These dried rose petal cookies are a reinvention of the traditional Christmas German Springerle into a beautiful, sparkly Valentine's Day version. Treats that also make beautiful Easter, mother's day or birthday gifts.
I made painted springerle before my 2015 Christmas time trip to Germany. Ever since then, I've been wanting to experiment with the recipe and not wait until next year's holiday season to do so. Cue Valentine's Day.
Many of the Christmas markets I visited had stands that sold beautiful handmade springerle molds which further inspired me not to wait another year to make springerle. I did buy a few new molds at the markets.
However, unlike cookie cutters where one can easily amass 1,000s of them for very little money, each of these molds are 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 of this recipe is not only adding crushed dried rose petals to the batter, it is what I used for the molds.
These springerle rose shapes were created in a simple, inexpensive silicon 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 and omits anise seed I used in my last recipe. Instead, I used the traditional method of sprinkling the anise seeds on the baking sheet, laying the unbaked springerle on top, then gently pressing them into the seeds before baking. The rose and toasted anise flavor is outstanding.
Although the crushed dried rose petals make them look pretty on their own, you know I was not going to let these go without some sparkle. 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 the dough has to chill in the refrigerator for 4 hours. Also note, once the molded cookies are placed on the baking sheet, they have to 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
Chill Time: 4 hours
Rest Time: 24 hours
Bake Time: 12 minutes
Yield: 18 cookies
- 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
- In a separate bowl, whisk together the all-purpose flour and the baking powder and set aside.
- 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.
- Add the rest of the powdered sugar to the mixer a little bit at a time.
- Add the rosewater until just combined.
- Add the dry ingredients to the dough and beat until everything is evenly combined.
- Divide the springerle dough in half, wrap each section in plastic cling film and place in the refrigerator for 4 hours.
- Line two baking sheets with parchment paper.
- Remove one-half of the Springerle dough from the refrigerator.
- Sprinkle anise seeds on the baking sheets.
- Roll out the dough on a lightly floured workspace.
- 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 out around the impression.
- Alternatively, flour a silicon rose shaped mini cake mold. Instead of rolling out the dough, pinch off cookies sized portions and press the dough into the silicon mold wells to create a rose shaped cookie.
- Place the cookies on the anise seed sprinkled baking sheets and lightly press them into the anise seeds.
- Repeat with the other half of the Springerle dough.
- Let the unbaked Springerle dry on the baking sheets overnight.
- The next day, preheat the oven to 350 degrees F.
- Place the baking sheets in the oven and bake for 10-12 minutes.
- Remove from the oven and transfer the Springerle to win cooling racks. If you like, collect the extra toasted anise seeds off of the baking sheets and reserve for future use.
- 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.