Name: Springerle Cookie Recipe
Prep time: 30 min
Cook time: PT-490270H41M18S
Total time: PT-490270H41M18S
Cuisine: German
Ingredients: 4 eggs, room temperature; 500 g (4 cups) powdered sugar (icing/confectioners); 1/8 tsp baking powder; 420-440 g (3 1/2 cups) cake flour (non-rising, T45); 2 tsp vanilla extract; or 1 tsp almond extract; or anise seed; or 1 tsp pumpkin spice seasoning; or Kirsch (cherry brandy); or other flavoring of choice; Cornstarch for dusting surface and molds; Seasoning of choice for sprinkling on parchment paper (optional)

Jump to Recipe· 4.7 from 142 reviews

If you’ve never tried making classic German Springerle cookies at home, get ready to fall in love! This Springerle Cookie Recipe is my go-to when I want a sugary, anise-flavored treat that’s not only beautiful but has a delightfully chewy texture. I absolutely love how these cookies come out with perfectly detailed designs that stand tall thanks to a quirky “foot” they develop during baking. Stick around because I’m going to share all my secrets to help your Springerle turn out just right – I promise, you’ll be proud to show off your baking skills!

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Why You’ll Love This Recipe

Timeless Tradition: Experience an authentic German cookie recipe passed down through generations.
Beautiful Designs: Achieve those classic embossed patterns with ease using a simple mold and cornstarch.
Delightful Texture: Enjoy a chewy, slightly spiced cookie with a signature “foot” that rises during baking.
Flexible Flavor: Customize your springerle with vanilla, almond, anise, or even subtle pumpkin spice for a personal twist.

The image shows a Christmas tree decorated with three white oval ornaments, each with a raised design featuring a reindeer head surrounded by a laurel wreath. Each ornament is hung with a shiny golden ribbon tied in a simple loop. The tree has green needles with warm white string lights softly glowing around the ornaments, creating a cozy and festive look. The background is softly blurred, emphasizing the details and texture of the ornaments and the pine needles. photo taken with an iphone --ar 2:3 --v 7 - Springerle Cookie, German Springerle Cookies, Anise-Flavored Cookies, Traditional German Cookies, Holiday Baking Cookies

Ingredients You’ll Need

The magic of a great Springerle Cookie Recipe lies in its simple yet perfect ingredients. Using cake flour keeps the cookie tender but firm enough for those embossed details to pop beautifully. And trust me, letting the dough rest is key – it helps the flavors settle and makes the dough easier to handle.

Flat lay of four whole uncracked brown eggs, a small white ceramic bowl filled with fine white powdered sugar, a small white ceramic bowl with pale beige cake flour, a tiny pinch of baking powder displayed as a small heap on white ceramic dish, and a small white ceramic bowl containing light golden vanilla extract liquid, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Springerle Cookie, German Springerle Cookies, Anise-Flavored Cookies, Traditional German Cookies, Holiday Baking Cookies

Eggs: Use large eggs at room temperature to whip up a fluffy batter that traps air for lightness.
Powdered Sugar: Finer than granulated sugar, it dissolves smoothly, giving your cookies a melt-in-your-mouth texture.
Baking Powder: A pinch helps the cookies rise just enough to create that quaint “foot” without spreading.
Flavoring (Vanilla, Almond, Anise, or Pumpkin Spice): This is your chance to get creative—add a little extract or spice to make the cookie uniquely yours!
Cake Flour (T45 or equivalent): The finest flour you can find provides the best structure; if you only have all-purpose, adjust the quantity carefully for texture.
Cornstarch (for dusting): Vital for dusting your work surface and molds so the dough doesn’t stick – this trick makes the molds pop in every detail.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how versatile this Springerle Cookie Recipe is – once you’ve nailed the classic version, feel free to experiment with flavors and decorations. I actually often change it up based on the season or mood, and it never disappoints.

Anise Flavor Variation: When I first tried adding ground anise seeds, my family went crazy for the authentic, slightly licorice-like taste that’s perfect during the holidays.
Almond or Vanilla Extract: For a more subtle, everyday version, I like using almond or vanilla extracts—they add warmth without overpowering the cookie’s delicate texture.
Pumpkin Spice Twist: Around fall, I stir in a teaspoon of pumpkin spice seasoning for a fun seasonal change that pairs perfectly with crisp autumn air.
Gluten-Free Adaptation: If you want to try gluten-free, I recommend using a fine almond flour blend but note you might lose some of the embossed detail sharpness.
Natural Food Coloring: Sometimes I gently brush a light-colored edible dust on the cookies after baking to make the embossed patterns stand out even more for special occasions.

How to Make Springerle Cookie Recipe

Step 1: Whip Egg and Sugar to Cloud-Like Perfection

Begin by whisking your room temperature eggs using an electric mixer fitted with a whisk attachment. You want to whip them until they’re bubbling and foamy, then slowly add powdered sugar while whipping on medium speed. Take your time here—about 10 to 15 minutes—until the mixture turns thick and looks like a light buttercream. During the last 5 minutes, gently fold in a pinch of baking powder and your choice of flavoring. This step builds the structure you’ll need for that signature springerle texture.

Step 2: Incorporate Flour Gently and Chill

Now, slowly add your sifted cake flour to the mixture. Whip on low-medium speed, just enough to combine without losing all that precious air. You might notice the dough getting a bit thick at this stage—that’s perfect. Once combined, wrap the dough tightly with plastic wrap, making sure the film touches the surface to avoid drying out, and pop it in the fridge. I’ve found chilling for several hours or overnight really helps the dough firm up, making it easier to roll and mold.

Step 3: Rolling and Impressing the Cookies

This is the fun part! Divide the dough into small portions so it’s easier to work with. Dust your rolling surface liberally with cornstarch to prevent sticking, then roll your dough pieces about 1/4 inch (6mm) thick — that thickness matches perfectly with typical springerle molds. Dust the top of the dough as well, press your mold firmly and evenly, then carefully cut around the shapes with a sharp knife. Transfer the cookies onto a surface dusted with cornstarch and let them rest at room temperature for 12 to 24 hours. Make sure to keep them away from drafts or humid spots—I learned the hard way that too much moisture will blur those gorgeous details.

Step 4: Baking to Perfection

Preheat your oven to 145°C (290°F). Before baking, place each cookie on a damp paper towel for about 30 seconds to lightly moisten the bottoms—this trick helps the cookie develop its iconic raised foot during baking. Transfer them to a parchment-lined tray, optionally sprinkled with your favorite seasoning if you want to get creative. Bake larger cookies for 18-20 minutes and smaller ones for about 15-17 minutes until they don’t wobble when you gently jiggle them. If you’re baking two trays at once, flip and rotate them halfway through to ensure even baking. Watching those delicate springerle feet rise in the oven is so rewarding!

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Pro Tips for Making Springerle Cookie Recipe

Patience is Key: Don’t rush the resting time; those 12-24 hours make all the difference in flattening moisture and crisping edges.
Cornstarch is Your Best Friend: Use plenty of cornstarch on surfaces and molds—it keeps every detail sharp and prevents dough from sticking.
Handle Dough Gently: Overworking can cause the dough to lose air and the cookies won’t rise properly, so mix just enough to combine.
Even Baking Matters: Rotate trays halfway through baking to avoid uneven coloring or texture differences among cookies.

How to Serve Springerle Cookie Recipe

Garnishes

I like to keep things simple and let the beautiful patterns shine. A light dusting of powdered sugar on top adds just a bit of snowy charm without hiding the embossed design. Sometimes, I brush a tiny bit of melted white chocolate inside the recesses of the design for a subtle glimmer that wows the eye. If you’re feeling festive, a sprinkle of edible glitter or a thin glaze flavored with lemon zest can be gorgeous and not overpower the classic taste.

Side Dishes

Springerle cookies pair wonderfully with a warm cup of spiced tea or black coffee – their slightly sweet and anise-flavored bite complements the bitterness perfectly. My family also enjoys them alongside mulled wine or a rich hot chocolate, especially during chilly evenings. You can even serve them alongside soft cheeses or fruit preserves for an indulgent dessert plate.

Creative Ways to Present

For holidays or special gatherings, I like stacking the cookies in towers or bundling small batches with twine and sprigs of fresh rosemary for a rustic gift look. Another fun idea I discovered is turning flattened springerle into edible ornaments on the Christmas tree—it’s a tradition in some German homes and makes for a beautiful, fragrant decoration. You can also serve them on vintage plates lined with linen napkins for a cozy, elegant vibe.

Make Ahead and Storage

Storing Leftovers

Store your springerle cookies in an airtight container at room temperature, ideally layered between sheets of parchment paper to protect the delicate designs. They keep wonderfully for up to two weeks. I usually place the container away from heat and humidity to prevent softening. If you want to use them as ornaments, store them in a dry box to preserve their shape and crack resistance.

Freezing

I have frozen Springerle dough before rolling; just wrap it tightly and freeze for up to a month. When you’re ready, thaw it overnight in the fridge, then roll out and mold as usual. Baked cookies freeze quite well too—just place them in a single layer on a baking sheet until firm, then transfer to an airtight container or zip-top bag. Defrost at room temperature when ready to serve.

Reheating

Springerle are best enjoyed at room temperature, but if you want to warm them slightly, pop them in a low oven (about 250°F/120°C) for 5 minutes. This revives a bit of softness and intensifies flavors without risking drying them out. Avoid microwaving, which can make the texture rubbery.

FAQs

Can I use all-purpose flour instead of cake flour in the Springerle Cookie Recipe?

Yes, you can use all-purpose flour, but you’ll need to use less—about 2 ¾ cups (340g) instead of 3 ½ cups of cake flour, as all-purpose tends to be heavier. Also, watch the dough texture; you might need to add a bit more if your dough feels too sticky, especially if you’re adding extra extracts or flavorings.
Why do I need to let the shaped cookies rest before baking?

Resting the shaped cookies for 12-24 hours at room temperature allows the surface to dry out just enough so the embossed details will hold during baking. It also improves the texture, helping the cookie rise to form the classic “foot” without spreading or losing shape.
How can I prevent Springerle dough from sticking to my molds?

Generously dust your molds and rolling surface with cornstarch before pressing the dough. This creates a thin barrier that prevents sticking and helps achieve those crisp, clear designs. Also, keep the dough cold and not too soft—chilled dough presses better and releases more easily.
Can I make Springerle cookies without an anise flavor?

Absolutely! The traditional anise flavor is lovely, but you can substitute it with vanilla, almond extract, or even pumpkin spice. I’ve found each variation brings its own charm, so feel free to suit your taste or occasion.
How do I know when Springerle cookies are done baking?

The cookie is done when it has developed a small foot underneath and the top doesn’t wobble when you gently jiggle it. They should be firm to the touch but not browned or hard. Timing varies with size but typically 15-20 minutes at 145°C (290°F).

Final Thoughts

Making Springerle cookies has become one of my favorite holiday rituals—it’s like crafting edible art that tastes as good as it looks. The process can seem a bit daunting, but with a little patience and attention to detail, you’ll soon be proud of those beautifully embossed cookies that last not just in flavor but in family memories. I hope you give this Springerle Cookie Recipe a try and enjoy these charming treats as much as I do. Trust me, once you master them, you’ll want to make them every year!