The Ultimate Guide to Making Gluten-free Springerle Recipe

Springerle cookies are a delightful treat with a rich history and intricate designs. Traditionally made with anise seeds and embossed with beautiful patterns, these cookies have been a staple in many households, especially during the holiday season. But what if you’re gluten-intolerant? Fear not, because making Gluten-free Springerle Recipe is entirely possible and just as delicious! Let’s dive into the details of creating these festive cookies without the gluten.

What are Springerle Cookies?

A Brief History

Springerle cookies originate from Germany and Switzerland, where they have been a festive favorite for centuries. These cookies are known for their embossed, intricate designs, which are created using carved rolling pins or molds. The name “Springerle” roughly translates to “little jumpers” in German, likely referring to the way the cookies rise or “jump” in the oven.

Traditional Ingredients

The classic Springerle recipe includes ingredients like flour, eggs, powdered sugar, and anise seeds. The anise seeds give the cookies their distinctive licorice-like flavor, while the detailed patterns make them a visual delight.

Adapting Springerle to be Gluten-Free

The Challenge of Gluten-Free Baking

Gluten-free baking can be a bit tricky because gluten is what gives traditional dough its elasticity and structure. When adapting a recipe like Springerle, the goal is to mimic these properties using gluten-free ingredients.

Essential Gluten-Free Ingredients

To make gluten-free Springerle cookies, you’ll need the following:

  • Gluten-Free Flour Blend: A mix of rice flour, potato starch, and tapioca flour works well.
  • Xanthan Gum: This acts as a binder and provides elasticity.
  • Powdered Sugar: For sweetness.
  • Eggs: They help bind the ingredients and give the cookies structure.
  • Anise Extract or Seeds: For the traditional flavor.
  • Baking Powder: To help the cookies rise.

Step-by-Step Guide to Making Gluten-Free Springerle

Preparing the Dough

  1. Mix Dry Ingredients: In a large bowl, combine your gluten-free flour blend, xanthan gum, and baking powder. Mix well to ensure even distribution.
  2. Beat Eggs and Sugar: In a separate bowl, beat the eggs and powdered sugar until the mixture is light and fluffy. This can take about 10 minutes.
  3. Combine Mixtures: Gradually add the dry ingredients to the egg mixture, stirring continuously. Add the anise extract or seeds and mix until you have a smooth dough.
  4. Rest the Dough: Cover the dough and let it rest for at least an hour. This allows the flour to fully absorb the moisture and makes the dough easier to work with.

Rolling and Embossing the Dough

  1. Prepare Your Work Surface: Dust a clean surface with gluten-free flour. This prevents the dough from sticking and makes it easier to roll out.
  2. Roll Out the Dough: Roll the dough to a thickness of about 1/4 inch. If you’re using a carved rolling pin, roll it over the dough to create the patterns.
  3. Cut the Cookies: Use cookie cutters or a knife to cut the dough into desired shapes. Carefully transfer the cookies to a baking sheet lined with parchment paper.

Drying and Baking the Cookies

  1. Dry the Cookies: Allow the cut cookies to dry at room temperature for 12-24 hours. This helps set the designs and prevents the cookies from spreading too much in the oven.
  2. Preheat the Oven: Preheat your oven to 300°F (150°C).
  3. Bake the Cookies: Bake the cookies for 15-20 minutes, or until they are just starting to turn golden at the edges. Be careful not to overbake them, as Springerle should remain somewhat pale.
  4. Cool Completely: Let the cookies cool completely on a wire rack before storing or decorating.

Tips and Tricks for Perfect Gluten-Free Springerle

Ensuring the Right Texture

The texture of gluten-free dough can be more delicate than traditional dough. If your dough is too sticky, add a bit more gluten-free flour. If it’s too dry, add a small amount of water or milk until it reaches the right consistency.

Achieving Detailed Designs

To ensure your designs stay sharp, make sure the dough is well-chilled before rolling and embossing. This helps the patterns set better and reduces the chances of the dough sticking to the molds.

Storing Your Cookies

Springerle cookies can be stored in an airtight container at room temperature for several weeks. They tend to improve in flavor and texture after a few days as the flavors meld together.

Creative Variations for Gluten-Free Springerle

Flavor Variations

While anise is the traditional flavor, you can experiment with other extracts like lemon, almond, or vanilla for a unique twist. Just be sure to use gluten-free extracts to keep the cookies safe for those with gluten sensitivities.

Decorative Icing

For an extra festive touch, decorate your Springerle with royal icing. Use a piping bag to trace the embossed designs or add your own artistic flair.

Alternative Shapes

Don’t limit yourself to traditional shapes. Use a variety of cookie cutters to create different designs that suit any occasion.


Making gluten-free Springerle cookies is a fun and rewarding baking project that allows you to enjoy this traditional treat without the gluten. By following these steps and tips, you’ll be able to create beautiful, delicious cookies that everyone can enjoy. So, gather your ingredients, roll up your sleeves, and start baking!

For more ideas, recipes, and cooking tips and tricks, please visit us at SHERT.

Frequently Asked Questions About Gluten-free Springerle Recipe

Can I Freeze Gluten-Free Springerle Dough?

Yes, you can freeze the dough. Wrap it tightly in plastic wrap and place it in an airtight container. Thaw it in the refrigerator before rolling and baking.

What Can I Use Instead of Xanthan Gum?

If you don’t have xanthan gum, you can use guar gum as a substitute. The ratio is typically 1:1.

Can I Use Different Gluten-Free Flours?

Yes, you can experiment with different gluten-free flours, but the texture and flavor may vary. A blend of rice flour, potato starch, and tapioca flour generally works well.

How Long Should I Dry the Cookies Before Baking?

Drying the cookies for 12-24 hours is recommended to help set the designs and prevent spreading during baking.

Can I Make Springerle Without Anise?

Absolutely! You can substitute anise with other flavors like lemon, almond, or vanilla extract to suit your taste preferences.