Springerle are traditional German cookies that I grew up with—beautifully embossed, subtly flavored with anise, and made with just a few simple ingredients. They’re a labor of love, requiring time to rest and dry before baking, but the results are always worth it. Their delicate, old-world look and unique texture make them a holiday favorite and a true taste of home for me.
Ingredients:
- 4 large eggs
- 500 g granulated sugar
- Zest of 1 lemon
- 500 g all-purpose flour
- ⅛ teaspoon baking soda
- Whole anise seeds
Instructions:
Beat the egg whites until stiff peaks form. Add in the sugar and egg yolks, and mix on low speed until well combined. Add the flour, lemon zest, and baking soda. Mix on low speed, scraping down the sides of the bowl, until the dough just comes together—about 3 minutes. Do not overmix.
Cover the dough and refrigerate for 1 hour.
On a lightly floured surface, roll out the chilled dough to about 1 cm (⅜ inch) thickness. Press with carved Springerle molds or rolling pin, then cut out the cookies.
Sprinkle anise seeds onto a parchment-lined baking sheet. Place the cookies on top. Let them rest uncovered overnight in a warm, dry area. This allows the designs to set and prevents spreading during baking.
Preheat the oven to 225°F (105°C).
Bake for 20 minutes with a wooden spoon propping the oven door slightly open. Then remove the spoon and bake for another 10 minutes with the door closed. Cookies should remain pale and firm, not browned.
Let cookies cool completely. Springerle improve in flavor and texture after a few days and keep well stored in an airtight container.