Springerle Cookies

Springerle cookies

Springerle cookies are a traditional, anise flavored German “biscuit” we enjoy each holiday season. Traced to the 14th century, they were originally made for religious observance and celebrations throughout the year. Now, they’re a yuletide treat, especially for we licorice lovers. Each cookie has an embossed design made with an individual mold, or a specially made rolling pin.

rolling pin

I could not find a definitive origin of the name and the German translation of springerle yields the same word in English. One possible explanation that makes sense is a reference to how the cookies rise while baking. In German “spring” means jump, while “springt auf” translates to “springs up” and both are apt descriptions.

anise seed

dough ball rolled dough

cut cookies springerle cookies ready to bake

springerle cookies springerle cookies and coffee


Springerle Cookies

German anise flavored biscuits (cookies)!




  • Author: TJ
  • Prep Time: 45
  • Cook Time: 25
  • Total Time: 1 hour 10 minutes
  • Yield: 48 1x


  • 1 TBL anise seeds – crushed or ground
  • 31/2 cups all-purpose flour
  • 1/4 tsp salt
  • 1 tsp baking powder
  • 4 large eggs – room temperature
  • 2 tsp anise extract
  • 2 cups fine granulated sugar
  • 1/2 tsp vanilla extract
  • unsalted butter


  1. Cover 2 cookie sheets with parchment paper and lightly grease with butter
  2. Evenly sprinkle the crushed anise seed onto the parchment paper
  3. Sift the flour, salt and baking powder together
  4. In your mixer bowl, beat the eggs, vanilla and anise extract together, then slowly add the sugar
  5. Beat on high until foamy and doubles in volume, about 8-10 minutes
  6. Change to a dough hook and slowly mix in the flour until you get a thick dough. If the dough is too thin and wet, add a little more flour
  7. Knead the dough on a floured surface into a ball until it is a thick coherent dough
  8. Cut the ball in half and knead into two balls. Wrap the second ball to prevent it from drying out until ready to use
  9. Roll out the dough of the first ball on a lightly floured surface to 1/4″ thick
  10. Lightly flour the dough on top and form the cookies by pressing the springerle mold or rolling pin hard enough to leave the imprint
  11. Knead the scraps together and repeat the process until the dough from the first ball is used up
  12. Cut the cookies apart with a knife, pastry or pizza cutter
  13. Place the cookies on the baking sheet on the crushed anise
  14. Repeat the process until all the dough is used
  15. Cover the cookies with a light cloth and allow to dry 12-24 hours
  16. Preheat the oven to 300
  17. Bake 25 minutes until the tops are crisp, but the centers remain spongy
  18. Remove from the oven and cool on a rack for 15-20 minutes
  19. Package and store in airtight container(s)


They will be pretty hard initially. Let them rest in the containers for a day or two and they will soften enough to be just right!