For best results, use fresh anise seed for the most intense flavor. The longer the cookies dry before baking, the more defined the designs will be. If you don't have a springerle roller, you can use cookie cutters or simply cut the dough into squares. Store the baked cookies in an airtight container at room temperature for up to a week. The flavor will continue to develop over time. If the dough is too sticky, add a little more flour, 1 tablespoon at a time, until it reaches the desired consistency.
Old Country Springerle
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PREP TIME30 mins
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COOK TIME30 mins
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TOTAL TIME8 hrs
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SERVING48 People
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VIEWS12
Transport yourself to a traditional German Christmas market with these exquisite Springerle cookies. These anise-flavored delights boast intricate designs and a delightful licorice essence, making them a cherished holiday treat passed down through generations.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate18 g
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Cholesterol16 mg
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Fiber0 g
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Protein2 g
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Saturated Fat0 g
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Sodium27 mg
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Sugar9 g
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Fat1 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
7 mins
In a large bowl, beat together the confectioners' sugar and eggs until the mixture is thick and pale. (Approximately 5-7 minutes).
02
Step
3 mins
In a small bowl, place the anise seed. Pour the boiling water over the anise seed and let steep for 2-3 minutes to release their aromatic oils. Beat the anise mixture and lemon zest into the egg mixture until well combined.
03
Step
1 hrs
Sift the flour and measure again to ensure accuracy. Sift the flour once more together with the baking powder. Gradually add the flour mixture to the egg mixture, beating until a smooth, firm dough forms. Divide the dough into flat rounds, wrap each tightly in plastic wrap, and refrigerate for at least 1 hour to relax the gluten.
04
Step
6 hrs
On a clean, flat surface lightly dusted with confectioners' sugar, roll out one dough round to a 1/4-inch thickness. Use a springerle roller or stamp to shape the cookies, pressing firmly to create detailed impressions. Repeat with the remaining dough rounds. Arrange the cut cookies on a baking sheet lined with parchment paper. Cover loosely with a clean kitchen towel and let dry at room temperature for at least 6 hours, or preferably overnight, to allow a slight crust to form. This is crucial for the cookies to maintain their shape during baking.
05
Step
0 mins
Preheat oven to 375 degrees F (190 degrees C).
06
Step
13 mins
Bake in batches in the preheated oven until the edges are lightly golden and the cookies are set, about 12-15 minutes. Avoid over-baking to maintain a soft interior. Let cool completely on the baking sheets before serving or storing.
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Please Rate
Terrence Buckridge
Jun 4, 2025I was a little intimidated by the long drying time, but it's totally worth it! The cookies held their shape perfectly.
Charles Conn
Jun 3, 2025The tips were really helpful. I had never made this before, but it was surprisingly easy and fun!
Gordon Ruecker
May 29, 2025My family loves these cookies! They're a new Christmas tradition.
Cassandre Mann
May 21, 2025These are amazing! The anise flavor is perfect, and the cookies look so beautiful.