Springerle cookies are a delightful treat steeped in German tradition. More akin to a biscuit than the typical cookie, they boast a crunchy texture and a subtle dryness rather than being moist and chewy. These cookies are best enjoyed on the day they are made, making them an ideal treat for special occasions or gatherings. If you’re looking to make a German cookie tray try our Lebkuchen and Pfeffernuss cookies as well!
Springerle Cookies: A Traditional German Holiday Cookie
What sets Springerle apart is their robust anise flavor and the intricate designs embossed on their surface. These designs are achieved using either specially crafted molds or carved rolling pins. At our restaurant, we use a hand-carved rolling pin adorned with detailed nature scenes, which transfer beautifully onto the dough. If you’re looking for these tools, here are some of our recommendations.
This is the rolling pin we use.
These are the stamps and are also great!
Springerle Cookie Ingredients (Makes About 48 Cookies)
Nonstick cooking spray for preparing the pan
1½ tablespoons crushed anise seeds
3½ cups (490 grams) all-purpose flour, plus more for dusting
1 teaspoon baking powder
4 eggs
2 cups (400 grams) granulated sugar
½ teaspoon vanilla extract
¼ cup (30 grams) confectioners’ sugar
Instructions
- Prepare the Pan
Coat a large sheet pan with nonstick cooking spray, sprinkle evenly with the crushed anise seeds, and set it aside. - Mix the Dough
In a bowl, stir together the flour and baking powder. In a stand mixer fitted with the paddle attachment, beat the eggs, granulated sugar, and vanilla on medium speed until frothy, about 5 minutes. Remove the bowl from the mixer and slowly incorporate the flour mixture until a thick, soft, and moist dough forms, about 2 minutes. - Roll Out the Dough
On a lightly floured surface, roll out the dough to ¼ inch (6 mm) thick. Sift a light layer of confectioners’ sugar over the dough. - Emboss the Design
- Using a Springerle Mold: Lightly dust the mold with flour, tap off excess, and gently press it into the dough with constant, even pressure to transfer the design. Cut around each design with a small knife and transfer the cookies to the prepared sheet pan.
- Using a Springerle Pin: Lightly dust the pin with flour, tap off the excess, and firmly roll it over the dough. Cut around each design with a small knife and transfer the cookies to the prepared pan. If the design isn’t clear, gather the dough, briefly knead it, and try again.
- Dry the Cookies
Cover the cookies with a clean kitchen towel and let them dry at room temperature for at least 8 hours or overnight. As they dry, the anise seeds will adhere to the dough. - Bake the Cookies
Preheat the oven to 250°F (120°C). Bake the cookies until the tops are pale brown, about 10 minutes. Let them cool on the pan on a wire rack. - Serve and Store
For the best texture and flavor, enjoy the cookies the same day they’re baked. Store any leftovers in an airtight container at room temperature, but aim to eat them as soon as possible to savor their unique texture and flavor.
Springerle cookies are not just a treat but a work of art. With their intricate designs and distinctive taste, they’re a beautiful way to celebrate German culinary tradition in your own kitchen. Happy baking!
Springerle – German Anise Cookies
Ingredients
- Nonstick cooking spray for preparing the pan
- 1½ tablespoons crushed anise seeds
- 3½ cups 490 grams all-purpose flour, plus more for dusting
- 1 teaspoon baking powder
- 4 eggs
- 2 cups 400 grams granulated sugar
- ½ teaspoon vanilla extract
- ¼ cup 30 grams confectioners’ sugar
Instructions
Prepare the Pan
- Coat a large sheet pan with nonstick cooking spray, sprinkle evenly with the crushed anise seeds, and set it aside.
Mix the Dough
- In a bowl, stir together the flour and baking powder. In a stand mixer fitted with the paddle attachment, beat the eggs, granulated sugar, and vanilla on medium speed until frothy, about 5 minutes. Remove the bowl from the mixer and slowly incorporate the flour mixture until a thick, soft, and moist dough forms, about 2 minutes.
Roll Out the Dough
- On a lightly floured surface, roll out the dough to ¼ inch (6 mm) thick. Sift a light layer of confectioners’ sugar over the dough.
Emboss the Design
- Using a Springerle Mold: Lightly dust the mold with flour, tap off excess, and gently press it into the dough with constant, even pressure to transfer the design. Cut around each design with a small knife and transfer the cookies to the prepared sheet pan.
- Using a Springerle Pin: Lightly dust the pin with flour, tap off the excess, and firmly roll it over the dough. Cut around each design with a small knife and transfer the cookies to the prepared pan. If the design isn’t clear, gather the dough, briefly knead it, and try again.
Dry the Cookies
- Cover the cookies with a clean kitchen towel and let them dry at room temperature for at least 8 hours or overnight. As they dry, the anise seeds will adhere to the dough.
Bake the Cookies
- Preheat the oven to 250°F (120°C). Bake the cookies until the tops are pale brown, about 10 minutes. Let them cool on the pan on a wire rack.
Serve and Store
- For the best texture and flavor, enjoy the cookies the same day they’re baked. Store any leftovers in an airtight container at room temperature, but aim to eat them as soon as possible to savor their unique texture and flavor.
