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Classic Springerle Cookies with Anise and Vanilla Flavor

Traditional embossed German cookies flavored with anise and vanilla, dried overnight for perfect designs and lightly baked to preserve their pale color.
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Prep Time 25 minutes
Cook Time 18 minutes
Total Time 1 day
Servings: 36 cookies
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 95
Ingredients Equipment Method Notes

Ingredients
  

Cookie Batter
  • 4 eggs large, room temperature
  • 2 cups powdered sugar
  • 3 cups all-purpose flour plus more as needed
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 1 tsp anise extract or 1–2 tsp anise seeds
Filling
  • none Springerle cookies traditionally have no filling
  • none
  • none
  • none

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Beat eggs for 6–8 minutes until thick, pale, and voluminous.
  2. Gradually add powdered sugar and continue beating until smooth and glossy.
  3. Mix in vanilla and anise extract (or seeds).
  4. Sift together flour and baking powder, then add slowly to form a non-sticky dough.
  5. Roll dough to 1/4-inch thickness and dust molds lightly with flour.
  6. Press molds into dough, cut designs, and transfer cookies to parchment-lined baking sheets.
  7. Dry cookies uncovered for 12–24 hours to set the embossed design.
  8. Bake at 300°F (150°C) for 12–18 minutes without browning the tops.

Notes

For best flavor, let cookies cure in airtight tins for 2–3 days before eating.