About the Recipe
Every Swiss cookie tin tells a story, and Chrabeli are one of the characters you can’t forget. Their delicate anise aroma instantly transports me back to snowy winters baking with my mother and discussing my grandmothers tricks to making them perfect. Unlike the jewel-toned Spitzbuebe, the spiced Cinnamon Stars, or the bright lemon Mailänderli, these cookies stand in a category all their own. With their airy texture, subtle sweetness, and unmistakable anise flavor, Chrabeli bring a touch of old-world charm to the Swiss Christmas cookie lineup.
Chrabeli have a personality that’s both elegant and rustic: crisp on the outside, soft and chewy within, and delicately perfumed with anise. Made from just powdered sugar, eggs, and flour, their snow-white finish feels perfectly fitting for winter. Traditionally, they’re shaped by hand into small crescents marked with slits, though I also love the molded Anisbrotli version, with its beautifully carved surface and subtle sheen.
Like many Swiss classics, these cookies are deceptively simple but require a little patience - an overnight rest before baking allows their flavor and texture to fully develop (and gives them the ability to grow their "feet"). They keep beautifully in an airtight container and are the kind of cookie that quietly endures, even as the others disappear - a special cookie (and one of my favorites) with history, character, and a flavor that’s uniquely its own.
A Taste of Tradition: These cookies bring the flavors of Swiss holiday baking to your home.
Unique Anise Flavor: The anise seed adds a mild licorice-like note that pairs perfectly with the delicate sweetness.
Perfect for Holidays: Chrabeli are a festive addition to any Christmas cookie platter.
Simple Ingredients: Made with pantry staples, this recipe is easy to whip up without special shopping trips.
No Fancy Tools Needed: Shaping the cookies by hand gives them a charming, rustic look.
Great for Gifting: These cookies are beautiful and sturdy, making them ideal for gifting during the holiday season.
Family Memories: Shaping Chrabeli together is a fun activity that can create special moments with family or friends.
What You'll Love
1. 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.
2. Can I substitute anise seeds? If you're not a fan of anise, you can substitute it with fennel seeds or even ground cardamom for a different flavor profile, but it won’t have the traditional Chrabeli taste.
3. Do Chrabeli require any special tools? No special tools are required. The dough is typically shaped by hand into crescents, which adds to their rustic charm.
4. Can I make the dough in advance? Yes! Chrabeli dough can be prepared a day ahead and refrigerated. Let it come to room temperature before shaping and baking.
5. How do I achieve the perfect texture? Chrabeli should be slightly crisp on the outside but tender and light on the inside. Avoid overbaking, as this can make them too hard.
6. Can I use granulated sugar instead of powdered sugar? Powdered sugar is traditional in this recipe and helps create a smooth dough texture. It's best not to substitute it with granulated sugar.
7. How long do Chrabeli stay fresh? Stored in an airtight container, Chrabeli can stay fresh for up to 2 weeks. They also freeze well if you want to make them ahead.
Frequently asked Questions
Ingredints Explained
Eggs – Provide structure and richness while helping the cookies rise slightly as they bake.
Powdered Sugar – Creates a smooth, delicate sweetness and contributes to the cookie’s signature pale white color.
All-Purpose Flour – Gives the cookies body while keeping their texture light and tender.
Anise Seeds or Ground Anise – The star flavor; warm, aromatic, and slightly sweet without overpowering the other ingredients.
Salt – Balances sweetness and subtly enhances the anise flavor.
Ingredients
Ingredients:
4-5 eggs (4-5 large eggs)
500g powdered sugar (4 cups)
500g all-purpose flour (4 cups)
1 1/2 teaspoons anise seed (1 1/2 teaspoons)
Pinch of salt (a pinch, about 1/8 teaspoon)
Notes:
The number of eggs may vary slightly depending on their size and the dough consistency you prefer. Start with 4 and add the 5th if needed for the right texture.
For the most authentic flavor, lightly crush the anise seeds to release their aroma before incorporating them into the dough.
Preparation
In a large bowl, mix together the eggs and powdered sugar. In a separate bowl, mix flour with salt and anise seeds. Using your hands (or a stand mixer with paddle attachment), add flour mixture to sugar mixture bit by bit until everything is well incorporated. The dough may be slightly dry. This is normal. If you feel it is much to dry you can add a couple of tablespoons of luke warm water. You do not want the dough to be too sticky though, so go bit by bit. It should hold it's shape but just barely, it may crack a little and that is normal.
Use some powdered sugar to lightly dust your work surface so that the dough does not stick to it as you form your cookies. Take a chunk of dough and gently roll it out into a 2cm thick roll. Cut the roll at an angle into 8cm long sections. Take each section and make two shallow angled slits on one side. Now bend the section to form a 'U' shape (in the opposite direction of the slits).
Place your 'Chrabeli' on lined baking sheets and cover with a kitchen towel. They will now have to 'rest' over night. This 'resting' phase will allow the outside of the Chrabeli to harden a bit and help give them their awesome texture and raised base. (A trick learned from my grandmother).
When you are ready to bake preheat your oven to 300F.
You want these cookies to bake low and slow. That is what helps give them the crunchy outside and the awesome chewy center. Bake for 30-40 minutes. You'll know when they are done when the top of the cookie pops upwards so that it leaves the very important raised bottoms that are lightly golden. (Note: To ensure the slow and low baking process, my grandmother would also stick the handle of a wooden spoon in the side of the oven door to keep it from closing all the way).
These cookies definitely require a little patience and effort. But they are absolutely worth it. Along with Spitzbuebe and Cinnamon Stars, these are part of my favorites. Would love to know if you try them!
Recipe Card
Chef's Notes
Let them rest: The key to perfect Chrabeli is patience - the overnight drying period allows the surface to firm up so the cookies develop their crisp shell and chewy center when baked.
Choose your form: Traditional Chrabeli are shaped by hand into small crescents with slits, while Anisbrotli are pressed in carved molds for intricate, elegant designs.
Gentle baking: Bake at a moderate temperature until just lightly golden on the bottom - they should stay pale on top.
Subtle flavor: If you’re hesitant about anise, start with a little less; the flavor deepens gently after baking.
Perfect for gifting: Their beautiful shape and long shelf life make them ideal for holiday cookie boxes or festive swaps.
Storage Tips
Store in an airtight container at room temperature for up to 3–4 weeks.
Place parchment paper between layers to prevent sticking.
The flavor continues to develop over time - they actually taste better a few days after baking.
Avoid storing them with moister cookies (like Spitzbuebe or Mailänderli) to maintain their delicate crispness.