Traditional Springerle


Springerle cookies are one of Germany's most famous Christmas treats. I've had them every year since I was a child. My mother remembers her grandmother making them with this recipe that has been in our family for generations. The molds can be hard to find, but check specialty cookware stores and antique shops.

Prep Time:
30 mins
Cook Time:
30 mins
Additional Time:
8 hrs
Total Time:
9 hrs
48 cookies

This traditional springerle cookie recipe is an elegant, impressive, and absolutely delicious way to celebrate the holiday season.

What Is Springerle?

Springerle is a type of German cookie that is usually served during the Christmas season. The anise-spiked cookies, which are typically square and feature embossed designs, date back to at least the 14th century.

Springerle Ingredients

Here's what you'll need to make this simple springerle recipe:

· Anise seeds: These springerle cookies start with crushed anise seeds.
· Flour: All-purpose flour creates structure in the cookie dough.
· Baking powder: Baking powder acts as a leavener, which means it helps the cookies rise.
· Sugars: You'll need both granulated and confectioners' sugars for this sweet recipe.
· Eggs: Eggs add moisture and act as a binder, which means help hold the cookies together.
· Vanilla: A dash of vanilla extract enhances the overall flavor of the springerle cookies.

How to Make Springerle

You'll find the full, step-by-step recipe below — but here's a brief overview of what you can expect when you make springerle cookies:

1. Make the dough: Mix the dry ingredients in one bowl and the wet ingredients in another. Gradually stir the dry mixture into the wet mixture.
2. Roll and stamp the dough: Roll the dough out, then sprinkle with confectioners' sugar. Press the molds into the dough and cut each cookie out. Cover and let sit overnight.
3. Bake the springerle cookies: Bake the cookies in the preheated oven until they are golden brown.

How to Store Springerle

Springerle cookies are great because they last and last. In fact, the anise flavor develops over time — so it's best to make them in advance! They'll keep for about two months in an airtight container.

Can You Freeze Springerle?

Though you can freeze springerle cookies, we don't recommend it (the texture will change and become more cake-like during the thawing process).

Allrecipes Community Tips and Praise

"Love this recipe....I am so happy with the detail on my impressions — clear and crisp," says Kindra Loy Lee. "They seemed to become crisper after baking. I use a pastry brush to brush off excess powdered sugar after they have baked and cooled."

"These were great," according to greenbabby. "My mom said they were just like her mom use to make. I did add a little lemon zest because that's the way my grandma used to make them."

"They turned out BEAUTIFULLY," raves Caroline Victoria. "They're almost too pretty to eat, but of course you must try them, and are they ever good!!! I love them with Chai tea."

Editorial contributions by Corey Williams


  • cooking spray

  • 1 ½ tablespoons crushed anise seeds

  • 3 ½ cups all-purpose flour

  • 1 teaspoon baking powder

  • 2 cups sugar

  • 4 eggs

  • ½ teaspoon vanilla extract

  • ¼ cup confectioners' sugar


  1. Spray 4 cookie sheets with cooking spray; sprinkle with anise seeds and set aside until needed.

  2. Mix flour and baking powder together in a large bowl until well blended. Place sugar, eggs, and vanilla in a separate large bowl; beat with an electric mixer until light and frothy, 5 to 8 minutes. Gradually stir flour mixture into egg mixture to form a thick dough.

  3. Working with handfuls of dough at a time, roll out onto a lightly floured surface until 1/4 inch thick. Lightly sift confectioners' sugar over dough. Place springerle molds onto dough; press down hard and evenly until the mold's design registers in dough. Remove the mold. Use a small knife to cut around each cookie, and place them 2 inches apart on the prepared cookie sheets. Repeat, until all dough has been used. Cover cookies with a lightweight cotton cloth, and allow to dry for 8 hours, or overnight. The designs will remain embossed in the cookies.

  4. When ready to bake, preheat the oven to 250 degrees F (120 degrees C).

  5. Bake cookies in preheated oven until tops are pale brown and cookies are set, 25 to 30 minutes. Transfer to a wire rack to cool completely. Store in an airtight container.

Nutrition Facts (per serving)

75 Calories
1g Fat
16g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 48
Calories 75
% Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Cholesterol 16mg 5%
Sodium 16mg 1%
Total Carbohydrate 16g 6%
Dietary Fiber 0g 1%
Total Sugars 9g
Protein 2g
Calcium 11mg 1%
Iron 1mg 3%
Potassium 19mg 0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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