Classic Springerle Cookies: A German Holiday Tradition
If there’s one cookie that makes people stop mid-bite and ask, “What are these?!” it’s Springerle. These gorgeous, pale cookies have been passed down through generations in German families and are beloved for their crisp, embossed designs and subtle anise flavor. Making them is a bit of a process, yes but if you love a holiday baking project, you’ll be smitten.
They’re more than just cookies they’re edible heirlooms that bring stories, culture, and joy to your table. And once you’ve made them once, they become part of your holiday tradition. Keeping the tradition alive or starting a new one, these cookies are always worth the effort.
Why You’ll Love Springerle Cookies
Springerle cookies are little treasures. Their beautifully carved patterns are show-stopping and make any cookie tray look like a masterpiece. The gentle anise flavor is nostalgic and comforting, and the long drying time gives them their signature texture and raised designs. These cookies are especially fun to make with kids they love stamping out the patterns and they store beautifully, making them a great make-ahead option for holiday gatherings.
Simple Ingredients
This cookie has a short list of ingredients, but each one plays a key role in getting the flavor and structure just right.
- Eggs: Provide the lift and structure. Be sure they’re at room temperature for best volume.
- Powdered Sugar: Gives the dough a smooth, fine texture and sweetness without any grittiness.
- All-Purpose Flour: The sturdy base of the cookie, it helps hold the embossed design during baking.
- Anise Extract: The signature flavor of Springerle lightly sweet, herbal, and nostalgic.
Yield & Timing
Servings: 24-36 cookies (depending on mold size)
Prep Time: 30 minutes
Drying Time: 12–24 hours
Bake Time: 12–15 minutes
Total Time: About 13–25 hours (mostly inactive)
What is Needed
- 4 large eggs
- 2 cups powdered sugar
- 4 cups all-purpose flour
- 1 teaspoon anise extract
How to Make Springerle Cookies
- Beat the Eggs: In a large mixing bowl, beat the eggs for 10–15 minutes until they’re thick and pale yellow.
- Add Sugar and Anise: Gradually mix in the powdered sugar and anise extract. Beat for another 5 minutes.
- Add Flour: Slowly add in the flour until a soft but not sticky dough forms. You may not need all the flour.
- Roll and Mold: Roll dough out on a lightly floured surface to about 1/4 inch thick. Press your Springerle mold firmly into the dough, then cut out the shapes.
- Dry Overnight: Place cookies on a parchment-lined baking sheet and let them dry uncovered for 12–24 hours.
- Bake: Preheat oven to 300°F (150°C). Bake cookies for 12–15 minutes. They should remain pale with a slight golden bottom.
- Cool Completely: Let cookies cool on a wire rack. Their texture will firm up as they age.
Top Tips
- Drying Is Key: Don’t skip the drying step! It ensures your embossed designs stay crisp and defined during baking.
- Low and Slow: Bake at a low temperature to prevent browning and help cookies keep their color and shape.
- Use a Mold or Rolling Pin: Traditional carved molds or patterned rolling pins give Springerle their signature look.
- Let Them Age: These cookies get better with time store in a tin and let them mature for a week for the best flavor and texture.
- Get Kids Involved: Kids love pressing the molds into the dough it’s like cookie art time!
Recipe Variations
- Citrus Twist: Swap anise for lemon or orange zest/extract for a fresh take.
- Vanilla Version: Use pure vanilla extract for a subtler flavor.
- Almond Touch: Add a few drops of almond extract for a nutty aroma.
- Colored Designs: Lightly brush food coloring into the mold before pressing for a painted look.
Recommended Equipment
- Electric mixer
- Mixing bowls
- Wooden Springerle mold or rolling pin
- Rolling pin
- Parchment paper
- Baking sheet
- Wire rack
Make Ahead Tips
Springerle cookies are a perfect make-ahead treat. You can dry them overnight and bake the next day, and they actually taste better after a few days of aging. Store in a tin for up to 2–3 weeks.
How to Store and Reheat
Store Springerle cookies in an airtight tin at room temperature. They’ll keep for up to 3 weeks and only get better. No reheating necessary just serve and enjoy.
What to Serve With This Recipe
- Hot tea or mulled wine
- Other German cookies like Pfeffernüsse
- Vanilla ice cream for a contrast of texture
- On a holiday cookie platter with spiced nuts and chocolate-dipped pretzels
What You Need to Know About This Recipe
Springerle cookies date back to at least the 14th century in southern Germany and Switzerland. Their name comes from “springen” (to jump) referring to how the cookies “spring up” as they bake, thanks to the eggs. Traditionally made for Christmas, these cookies are prized not just for taste but for their artistic beauty. They are usually flavored with anise and were often used to commemorate special occasions or religious celebrations. Making them is truly a blend of baking and heritage.
More Christmas Cookies
If you love these cookies you must try these forgotten Christmas Cookies.
Springerle Cookies
Equipment
- Electric mixer
- Mixing bowls
- Wooden Springerle mold or rolling pin
- Rolling Pin
- Parchment paper
- Baking sheet
- Wire rack
Ingredients
- 4 large eggs
- 2 cups powdered sugar
- 4 cups all-purpose flour
- 1 teaspoon anise extract
Instructions
- Beat the Eggs: In a large mixing bowl, beat the eggs for 10–15 minutes until they’re thick and pale yellow.
- Add Sugar and Anise: Gradually mix in the powdered sugar and anise extract. Beat for another 5 minutes.
- Add Flour: Slowly add in the flour until a soft but not sticky dough forms. You may not need all the flour.
- Roll and Mold: Roll dough out on a lightly floured surface to about 1/4 inch thick. Press your Springerle mold firmly into the dough, then cut out the shapes.
- Dry Overnight: Place cookies on a parchment-lined baking sheet and let them dry uncovered for 12–24 hours.
- Bake: Preheat oven to 300°F (150°C). Bake cookies for 12–15 minutes. They should remain pale with a slight golden bottom.
- Cool Completely: Let cookies cool on a wire rack. Their texture will firm up as they age.
Notes
- The drying time is essential for the designs to stay intact during baking.
- Cookies improve in flavor and texture after a few days.
Michelle
Hi, I’m Michelle, the founder, owner, author, and editor of OvenSpot. My passion for one-pot cooking commenced when I was working to prepare cafeteria lunches for school students. I am now on a mission to assist you in choosing the cooking pot or appliance you will use daily. As well as in-depth information to assist you in using and caring for your cookware and appliances. Along with the yummy recipes I use at home.
Questions? Reach out to Michelle at [email protected]