Oxmoor House
Photo: Lee Harrelson; Styling: Jan Gautro
Springerle is a type of German Christmas cookie with an embossed design made by pressing a mold onto rolled dough and allowing the impression to dry before baking. This preserves the detail of the surface pattern.  The typical springerle ingredients are eggs, flour, butter and anise seeds.
about 4 1/2 dozen


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4 eggs
2 cups sugar
1 tablespoon butter, softened
2 tablespoons anise seeds, crushed
3 3/4 cups all-purpose flour
1/2 teaspoon baking powder


Beat eggs in a large mixing bowl until thick and lemon colored; gradually add sugar and butter; continue beating 10 minutes. Stir in anise.

Combine flour and baking powder in a medium mixing bowl; stir well. Add to egg mixture, stirring well.

Roll dough to 1/8-inch thickness on a lightly floured surface. Use a floured cookie mold or springerle rolling pin to imprint dough. Separate cookie squares using a knife. Place 2 inches apart on well-greased cookie sheets. Let stand, uncovered, in a cool, dry place 12 hours or overnight to set design.

Bake at 300° for 12 to 15 minutes. Remove from cookie sheets, and cool on wire racks.

Created date

February 2010