Springerle (German Anise Molded Cookies)

Nov 3, 2026 · By VanillaGoods

Baking Cookies bars Medium

Springerle (German Anise Molded Cookies)

Pale, firm cookies with a crisp shell, a soft center and a sharply detailed picture on top. Drying them overnight before baking is what keeps the design sharp. Makes 36 cookies in about 26 hr 10 min.

Prep 45 min

Cook 25 min

Cooling 25 hr

Total 26 hr 10 min

Yield 36 cookies

Ingredients

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4 (200 g)eggs, large, room temperature
2 ¼ cups (450 g)granulated sugar, sifted
1 tbsp (6 g)lemon zest
2 tbsp (30 ml)lemon juice
3 ⅔ cups (450 g)all-purpose flour, sifted
¾ tsp (3 g)baking powder
2 tsp (6 g)anise seeds, sprinkled under the cookies while they dry

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LemonsHow to pick, season & nutrition · 24 kcal per 84 g

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Instructions

Beat the eggs on high speed 4 to 5 minutes until foamy and pale. Gradually add the sugar and beat 10 minutes more until very thick and ribbon-like.
Beat in the lemon juice and zest. Stir the baking powder into the flour, then add it gradually, switching to the paddle or a spoon as the dough stiffens. Knead briefly by hand to a firm, non-sticky dough, adding a little flour if sticky.
Wrap and chill 1 to 2 hours.
Roll the dough to about 1/3 inch (8 mm) thick on a lightly floured surface. Lightly flour a springerle mold or rolling pin, press it firmly into the dough to imprint the design, then lift it off.
Cut the cookies apart with a fluted pastry wheel or knife along the design lines.
Sprinkle the anise seeds on a baking sheet or clean towel and set the cookies on top. Let them dry uncovered at cool room temperature 24 hours, until the surface is dry and firm to the touch.
Heat the oven to 275 F (135 C). Dampen a towel and press the bottom of each cookie lightly on it. Place on parchment-lined sheets and bake 20 to 25 minutes, until the bottoms are lightly golden and the tops still pale.
Cool on a rack. For the best flavor, store 1 to 2 weeks in a tin before eating.

Tips

Flour the mold lightly and brush off excess so the design stays crisp.
Do not skip the drying time; it gives the cookies their signature 'foot' and sharp picture.
If the tops brown, the oven is too hot; bake low and slow.
Do not taste the raw dough; it contains uncooked flour and raw egg, and the dried cookies must be baked.

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Recipe FAQ

How long does it take to make springerle (german anise molded cookies)?

Plan on 45 minutes of prep and 25 minutes of cooking, plus 25 hours to chill. The recipe makes 36 cookies.

How should I store springerle (german anise molded cookies)?

Store in an airtight tin at room temperature up to 1 month; they soften and the anise flavor deepens over a few days.

Can I make springerle (german anise molded cookies) ahead?

Yes. It needs time to chill and set, so it is a good one to make the day before you serve it.

A pale German anise cookie pressed in a carved wooden mold or rolling pin and dried before baking, traditionally made at Christmas in southern Germany. Serve it with hot tea or coffee.

Estimated · per serving

Nutrition

Per serving = 1 of 36 servings this recipe makes.

103 Calories / serving

0.7g Fat

22.2g Carbs

2.0g Protein

12.6g Sugar

Whole recipe (36 servings): ~3708 cal · 25g fat · 799g carbs · 72g protein · 454g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.