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Anise Springerle Cookies with Granulated Sugar

Posted by Heather Wright on

Unlike many versions, this recipe uses granulated sugar (not powdered). It holds details very well and produces a delightfully rich chewy interior similar to an anise flavored sugar cookie.


  • 4 eggs
  • 2 c sugar
  • 4 c cake flour (plus 1/4 cup additional, may or may not be needed depending on humidity)
  • ½ t anise oil


  1. Beat whole eggs until thick, about 6 minutes.
  2. Add sugar gradually, beating well between each addition until all is combined.
  3. Beat for 12 minutes.
  4. Add the anise oil and blend.
  5. Gently fold in the flour.
  6. Let the dough rest, covered with a damp kitchen towel, for 30 minutes.
  7. At this point knead your dough a bit. Depending on the humidity, you may or may not need to add the 1/4 c additional flour.
  8. Lightly flour your work surface and rolling pin.
  9. Work with 1/3 of the dough at a time. Leave the rest covered with the towel.
  10. Roll dough to 10 mm (or desired thickness, depending on your mold) using Dough Thickness Guides.
  11. Dust your mold and dough with flour.
  12. Press the mold into the dough. Lift the mold straight up to remove.
  13. Use a cookie cutter or knife to cut out as desired. Lift with a bench knife and place on a parchment lined baking sheet.
  14. Repeat with remaining dough. Flour your mold each time before pressing.
  15. Re-roll scraps only twice. After that they will be too dry (and incorporate too much flour). Save the scraps to make Chrabeli.
  16. Let cookies stand 12-24 hours to dry (depending on the humidity).
  17. Bake at 285 for 15 minutes in the center of the oven.
  18. Keep cookies in a tightly covered container. As they age, the anise flavor develops so you can make them up to 3 weeks in advance.


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