Traditional Springerle Cookies

Follow our step-by-step guide on how to make Traditional Springerle Cookies.

1. Step 1

   Start by combining the confectioners' sugar and beaten eggs in a large mixing bowl. Whisk them together until the mixture becomes thick and creamy, creating a sweet base for your cookies.

2. Step 2

   Next, take the anise seeds and place them in a small bowl. Pour the boiling water over the seeds and let them steep for about 2 to 3 minutes. This will help release their aromatic flavor. After steeping, mix the anise water and lemon zest into the egg mixture, stirring well to combine.

3. Step 3

   Now, sift the flour and measure it again to ensure accuracy. Sift the flour once more along with the baking powder, then gradually add this dry mixture to the egg mixture. Beat everything together until a soft dough forms, bringing all the flavors together beautifully.

4. Step 4

   Once your dough is ready, divide it into flat rounds. Wrap each round in waxed paper and refrigerate them for at least an hour. This chilling step is crucial for easier rolling later on.

5. Step 5

   After chilling, roll out the dough on a flat surface that’s lightly dusted with confectioners' sugar. Aim for a thickness of about 1/4 inch. To create those beautiful designs, use a springerle roller to imprint the dough. Repeat this process with the remaining rounds of dough.

6. Step 6

   Once you’ve cut out your cookies, cover them with a clean towel and let them dry for at least 6 hours, or even overnight if you have the time. This drying step is key to achieving that perfect texture when baked.

7. Step 7

   When you’re ready to bake, preheat your oven to 375°F (190°C). Arrange the dried cookies on baking sheets, making sure to leave some space between them.

8. Step 8

   Bake the cookies in batches for about 12 to 15 minutes, or until the edges are lightly golden. The aroma of anise will fill your kitchen, making it hard to resist sneaking a taste!