Name: Traditional Springerle
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Cuisine: German / Swiss
Ingredients: 4 large eggs, room temperature; 2 cups (400 g) granulated sugar; ½ teaspoon salt; 1 teaspoon anise extract (or 2 teaspoons anise seeds); 4 cups (480 g) all-purpose flour, sifted; ½ teaspoon baking powder (optional); Extra flour, for dusting molds and rolling; Whole anise seeds (optional, to sprinkle on baking sheets)

Springerle are not just cookies—they are edible works of art steeped in centuries of history. Originating in Germany and Switzerland, these cookies are known for their intricate designs created using carved molds or rolling pins. Light, crisp, and flavored with anise, they are often enjoyed during Christmas but are suitable for special occasions year-round. What makes Springerle unique is their method: the cookies rest overnight before baking, which helps the designs set and gives them their signature “springing up” effect in the oven. If you want a cookie that combines beauty, tradition, and taste, learning to make traditional Springerle will be a rewarding experience.

Contents show

Ingredients (with detailed measurements)

For about 36 cookies, you’ll need:

4 large eggs, room temperature
2 cups (400 g) granulated sugar
½ teaspoon salt
1 teaspoon anise extract (or 2 teaspoons anise seeds)
4 cups (480 g) all-purpose flour, sifted
½ teaspoon baking powder (optional, for slightly lighter texture)
Extra flour, for dusting molds and rolling

Optional for traditional presentation:

Whole anise seeds to sprinkle on baking sheets before placing cookies

Instructions (Step-by-Step Guide)

Step 1: Beat eggs and sugar

In a large bowl, beat eggs with sugar until thick and pale, about 8–10 minutes with an electric mixer. The mixture should form ribbons when the beater is lifted. This aeration is essential for light texture.

Step 2: Add flavoring

Mix in salt and anise extract. If using whole anise seeds, toast them lightly and fold into the mixture for a more robust flavor.

Step 3: Incorporate flour

Gradually add sifted flour (and baking powder if using), mixing until a stiff dough forms. The dough should be soft but not sticky.

Step 4: Roll and mold

On a lightly floured surface, roll dough to about ⅜ inch (1 cm) thick. Dust Springerle molds or embossed rolling pin with flour to prevent sticking. Firmly press molds into the dough to imprint designs. Cut around designs with a sharp knife or cookie cutter.

Step 5: Rest overnight

Place cookies on a parchment-lined baking sheet. If desired, sprinkle anise seeds underneath each cookie. Leave uncovered at room temperature for 12–24 hours. This resting step allows the designs to set and ensures proper rising.

Step 6: Bake

Preheat oven to 300°F (150°C). Bake cookies for 12–15 minutes until set but not browned. Springerle should remain pale and dry, with slightly raised bases.

Step 7: Cool

Transfer cookies to a wire rack to cool completely. They will be firm when first baked but will soften slightly as they mature.

Conservation and Storage

Short-Term: Store Springerle in airtight tins at room temperature for up to 2 weeks.
Long-Term: For best flavor and texture, let them “ripen” for several days before serving. This resting time softens their texture and deepens the anise flavor.
Freezing: Springerle freeze well for up to 2 months. Place parchment between layers to protect designs.

Variations

Citrus Springerle: Replace anise extract with lemon or orange zest for a refreshing twist.
Spiced Springerle: Add ½ teaspoon cinnamon or cardamom to the flour for warm holiday notes.
Almond Version: Use almond extract instead of anise for a subtler, nutty flavor.
Decorated Springerle: After baking, paint designs with food coloring diluted in lemon juice for festive occasions.
Gluten-Free: Substitute flour with a gluten-free 1:1 baking blend, though designs may not be as sharp.

Serving Suggestions

Serve with coffee, espresso, or mulled wine, as the crisp texture pairs well with hot drinks.
Present on holiday platters alongside gingerbread, shortbread, and spiced cookies.
Use as edible ornaments—punch a small hole before baking, then thread with ribbon once cooled.
Offer as gifts in decorative tins, showcasing their beautiful designs.
Pair with cheese and fruit platters for a sweet-savory contrast.

Tips for Perfecting the Dish

Beat eggs thoroughly: Proper aeration ensures lightness in the final cookie.
Use fresh anise: Whole seeds or pure extract deliver the best flavor.
Don’t skip resting: The overnight rest is critical for keeping designs intact.
Avoid browning: Bake at low heat to preserve the pale, traditional look.
Plan ahead: Springerle improve in flavor and texture after resting a few days.

Conclusion

Traditional Springerle are a cookie unlike any other—delicate, aromatic, and visually striking. Their intricate patterns tell a story of heritage, while their crisp texture and anise flavor create a unique treat that stands apart from ordinary cookies. Whether you follow the classic recipe or experiment with variations, Springerle always bring an element of artistry to the table. With patience and practice, you can recreate this timeless tradition and share a piece of culinary history with family and friends.