Springerle

Recipe Ingredients

This easy Springerle cookie recipe has just four ingredients.

Sugar: Sugar provides the primary sweetness to the cookies.

Eggs: The eggs act as a leavening agent when beaten with sugar, incorporating air that helps the cookies rise. They also bind the ingredients together, provide moisture, add richness, and contribute to the overall structure and color of the cookie.

All-Purpose Flour: Flour provides the main structure and body of the cookies and contributes to the texture and bulk of the dough.

Anise: Anise is indispensable for the cookies' iconic, aromatic, and subtly licorice-like flavor. This distinctive essence defines these traditional German Christmas treats. Ground anise or anise oil can be used. Because if it's robust character, feel free to adjust the amount to perfectly suit your palate.

How to Make Springerle Cookies

Here are the basic steps to make Springerle cookies, see full recipe details below.

1. Prepare the Dough

Beat the sugar and eggs together; stir in flour and anise until just combined. Cover and refrigerate for at least 1 hour for easier handling and to help the dough hold its shape and intricate designs.

2. Form the Cookies

Chill your springerle cookie stamp or rolling pin in the freezer for a few minutes before flouring to prevent sticking. Press the cookie stamp firmly into the dough or roll the floured springerle rolling pin over it to emboss the designs. Carefully lift off the stamp/pin and cut out the cookies along the design lines as needed. Place the formed cookies on parchment paper-lined cookie sheets.

3. Bake and Cool

Bake the cookies for 12 to 15 minutes, or until they are set and just beginning to turn golden brown. Immediately remove the baked cookies from the cookie sheet to a wire rack to cool completely. This prevents them from continuing to cook on the hot sheet.  

How to Store Springerle Cookies

To properly store your Springerle cookies and maintain their unique texture and flavor see the tips below.

Don't be surprised if the anise flavor is quite strong right after baking. It's designed to mellow and integrate beautifully over a few days or weeks of storage. And remember, Springerle cookies are meant to be hard.

"Curing" (Optional)

Many traditional bakers prefer to let Springerle "cure" for a day or two before airtight storage. This involves leaving them uncovered or loosely covered at room temperature. This step allows the exterior to harden slightly and the anise flavor to mellow and deepen, which is often desired.

Room Temperature

Place the completely cooled cookies in an airtight container. You can layer them with parchment paper in between to prevent sticking and protect the embossed designs. They will keep for up to a month.

Freezer

Arrange the cookies in a single layer on a baking sheet and freeze until solid. Transfer the frozen cookies to a freezer-safe airtight container or heavy-duty freezer bag. Store for up to 6 months.

Thawing 

When ready to enjoy, thaw the cookies at room temperature in their sealed container.