Name: Springerle Cookie Recipe
Prep time: 20 min
Cook time: PT-491091H49M10S
Total time: PT-491091H49M10S
Cuisine: German
Ingredients: 4 eggs, room temperature; 500 g (4 cups) powdered sugar (icing/confectioners sugar); 1/8 tsp baking powder; 420-440 g (3½ cups) cake flour (non-rising, T45 recommended); 2 tsp vanilla extract or 1 tsp almond extract; Or anise seed; Or 1 tsp pumpkin spice seasoning; Or Kirsch (cherry brandy) or other flavorings of choice; Cornstarch for dusting surface and mold; Damp paper towel for moistening cookie bottoms before baking; Parchment paper for lining baking trays

If you’re curious about perfect, delicate, and beautifully embossed cookies with a story, you need to try this Springerle Cookie Recipe. I absolutely love how these cookies come out with their crisp edges, lovely anise or almond aromas, and that traditional raised design that looks like little works of art. When I first tried making Springerle, I thought it would be tricky, but once you get the hang of the pattern pressing and resting times, you’ll find it’s really rewarding and fun. Stick with me—I’ll walk you through everything so you can nail these classic German treats in your kitchen.

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Why You’ll Love This Recipe

Timeless Tradition: Springerle cookies come from an old German recipe that brings festive charm and history to your baking.
Beautiful Embossed Designs: You’ll enjoy creating intricate shapes and patterns with the classic molds—perfect for gifting or decorating.
Rich Flavor Variations: Whether you love anise, almond, or vanilla, you can customize these cookies for your perfect taste.
Perfect Texture Control: The unique resting and baking steps make sure the cookie’s texture is just right—crispy outside and tender inside.

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, Springerle Cookie Recipe, German Springerle Cookies, embossed cookies with traditional pattern, anise flavored German cookies

Ingredients You’ll Need

When you gather your ingredients for this Springerle Cookie Recipe, you’ll see just how simple this classic treat is — mostly eggs, sugar, and a special flour. The flour is key to getting that tender yet firm texture, so choosing the right type will really boost your success.

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, Springerle Cookie Recipe, German Springerle Cookies, embossed cookies with traditional pattern, anise flavored German cookies

Eggs: Room temperature eggs whip up better to create the airy base for this dough.
Powdered sugar: Using icing sugar dissolves smoothly without graininess, which is essential for the perfect paste.
Baking powder: Just a pinch to help with the rise and the formation of the cookie’s little foot.
Flavoring: Vanilla extract, almond extract, anise seeds, or even pumpkin spice add wonderful character—feel free to get creative!
Cake flour (T45 if you can find it): This flour is finer and lower in gluten than all-purpose; it helps keep that delicate crumb and hold the embossed patterns sharply.
Cornstarch (for dusting): To prevent sticking while you roll and press your molds.

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 like to mix things up depending on the season or what flavor mood I’m in. By swapping out the flavoring in this Springerle Cookie Recipe, you immediately get a new taste profile that feels fresh while keeping the traditional charm.

Anise Variation: Using anise seed or anise extract gives that authentic licorice-like kick that my family associates with Christmas, and it fills the whole kitchen with a nostalgic aroma.
Almond or Vanilla: For a more subtle flavor, vanilla or almond extracts are perfect and pair beautifully with tea or coffee.
Pumpkin Spice or Kirsch: Adding a teaspoon of pumpkin spice or a splash of Kirsch (cherry brandy) creates a fun twist I tried last fall, and everyone loved it!
Flour Swaps: If you don’t have cake flour, you can try all-purpose flour but be sure to reduce the quantity a bit and watch your dough texture closely.

How to Make Springerle Cookie Recipe

Step 1: Whip Up the Egg and Sugar Base

Start by beating your room temperature eggs in an electric mixer with the whisk attachment until they’re foamy—this takes a couple of minutes. Then, slowly add in the powdered sugar while mixing on medium speed. Keep whipping for about 10-15 minutes until the mixture thickens and looks creamy, almost like buttercream. The last 5 minutes are crucial as you add a pinch of baking powder and your chosen flavoring—this brings the dough its lift and aroma. I learned early on that this step is what makes the dough light and helps the cookies rise charmingly later.

Step 2: Incorporate the Flour and Chill

Next, gently fold in the cake flour while mixing on low-medium speed. The dough will start to come together, but it can be a bit sticky—don’t worry, that’s normal. After fully combining, wrap the dough tightly in plastic wrap, making sure the wrap touches the dough surface to prevent drying, and chill it in the fridge for several hours or overnight. Trust me, this resting time makes rolling and molding so much easier.

Step 3: Roll, Press, and Rest Your Cookies

When you’re ready, divide the dough into small portions and roll out on a surface dusted lightly with cornstarch until it’s about 1/4 inch (6mm) thick—the thickness should match your mold. Dust the top with cornstarch so the mold won’t stick, then press your Springerle mold firmly into the dough. Use a knife or cookie cutter to carefully cut around the design. I promise, the more you practice, the neater your edges get! Transfer each cookie to a cornstarch-dusted tray or board and let them sit at room temperature in a draft-free, dry spot for 12 to 24 hours. This drying step is a bit of a waiting game, but so worth it: it helps the designs set and the bottoms dry, so they bake up crisp and don’t spread.

Step 4: Bake to Perfection

Preheat your oven to 145°C (290°F)—a low and steady heat is key here. Right before baking, give each cookie a quick 30-second rest on a damp paper towel to moisten the bottom. This little trick helps them rise with that signature foot and prevents cracking during baking. Place them on a parchment-lined tray (you can sprinkle the parchment with your favorite spice or sugar for extra flair). Bake for about 15-17 minutes for smaller cookies and 18-20 minutes for larger ones. You’ll know they’re done when they have a little raised foot and don’t wiggle on the top when gently nudged. If baking two trays at once, don’t forget to swap and rotate trays halfway through for even baking.

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Pro Tips for Making Springerle Cookie Recipe

Flour Texture Check: Pay close attention to your dough’s feel—if it’s too sticky when rolling, dust with a little more cornstarch instead of adding flour, to maintain the delicate texture.
Resting Patience: Don’t rush the drying time; it’s essential for getting clean, raised designs and crisp cookies. I set a timer to remind myself and trust the process.
Mold Care: Keep your molds clean and dry; I run a dry pastry brush over the crevices between cookies to avoid stuck bits ruining the impression.
Even Baking: Rotating trays halfway through baking ensures even browning and the right texture on every cookie rather than hotspots.

How to Serve Springerle Cookie Recipe

Garnishes

I usually keep these cookies naturally charming without over-the-top garnishes because the detail work on the cookies is the star. Sometimes, I lightly dust the tops with powdered sugar or even give them a gentle brush of edible pearl dust for a subtle glow at holiday parties. Simple and elegant wins here.

Side Dishes

Springerle pairs wonderfully with a hot drink like a spiced chai latte or classic black tea. I love serving them as a simple but special treat alongside a warm mulled wine or coffee during winter gatherings.

Creative Ways to Present

For festive occasions, I’ve arranged Springerle cookies in bakery boxes lined with parchment and ribbons, making lovely gifts. Another neat idea I tried was stringing some with ribbon through holes using icing and hanging them as edible ornaments—all while doubling as décor and treats!

Make Ahead and Storage

Storing Leftovers

I store leftover Springerle cookies in an airtight container at room temperature to keep their texture nice and crisp. They keep well for about two weeks like this, and I always check periodically that they haven’t softened, which can happen in humid conditions.

Freezing

Freezing Springerle is possible but I recommend freezing the dough before rolling and molding for best results. Once frozen, thaw it slowly in the fridge overnight before rolling out, so you preserve the dough’s moisture and texture.

Reheating

Reheating baked Springerle cookies isn’t usually needed, but if you want to freshen up day-old cookies, a quick 5-minute warm-up in a low oven (about 275°F) will bring back a little crispness without drying them out.

FAQs

What kind of flour is best for Springerle cookies?

The best flour to use is a fine cake or pastry flour, such as the French T45 type, because it has lower gluten content and produces a delicate, tender texture that holds the embossed designs beautifully. If you only have all-purpose flour, use less (about 2 ¾ cups or 340g) and adjust by feel.
Why do Springerle cookies need to rest before baking?

Resting the patterned cookies for 12-24 hours at room temperature allows the surface to dry and harden. This drying is crucial because it preserves the intricate molds during baking and prevents the cookies from spreading or losing detail.
Can I use different flavorings in the Springerle Cookie Recipe?

Absolutely! Vanilla and almond extracts are classic, but I also love trying anise seed for traditional flavor, or even seasonal twists like pumpkin spice or Kirsch. Just remember that stronger extracts might require slight adjustments in flour quantities.
How do I know when Springerle cookies are done baking?

These cookies are done when they have a little raised “foot” on the bottom and the top doesn’t wiggle if you gently shake or touch it. The baking time is low and slow to ensure they dry out properly without browning too quickly.

Final Thoughts

This Springerle Cookie Recipe has become a little holiday tradition in my family and something I genuinely enjoy baking over crisp winter weekends. Once you experience how the dough whips up, the slow anticipation of resting, and then the final reveal of those beautiful embossed cookies, you’ll realize why it’s more than just a recipe—it’s a joyful process. I hope you savor making these charming cookies as much as I do. Go ahead, grab your molds, and make something special!