Springerle

Springerle are delightful traditional German cookies celebrated for their intricate, embossed designs. These cookies are crafted by pressing a mold onto rolled dough, allowing it to dry, and then baking it. Although they were originally made for various special occasions, today they are most commonly associated with Christmas.

The name "springerle" translates to "little jumper" or "little knight" though the precise origin of the name remains a bit of a mystery. These cookies have been enjoyed since at least the 14th century in southwestern Germany.

The main ingredients in springerle are eggs, white flour, and powdered sugar, with a traditional hint of anise for flavor. Hartshorn salt was once used as a leavening agent, but today, many recipes use baking powder instead. To prepare springerle, the dough is rolled thin, pressed into a mold, and left to dry on sheets dusted with anise seeds before baking. This drying period is crucial because it helps the design set, giving the cookie its signature "pop-up" effect during baking.

Interestingly, you can also make springerle without chilling the dough by using a specialized rolling pin to create the designs. Once baked, the cookies are quite hard but soften to a tender texture after being stored for a few weeks.

The molds used to create these beautiful designs are typically carved from wood, with pear wood being particularly prized for its quality. Early molds often featured religious motifs, but over time, they have come to include heraldic themes and symbols of happiness and love.