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These dried Rose Petal Springerle Cookies are a reinvention of the traditional German Christmas Springerle. I’ve transformed them into a beautiful, sparkly Valentine’s Day version. These treats also make beautiful Easter, Mother’s Day, or birthday gifts.
Creating painted springerle before my 2015 Christmas time trip to Germany gave me springerle confidence. Ever since then, I’ve wanted to experiment with the recipe. Why wait until next year’s holiday season? Cue Valentine’s Day.
In visiting German Christmas markets, many were selling beautiful handmade springerle molds. These gave me the extra nudge not to wait another year to make springerle. Of course, there is no resisting buying a few new molds at the markets.
However, unlike cookie cutters, one can easily amass 1,000s of them for very little money. Each of these molds is handmade and can be very expensive to acquire a collection. Good quality molds can run $15 – $40 each. The price can go even higher for more complicated designs.
I was especially drawn to the rose-shaped ones. So the real revelation or mold cheat of this recipe is what I used for the molds.
The Silicone Mold Cheat
These Rose Petal Springerle Cookies’ shapes were created in a simple, inexpensive silicone rose-shaped mini cake mold ($1 at the Dollar Store). A fantastic alternative to investing in expensive molds.
The recipe contains rose water and crushed rose petals in the springerle dough. It omits the traditional anise seed I used in my last recipe. Instead, I used the traditional method of sprinkling the anise seeds on the baking sheet. Then laying the unbaked springerle on top, gently pressing them into the seeds before baking. The rose and toasted anise flavor is outstanding.
Admittedly, the crushed dried rose petals make these Rose Petal Springerle Cookies look pretty on their own. However, you know these will not go out into the world without some sparkle. So, for an extra decorative touch, I brushed pink hologram disco dust on the cookies once they had cooled.
The recipe is extremely easy to make. However, be aware that the dough has to chill in the refrigerator for 4 hours. Also note, once the molded cookies are placed on the baking sheet, they dry overnight for another 24 hours.Because the Spingerle dough contains dried rose petals, they look pretty on their own. However, you can also paint them with food coloring. Instead, I chose to amp up the cookie glamor by brushing them with pink disco dust.
Rose Petal Springerle Cookies
Prep Time 30 minutes
Cook Time 12 minutes
Chill & Rest Time 1 day 4 hours
Servings 18 Cookies
Ingredients
- 2+1/2 cups all-purpose flour
- 1/4 teaspoon baking powder
- 3 large eggs
- 1 pinch salt
- 1+ 1/4 cups powdered sugar
- 1 teaspoon rosewater
- 1/4 cup crushed or pulverized dried rose petals
- 1 tablespoon anise seeds
Instructions
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In a separate bowl, whisk together the all-purpose flour and the baking powder, and set aside.
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In a stand mixer or hand mixer fitted with the whisk attachment, beat together the eggs, 1/2 cup of the powdered sugar, and salt until foamy.
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Add the remaining powdered sugar to the mixer a little bit at a time.
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Add the rosewater until just combined.
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Add the dry ingredients to the dough and beat until evenly combined.
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Divide the springerle dough in half, wrap each in plastic cling film. Chill for 4 hours.
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Line two baking sheets with parchment paper.
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Remove one-half of the Springerle dough from the refrigerator.
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Sprinkle anise seeds over the baking sheets.
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Roll out the dough on a lightly floured workspace.
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Press a floured rose-patterned Springerle mold into the dough repeatedly to create rose impressions, and then use a square, rectangle, or round cutter to cut a cookie around the impressions.
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Alternatively, flour a silicone rose-shaped mini cake mold. Instead of rolling out the dough, pinch off cookie-sized portions and press into the silicone mold wells, creating a rose-shaped cookie.
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Place the cookies on the anise seed-sprinkled baking sheets and lightly press them into the anise seeds.
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Repeat with the rest of the Springerle dough.
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Let the unbaked Springerle dry on the baking sheets overnight.
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The next day, preheat the oven to 350F.
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Place the baking sheets in the oven and bake for 10-12 minutes.
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Remove from the oven and transfer the Springerle to wire cooling racks. If you like, collect the extra toasted anise seeds off of the baking sheets and reserve for future use.
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When the cookies have cooled enough to handle, transfer to a decorative platter. For a decorative serving touch, sprinkle some additional whole dried rosebuds and/or toasted anise seeds over the platter and serve.
So, do you like these Rose Petal Springerle Cookies? Then also check out some of these other delicious recipes:
12 DAYS OF CHRISTMAS ROSEMARY SPRINGERLE COOKIES
HEART-SHAPED ROSE PETAL FRENCH CRULLERS
VALENTINE’S LINZER COOKIES WITH CINNAMON CHOCOLATE GANACHE
