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Speculaas & Springerle Cookies

Shortbread Springerle Cookies

Course Dessert


  • 16 Tbsp. butter, room temperature
  • 1/2 cup light brown sugar
  • 2 tsp. granulated sugar
  • 1/2 tsp. salt
  • 1 lg. egg
  • 1 tsp. vanilla extract
  • 1 tsp. lemon extract
  • 1/4 tsp. anise oil
  • 3 cups all-purpose, unbleached King Arthur flour


  1. Using a mixer with paddle attachment, beat together the butter, sugars, and salt until light and creamy. Beat in the egg and vanilla, and fold in the flour.

  2. Divide the dough in half, shape both halves into disks, wrap in plastic, and refrigerate for at least 1 hour.

  3. Preheat the oven to 400°F. Line two baking sheets with parchment paper.

  4. Working with one disk at a time, flour your work surface and roll the dough 1/4" thick.

  5. To shape cookies using a springerle pin: Brush a very light coating of flour onto your molds. Firmly press into the dough, pressing down hard enough to leave a good impression. Cut the cookies apart on the lines with a knife or a fluted pastry wheel.

  6. Transfer the cut cookies to a baking sheet with parchment paper. Bake the cookies for 10 to 12 minutes, until lightly golden around the edges. Remove them from the oven, and cool right on the pan.