While historical molds show that springerle were baked for religious holidays and secular occasions throughout the year, they are now most commonly associated with the Christmas season.

[1][6] Traditional springerle recipes use hartshorn salt (ammonium carbonate, or baker's ammonia) as a leavening agent.

One uses a knife to cut out the small, rectangular cookies (often 2x1 inches), and place them on a wooden board to dry overnight (or for at least twelve hours).

Anise seed is sprinkled on the baking sheets just before putting them in the oven (about ten minutes is usually sufficient, but the cooking time also depends on thickness).

1-2 teaspoons of anise extract can also be added to the dough to increase the taste (which is rather like licorice), and the amount of cookies varies on the thickness.

The usual recipe with 4 eggs and 3-4 cups of flour can yield anywhere from 60 to 144 cookies, depending on thickness and the experience of the maker.

[citation needed] Many historic molds are held in museum collections as evidence of local cultures, as they include religious, secular, and other symbols, as well as revealing what aesthetics were valued at the time of their carving.