Springerle- Easy Anise Cookie for Christmas

It’s great to involve kids in cookie-baking projects, but attention can wane. This particular recipe is perfect for those with a limited time/attention spans, of all ages! A special rolling pin is required, which will emboss a design on the cookie. But the dough is easy to make- just a few ingredients. Other recipes may contain extra ingredients, but this simple recipe seems to work perfectly.

Easiest Christmas Cookie: Springerle!

Although this festive cookie takes little effort, some waiting is involved. The dough refrigerates for several hours, and the cut-out cookies need to air dry on parchment for at least half a day before baking. This gives them their texture- perfect for dipping in tea and such. Makes about 4 ½ dozen cookies.


  • 2 eggs
  • 1 c. sugar
  • 2 1/4 c. flour
  • 1 tsp. anise seed
  • Optional: 1/2 tsp. anise extract, if desired


1. Cream: > 2 eggs > 1 c. sugar

2. Stir in, until very stiff: > 2 1/4 c. flour > 1 tsp. anise seed > 1/2 tsp. anise extract, if desired

3. Place on plastic wrap, patting out into a rectangle shape, for easier rolling later. Refrigerate 3-4 hours or more.

4. Roll or pat out on floured board, into a piece (or two) that are about the width of the rolling pin. Roll out with a “springerle cookie rolling pin”, pressing down firmly to emboss. Cut into squares, let dry at least 10 hours on parchment paper.

5. Before baking, use a spatula to lift the cookies from the parchment (so they stick less). Bake on the parchment at 325 degrees, 12-15 minutes. They shouldn’t brown, although the edges can get slightly golden. Let cool on racks; store for 1-2 weeks (these actually keep quite well).

Springerle cookie rolling pin embossed design on cookies

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