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Springerle History ~ A tale of family ties, community, and love


The history of baking springerle dates back to around the 1600's from Southern Germany, the Alsace region of France and parts of Switzerland.  Originally, these beautifully detailed cookies often depicted Biblical scenes and served as a teaching tool since many people at that time were illiterate.  Springerle cookies were used to celebrate religious holidays and also sold at pilgrimage sites.  The lovely heart designs announced a betrothal and flowers or animals signaled the ever changing seasons.

Original molds were made from clay, then later, wood was used to carve these intricate designs. Today, many of these antique molds are housed in museums or private collections. Nowadays, these images are reproduced in resin, which make them more affordable and much easier to clean.  These castings reproduce all the details of the originals, including the look of an occasional surface crack or worm hole. I believe this adds to the charm of the replica, making them uniquely collectible.

Springerle cookies are often referred to as the “Too Pretty to Eat” cookie, a wonderful phrase coined by Connie of House on the Hill™, which is the Brand of all of our springerle cookie molds here at I Love Springerle.com

Traditionally, Springerle were always flavored with anise oil and the seeds were scattered on baking sheets prior to baking so that the cookies could absorb the aromatic flavors.

Modern bakers have expanded their flavoring creativity to include lemon, orange-almond, chocolate, and cappuccino to name a few.

These captivating molds have caught the attention of home crafters as well.  The molds are used to create unique ornaments made out of paper clay or a special card or gift tag fashioned from a paper casting.

Whichever purpose you use these molds for in your life, they unwittingly will add charm, tasty flavor, and a bit of fun. Happy baking creates happy times and memories.