.
The key to the clear and perfect images is to flour the rolling pin after each roll and let cookies stand, uncovered, at least 12 hours to dry, I usually leave them overnight. Sometimes they may need to dry as long as 36 hours before baking. That will help preserving the imprints during baking process. Once the cookies are baked really let them cool for a long time, overnight is preferred, to completely dry before storing. The longer Springerle sit the harder they become.