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Classic German Springerle Christmas Cookie

Delicate and fragrant German cookies with a gentle anise flavor, perfect for the holidays and cookie exchanges.
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Prep Time 45 minutes
Cook Time 10 minutes
Total Time 12 hours 55 minutes
Servings: 36 servings
Course: Cookies, Dessert
Cuisine: German, Holiday
Calories: 100
Ingredients Method Notes

Ingredients
  

For the Cookie Dough
  • 4 large large eggs Fresh, room-temperature eggs work best.
  • 2 cups granulated sugar Can substitute part with superfine sugar.
  • 1.5 tbsp butter, at room temperature Can replace with neutral oil for a dairy-free option.
  • 1 tsp baking powder Fresh double-acting baking powder works best.
  • 0.5 tsp anise oil (or 1 tsp anise extract) Use anise extract if easier to find.
  • 4 cups all-purpose flour, sifted Plus extra for dusting.
Equipment
  • Springerle rolling pin or molds For imprinting designs.
  • Electric mixer For whipping the egg mixture.
  • Parchment paper or silicone mats Avoid insulated baking sheets.

Method
 

Preparation
  1. Line your cookie sheets with parchment paper or silicone mats. Avoid using insulated baking sheets.
  2. Beat the eggs on high speed until light and fluffy. Add the sugar, butter, and baking powder and continue beating for about 15 minutes.
  3. Mix in the anise oil or extract, then gradually add the sifted flour until a stiff dough forms.
  4. Knead the dough briefly, then roll it into 1/2 inch thick rectangle. Lightly flour the springerle pin or mold and press it firmly into the dough.
Drying and Baking
  1. Cut the cookies apart and place them on the prepared sheets. Let them rest uncovered for at least 12 hours.
  2. Bake at 350°F for about 10 minutes, rotating once, until the bottoms are slightly golden.
  3. Cool on a wire rack and let them dry overnight before storing.

Notes

Keep the cookies in an airtight container at room temperature for 2 to 3 weeks. They often taste better after a day or two. Freeze for up to 3 months, using parchment between layers to prevent sticking.