Chräbeli (Swiss Anise Cookies)
If you’ve never tried Chrabeli before, you’re in for something a little different. Chrabeli are traditional Swiss anise cookies with a crisp exterior, a soft, slightly chewy center and a delicate anise flavor. Their snowy white appearance and characteristic little “feet” make them unlike any other cookie on the Christmas tray.
The dough rests overnight before baking, so they require a little patience – but they keep beautifully and are well worth the wait.
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What you’ll love about this Chrabeli recipe
- Authentic Swiss flavor – just like the ones sold at Christmas markets
- Naturally dairy-free
- Crisp outside / chewy inside texture that makes them addictive
- Great for gifting because they keep beautifully
Key Ingredients Explained
Eggs
The main binder. Start with 4 and add a 5th only if your dough feels too dry.
Powdered Sugar
Gives Chrabeli their distinctive color, smooth texture and subtle sweetness.
All-Purpose Flour
Forms the body of the dough. The final dough is firm, not soft – this is correct.
Anise Seeds
The star of the recipe. Lightly crush them to release maximum aroma.
Salt (pinch)
Balances sweetness and enhances flavor.
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Equipment
- Large mixing bowl
- Hand mixer or stand mixer
- Measuring cups and spoons (or kitchen scale)
- Bench scraper or dough scraper
- Sharp paring knife or small kitchen knife
- Baking sheets
- Parchment paper
- Cooling rack
Optional (if making molded Anisbrotli)
How to make Chrabeli
1. Make the Dough
- In a large bowl, whisk together the eggs and powdered sugar.
- In a separate bowl, mix the flour, salt, and anise seeds.
- Add the flour mixture to the egg mixture bit by bit, mixing with your hands or a stand mixer until a firm dough forms.
- The dough will feel slightly dry – this is normal.
- If needed, add 1–2 tbsp lukewarm water, slowly, until the dough holds together without sticking.
- If the dough is too sticky, add a little more powdered sugar- do not add flour. Too much flour will make the cookies hard.
2. Shape the Cookies (U-Shape or Stamped)
U-Shape:
- Dust your work surface with powdered sugar.
- Roll a portion of dough into a 2 cm thick log.
- Cut into 8 cm long pieces on a diagonal.
- Make two shallow angled slits on one long side.
- Bend each piece into a U-shape, slits facing outward.
Stamped:
Chrabeli dough is the same dough used for Anisbrötli (stamped anise cookies)
- Simply roll the dough out so that it is approximately 1cm thick and use embossed cookie stamps to create the anisbrotli cookies.
3. Let Them Rest Overnight (this step is key)
- Place shaped Chrabeli (or stamped anisbrotli) on a parchment-lined baking sheet.
- Cover loosely with a clean kitchen towel.
- Let them rest overnight at room temperature.
- This is the key to getting the classic popped base.
4. Bake
- Preheat your oven to 300°F (150°C).
- Bake 30–40 minutes, low and slow.
- They’re done when:
- the tops look puffed
- the bottoms form a lightly golden raised base
- Let cool completely.
(Optional grandmother trick: wedge a wooden spoon in the oven door so it doesn’t fully close – encourages even drying.)
Variations & Substitutions
- Replace anise seeds with anise extract (½–1 tsp)
- Add 1 tsp Kirsch (very traditional in some regions).
More Swiss Christmas Cookie Recipes
Swiss Anise Cookies (Chrabeli)
Equipment
Ingredients
Method
- Beat eggs and powdered sugar in a large bowl.
- Mix flour, salt, and anise seeds in a separate bowl.
- Add flour mixture to the egg mixture slowly, mixing until a firm dough forms.
- If dough is too dry, add 1–2 tbsp lukewarm water.
- Dust the surface with powdered sugar.
- Roll dough into a 2 cm thick log.
- Cut into 8 cm diagonal pieces.
- Make two shallow angled slits on one side.
- Bend into a U-shape.
- Place shaped cookies on a lined tray.
- Cover with a kitchen towel and rest overnight.
- Preheat oven to 300°F (150°C).
- Bake 30–40 minutes until tops puff and bottoms form a raised base.
- Cool fully before storing.
Notes
- Slightly cracked dough is normal.
- For a stronger flavor, lightly crush anise seeds.
- Dough should feel firm, not sticky.
- Low-and-slow baking is essential for correct texture.
Disclaimer: I am not a certified nutritionist. Nutrition facts are calculated using an automated database of common ingredients and are intended as an estimate only. Variations can occur depending on product brands, measuring methods, and ingredient swaps.
Did you make this recipe?
I'd love to know how it turned out!
Chef’s Tips for the Perfect Chrabeli
- Chrabeli dough should not be soft – a firm exterior is what you want.
- Overnight drying is non-negotiable for the iconic raised “foot.”
- If your dough cracks slightly, that’s normal.
- If the cookies brown too fast, reduce heat to 275°F.
- Crushing the anise seeds slightly before adding makes a big difference in flavor.
Storage & Make-Ahead
- Store in an airtight tin 2–3 weeks (they keep very well).
- Freeze unbaked shaped cookies for up to 3 months; thaw and dry overnight before baking.
Frequently Asked Questions
What are Chrabeli?
Chrabeli are traditional Swiss cookies flavored with anise seed, known for their distinct flavor and unique crescent-like shape. They are a beloved holiday treat in Switzerland.
Can I use granulated sugar instead of powdered sugar?
No. Powdered sugar is traditional to make Chrabeli, it helps create a smooth dough texture. It’s best not to substitute it with granulated sugar.
Can I make the Chrabeli dough in advance?
Yes! Chrabeli dough can be prepared a day ahead and refrigerated. Let it come to room temperature before shaping and baking.
How do I achieve the perfect texture?
Chrabeli should be slightly crisp on the outside but tender and light on the inside. Don’t skip the overnight rest and avoid overbaking, as this can make them too hard.
Do Chrabeli require any special tools to make?
No special tools are required. The dough is typically shaped by hand into crescents, which adds to their rustic charm.
Can I skip the overnight rest?
No – this step is essential for the texture and signature shape.
Why is my dough cracking?
A little cracking is normal. If it’s excessive, add 1 tbsp warm water.
Do I need to crush the anise seeds?
It’s optional, but crushing them lightly intensifies the flavor.
Why low and slow baking?
It dries the exterior and keeps the center chewy – the classic Chrabeli texture.
Watch the Video
Chrabeli are the kind of cookie that carry stories – the ones your grandmother made, the ones you’d find at Swiss Christmas markets, and the ones that fill your kitchen with warmth and nostalgia. They take a little time, but they’re incredibly rewarding. If you make them, tag me @poetic_road I love seeing your Swiss holiday bakes come to life. And if you want more traditional Swiss recipes, don’t forget to sign up for my newsletter and check out my free Swiss Christmas Cookie ebook!
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