Delicious Springerle Cookies Recipe Easy Traditional Anise Flavor Treats
These traditional Springerle cookies feature a delicate anise flavor and embossed patterns, offering a nostalgic treat perfect for holidays and gatherings. They have crisp edges with a slightly chewy center and are easy to make with simple pantry ingredients.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 12 hours 45 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: German
Ingredients
- 3 large eggs, room temperature
- 1 cup granulated sugar (200g)
- 1 cup powdered sugar (120g)
- 3 cups all-purpose flour (375g)
- 2 teaspoons ground anise seed
- 1 teaspoon almond extract (optional)
- 1/4 teaspoon salt
- 1 tablespoon powdered egg whites (optional)
Instructions
- Beat the eggs and sugars: In a large bowl, use an electric mixer to beat 3 large eggs (room temperature), 1 cup granulated sugar, and 1 cup powdered sugar together until the mixture is pale, thick, and fluffy—about 5-7 minutes.
- Add flavorings: Mix in 2 teaspoons ground anise seed, 1 teaspoon almond extract (if using), and 1/4 teaspoon salt. Stir gently to combine without deflating the batter.
- Incorporate dry ingredients: In a separate bowl, sift together 3 cups all-purpose flour and 1 tablespoon powdered egg whites (optional). Gradually fold this into the wet mixture, about half a cup at a time, until a firm dough forms. Adjust with flour or water if needed.
- Chill the dough: Wrap the dough in plastic wrap and refrigerate for at least 2 hours or overnight to firm up.
- Roll out the dough: On a lightly floured surface, roll the dough to about 1/4 inch (6 mm) thickness evenly.
- Stamp or mold the cookies: Press Springerle molds or cookie stamps firmly into the dough. Cut into desired shapes, preserving the patterns.
- Dry the cookies: Place cookies on parchment-lined baking sheets and air dry at room temperature for 12-24 hours until the surface is hard.
- Bake: Preheat oven to 300°F (150°C). Bake cookies for 20-25 minutes until bottoms are lightly golden but tops remain pale.
- Cool completely: Transfer cookies to cooling racks to firm up and develop chewiness.
Notes
Do not skip the drying step (12-24 hours) to preserve the embossed patterns and achieve the signature texture. Bake at a low temperature (300°F) to avoid browning and maintain tenderness. Keep molds lightly dusted with cornstarch to prevent sticking. For gluten-free, use almond flour and tapioca starch but expect a softer texture. For vegan, replace eggs with 3 tablespoons aquafaba and use powdered sugar without bone char.
Nutrition
- Serving Size: 1 cookie (about 30g)
- Calories: 120
- Sugar: 15
- Sodium: 40
- Fat: 2
- Saturated Fat: 0.2
- Carbohydrates: 25
- Fiber: 0.5
- Protein: 2
Keywords: Springerle cookies, anise cookies, traditional German cookies, holiday cookies, embossed cookies, anise flavor, easy Springerle recipe