The molded Christmas cookies known as springerle have a history dating back to the Swabia region in southern Germany during the Middle Ages. Traditionally, they were made for Christmas celebrations and are famous for their detailed designs, which are achieved using special engraved molds. In Latin America, although they are not as common as in Europe, this type of cookie may have similar names or simply be known as decorated Christmas cookies, depending on the country. For example, in Mexico and some Caribbean countries, Christmas cookies often have various shapes and icing decorations, but springerle maintain their particular style and slow preparation, which requires letting the dough dry before baking to preserve the shape of the reliefs.
The name "springerle" comes from the German verb "springen," which means to jump or leap, alluding to how the dough rises and reveals the imprinted details during baking. In other Latin American countries, these cookies may be part of the Christmas tradition, although with their own variations in ingredients and presentation, but they retain the essence of being specially decorated and molded sweets for these festivities.
How to Make Molded Springerle Christmas Cookies
To make traditional springerle cookies, start by beating the eggs until they are very light and fluffy.
Add the sugar gradually while continuing to beat.
Beat the mixture for 15 minutes, making sure not to beat for less than the indicated time to achieve the proper texture.
Incorporate the anise extract and cake flour with folding motions, ensuring the mixture is homogeneous.
Roll out the dough on a lightly floured surface to a thickness of approximately 3/8 of an inch.
Dust the springerle mold or rolling pin well with flour to prevent the dough from sticking.
Firmly press the molds onto the dough to transfer the characteristic designs of these cookies.
Carefully separate the cookies and place them on a baking sheet that has been previously greased and floured.
Let the cookies dry overnight at room temperature; you can cover them with paper towels or leave them uncovered.
Preheat the oven to 375°F (190°C).
Place the cookies in the oven and immediately reduce the temperature to 300°F (150°C).
Bake for 15 minutes, avoiding browning the cookies to preserve their softness and detail.
Store the cookies for 2 to 3 weeks to allow their flavor and texture to soften.
These cookies are naturally very hard, making them ideal for dipping in coffee, tea, or cocoa.
To give a special Christmas touch, paint the designs with egg yolk colored with food coloring.
