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springerle cookies

Best Traditional Springerle Cookies Recipe You’ll Love

Springerle cookies are traditional German anise cookies known for their crisp texture, beautiful embossed designs, and deep flavor that develops over time. This Christmas cookie recipe uses anise seeds, a springerle mold, and an overnight drying step to help the designs stay clear during baking.
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Prep Time 30 minutes
Cook Time 30 minutes
8 hours
Total Time 9 hours
Servings: 48 cookies
Course: Dessert
Cuisine: German
Ingredients Equipment Method Notes

Ingredients
  

  • 1½ tbsp anise seeds crushed
  • 3½ cups all-purpose flour
  • 1 tsp baking powder
  • 2 cups granulated sugar
  • 4 large eggs
  • ½ tsp vanilla extract
  • ¼ cup confectioners’ sugar

Equipment

  • 4 cookie sheets Sprayed with cooking spray and sprinkled with anise seeds
  • 1 large bowl For mixing flour and baking powder
  • 1 separate bowl For beating sugar, eggs, and vanilla
  • 1 Electric mixer For beating sugar, eggs, and vanilla for 5–8 minutes
  • 1 springerle mold For pressing embossed designs into the dough
  • 1 small knife For cutting around each cookie
  • 1 lightweight cotton cloth For covering the cookies while they dry
  • 1 Wire rack For cooling the cookies completely
  • 1 airtight container For storing the cookies

Method
 

  1. Spray 4 cookie sheets with cooking spray and sprinkle anise seeds evenly across the surface. Set aside so the seeds will stick to the bottom of each cookie as it bakes.
  2. Mix flour and baking powder in a large bowl. In a separate bowl, beat sugar, eggs, and vanilla with an electric mixer for 5–8 minutes until light and frothy. Gradually fold in the flour mixture until a thick dough forms.
  3. Work in batches. Roll dough on a lightly floured surface to ¼ inch thickness. Sift a thin, even layer of confectioners’ sugar over the top to prevent the mold from sticking.
  4. Place the springerle mold onto the dusted dough and press down firmly and evenly with both hands. Lift straight up without dragging or twisting so the dough keeps a clean impression.
  5. Cut around each cookie with a small knife and place 2 inches apart on the prepared cookie sheets. Cover with a lightweight cotton cloth and let dry for at least 8 hours or overnight.
  6. Preheat oven to 250°F (120°C). Bake for 25–30 minutes until the tops are pale golden and the cookies are set.
  7. Transfer the cookies to a wire rack and let them cool completely before storing.

Notes

Let the shaped cookies dry for at least 8 hours or overnight before baking. This drying step helps preserve the embossed design during baking.
Store springerle cookies in an airtight container at room temperature for up to two months.
The anise flavor develops over time, so they are best made at least one week before serving.
Freezing is not recommended because freezing and thawing can change the texture and make the cookies softer instead of crisp.