Recipe

Springerle Cookies

Old-school stamped anise cookies with clean designs, a crisp-tender bite, and a cozy holiday feel.

By Matt Campbell

•

4.8

A plate of traditional Springerle cookies with detailed stamped designs, lightly golden bottoms, and a dusting of flour on a warm kitchen table

Springerle cookies are the kind of baking project that feels like you time-traveled into someone’s very organized grandma kitchen, in the best way. They are crisp on the outside, lightly tender inside, and perfumed with anise that somehow tastes like winter without being heavy. The real magic is the look: those intricate stamped designs that make a simple cookie feel like a tiny edible heirloom.

They are not hard, but they do ask for one thing up front: patience. The shaped cookies air-dry before baking so the design sets, then they bake low and slow so the top stays pale and pretty while the bottoms get just a whisper of color. Put on a playlist, embrace the calm chaos, and let’s make the fancy-looking cookies that are secretly very doable.

Measured ingredients for Springerle cookies on a light kitchen counter including flour, sugar, eggs, anise, and powdered sugar

Why It Works

Clear stamped designs: An overnight air-dry rest forms a skin so the pattern stays sharp in the oven.
Great texture: Low-temperature baking keeps the tops pale and crisp while the inside stays pleasantly tender, not rock hard.
Make-ahead friendly: These cookies actually get better after a day or two, and they store beautifully for gifting.
Accessible ingredients: Pantry staples plus anise, with optional flavor twists if you are anise-curious but not anise-committed.

Pairs Well With

Storage Tips

Storage Tips That Keep Them Crisp

Room temperature: Store completely cooled cookies in an airtight container at room temp for up to 2 weeks. Separate layers with parchment to protect the designs.
To soften slightly (traditional): If you like a gentler bite, tuck a small piece of apple slice or a slice of bread in the container for 12 to 24 hours, then remove it. Check often so you do not add too much moisture.
Freeze: Freeze baked cookies in an airtight container for up to 2 months. Thaw at room temperature in the container to help prevent condensation from softening the designs.
Dough storage: Dough can be wrapped tightly and refrigerated for 24 hours. Let it sit at room temp 20 to 30 minutes before rolling.

Common Questions

Do I really have to let Springerle dry before baking?

Yes. Drying is what helps the stamped design stay crisp and keeps the top from spreading or bubbling. Aim for 8 to 24 hours, or until the tops feel dry to the touch. If your kitchen is humid, plan on the longer end.

Why did my design fade or puff up?

Usually one of these: the cookies did not dry long enough, the oven was too hot, or the dough was too soft. Next batch: chill the dough briefly if it feels sticky, dust the mold well, and bake at a lower temperature.

Can I make these without a Springerle mold?

You can use any food-safe cookie stamp or a carved rolling pin. If you have none, you can still bake the cookies as simple squares, but the classic look is the point here.

Do Springerle have to be anise flavored?

Anise is traditional, but you can absolutely play. Lemon zest, orange zest, or a touch of almond extract all work nicely. Keep the liquid extracts modest so you do not throw off the dough texture.

What is Baker's Ammonia, and can I use it?

Baker's Ammonia (also called hartshorn) is the traditional leavening for Springerle. It helps create that classic light texture and can encourage the little “feet” at the base. You can swap the baking powder for 1 teaspoon Baker's Ammonia. Dissolve it in 1 tablespoon milk or water and beat it in with the flavorings. The smell while baking is normal and bakes off completely.

Why are my cookies too hard?

Overbaking and very low moisture are the usual culprits. Bake just until the bottoms are barely golden. If you still want them softer, use the apple or bread trick for a short time.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large mixing bowl
Hand mixer or stand mixer
Measuring cups and spoons
Fine-mesh sieve (optional, for sifting)
Rolling pin
Springerle mold, cookie stamp, or stamped rolling pin
Bench scraper or thin spatula
Baking sheets
Parchment paper
Wire rack

The first time I made Springerle, I thought, “Cute, stamped cookies, how serious can it be?” Then I watched my beautiful designs soften in the oven like they had stage fright. The fix was not fancy, it was just giving the cookies time to dry and keeping the oven gentle. Now they are my go-to “I made an effort” cookie that still uses everyday ingredients. Also, pressing the mold into the dough is oddly satisfying, like baking plus arts and crafts.