About the Recipe
The smell of these cookies takes me straight back to the Switzerland I knew growing up. There’s something about the mix of honey and spice that feels both comforting and festive, like stepping into a warm kitchen on a winter’s day. Tirggel are such a simple cookie, just flour, honey, and a few spices, yet when they bake, they turn into something delicate and crisp, almost caramelized at the edges. Traditionally, they were pressed into wooden molds in Zürich, each one decorated with flowers, saints, or guild emblems. Every cookie was like a little story.
I love them because they’re unpretentious but still beautiful. The kind of cookie that you choose carefully and makes you pause for a moment before you take a bite.
If you love honey bakes too, you’ll probably enjoy my German Bee Sting Cake (Bienenstich), my cozy Engadiner Nusstorte, or even my Honey Nut Macarons. I’ve also written a whole blog post on honey - everything from honeycomb to styling ideas - that pairs perfectly with a cup of tea and a plate of these cookies.
Beautifully embossed designs: Whether you use a carved mold or a patterned rolling pin, every cookie comes out like a little work of art.
Delicate spiced flavor: Honey, cinnamon, and anise give them that old-world Swiss taste — festive without being heavy.
Make-ahead friendly: These cookies actually taste better a day or two after baking as the flavors deepen.
Tradition meets creativity: Stick to classic squares or put your own spin on them with round, fluted cutters.
Perfect for gifting: They keep well, travel well, and look gorgeous stacked in tins or wrapped in clear bags.
What You'll Love
Do I need rye flour? Not at all — it adds a subtle nuttiness and color, but you can replace it 1:1 with all-purpose flour and still get great results.
What if I don’t have carved molds or a patterned rolling pin? No problem! Roll the dough flat and use cookie cutters for simple shapes. The flavor is still authentic, even without the imprints.
Why do my designs blur in the oven? Usually the dough was too warm. Chill the shaped cookies for 10 minutes before baking, and avoid overbaking - they should stay pale.
Can I make these softer? Yes. Slip a slice of apple into the cookie tin and replace every couple of days. For crisp cookies, just store them airtight without the apple.
How long do they last? Stored in an airtight tin at room temp, they keep 2–3 weeks. They also freeze beautifully for up to 3 months.
What’s the best oil for conditioning molds/rolling pins? A neutral oil like canola, sunflower, or grapeseed works best. Brush on lightly and wipe off excess before pressing dough.
Frequently asked Questions
Ingredients
¾ cup (180 g) liquid honey
½ cup (100 g) granulated sugar
2 tbsp (30 g) unsalted butter
2 cups (250 g) all-purpose flour
½ cup (60 g) light rye flour (optional for depth - or simply substitute with more all-purpose flour)
1 tsp ground cinnamon
½ tsp ground anise seed (or fennel seed, ground very fine)
¼ tsp ground cloves
¼ tsp salt
Neutral oil (canola, sunflower, or grapeseed), for brushing molds or rolling pin
Preparation
Make the dough
In a small saucepan, gently heat the honey, sugar, and butter just until the sugar dissolves. Do not boil. Let cool slightly.
In a large bowl, whisk together flours, spices, and salt.
Pour the honey mixture into the dry ingredients and stir, then knead into a smooth dough. If sticky, dust lightly with flour; if dry, add 1 tsp water.
Chill
Wrap the dough tightly and chill for at least 2 hours, or overnight. A firm dough is key for holding crisp imprints.
Prepare for shaping
Preheat oven to 325°F (160°C). Line baking sheets with parchment.
Lightly brush your carved molds or patterned rolling pin with a very thin coat of neutral oil (canola, sunflower, or grapeseed). Wipe away excess, you just want a conditioned surface to prevent sticking.
Shape the cookies
If using carved molds: Roll dough to ¼ inch (6 mm). Press pieces firmly into the molds, trim excess, and release.
If using a patterned rolling pin: Roll dough to ¼ inch (6 mm) using a flat rolling pin (Tip: roll the dough between two pieces of parchment paper to prevent sticking), then once evenly rolled out, firmly roll your patterned pin across the top to emboss the design. Chill the patterned dough 10 minutes so the pattern sets. Cut into shapes:
Traditional: squares or rectangles.
Modern twist: round cutters, fluted cutters, or even diamonds for variety.
Bake
Arrange cookies on the tray with a little space between them.
Bake 10–12 minutes until firm but still pale (they should not brown). The imprints stay sharpest this way.
Cool & rest
Cool completely on racks. Flavor develops further after a day in the tin, they’re even better once rested.
Tips & Tricks for Best Results
Oil, not flour: Always brush your mold or rolling pin with a thin layer of neutral oil (canola, sunflower, or grapeseed). Oil releases the dough cleanly and keeps designs sharp. Flour can blur the details or leave a dusty finish.
Re-oil occasionally: Refresh the oil every 2–3 cookies if you notice sticking.
Dough temperature matters: Work with dough that’s chilled but not rock-hard. Too soft and the designs blur, too cold and it cracks.
Chill after shaping: A short chill before baking helps the imprints hold during the bake.
Don’t overbake: Triggel are meant to stay pale. They firm as they cool, so pull them before the edges darken.
Storage
Store cooled cookies in an airtight tin at room temperature. They keep for 2–3 weeks, and the flavor actually deepens with time.
Place a slice of apple in the tin (replace every 2 days) if you prefer a slightly softer bite. For crisp cookies, just keep them dry.
They also freeze beautifully — up to 3 months in a freezer-safe container.
Chef’s Notes
Making Tirggel is as much about the process as the final cookie; pressing dough into patterns, lifting it out carefully, and seeing the little designs come to life is incredibly satisfying. Don’t worry if the first few look a bit rustic; that’s part of their charm, and by the second tray you’ll have found your rhythm. I love using my carved rolling pin with its floral design, it makes each cookie look like a tiny piece of lace. Just remember to brush with a whisper of neutral oil, keep the dough cool, and let the oven do the rest. These cookies only get better as they sit, so bake them ahead and enjoy a little taste of Swiss tradition with your tea or coffee all week long.