Anise Cookies (Springerle) Recipe - Allrecipes.com
Anise Cookies (Springerle) Recipe

Anise Cookies (Springerle)

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"This is a 100 year old recipe from Germany. I use it every Christmas. Its traditionally served with black coffee to dunk the cookie in. I prefer to eat them when they are still warm as the lemon flavor and the anise is a wonderful combination and the lemon is stronger at that time."

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Ingredients Edit and Save

Original recipe makes 50 cookies Change Servings
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Directions

  1. In a large bowl, beat the eggs and sugar until very light and fluffy. Stir in the anise oil and lemon zest. Add the flour and baking powder; mix until well blended. Cover and chill dough for 3 to 4 hours.
  2. On a lightly floured surface, roll out the dough to 1/4 to 1/8 inch thickness. Use a springerle rolling pin or board to make the designs. Cut into 1 1/2 inch rectangles, place onto a cookie sheet, and let them sit out overnight, uncovered, in a cool dry place.
  3. The next morning, preheat the oven to 350 degrees F (175 degrees C). Bake the cookies for 15 to 20 minutes. Do not let the cookies brown. Allow cookies to cool, and store in an airtight tin for 1 week to blend the flavors.
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Reviews More Reviews

Most Helpful Positive Review
Mar 15, 2005

Thank you Judy! This cookie is a Christmas tradition in our family. I love this recipe it's so easy and the cookies are yummy. Though I wasn't sure about letting the cookies sit in a tin for a week. So I tried them many ways: straight out of the oven (Good), after being stored two days (Very Good) and stored 4 or 5 days (Excellent). We love the wonderful yet subtle taste of lemon. There is no wonder why this recipe has lasted 100 years. **The only drawback was I couldn't find anise oil at the time I was baking so I substituted 1 1/2 tsps. of anise extract. It suited our tastes perfectly.**

 
Most Helpful Critical Review
May 13, 2011

The recipe is good; in Italy we also have aniseed cookies, but they are ring-shaped (they seem small donuts), and are made with the seeds (not whit the anise oil). The italian recipe have only flour, EVOO, sugar, white wine and 1 tbls. of anise seeds.

 

12 Ratings

Jan 07, 2004

I have been looking to find this recipe for years. My mom used this for sending to relatives during World War II and the korean war. The only difference is she used anise seeds with it all.

 
Dec 17, 2008

I truly loved this cookie. It was an easy and convenient recipe. I thought I would make the dough and let it sit in fridge overnight. Unfortunately, I came down with a bad cold and dough had to sit a couple of extra days. I thought it might have an ill effect on the cookies. I rolled out the dough in the morning, let it sit out all day, baked at night. Truly wonderful. The subtle flavors, the texture and the scent in the kitchen was fabulous! This is now a Christmas tradition. BTW, I did substitute the extract for the oil. And as the recipes states, do not let the cookies brown, it looses the nice texture. Bravo!

 
Feb 16, 2006

These truly improve over time. They had a very unique texture that I found surprisingly addictive. I am not normally a fan of anise, but these cookies were really good. I don't have a springerle rolling pin, so I just used a cookie cutter to make circles. Instead of the oil, I substituted ground star anise. (Will try the oil next time.)

 
Jan 08, 2010

These keep for a long time. When i was a child my mom would pack up a large coffee tin and ship it to my brother in Vietnam. I was the only cookie that would keep for such a long time. My German mom would make these in November so they would be ready to eat over the holidays.

 
Dec 15, 2011

i love theses cookies, my aunt makes them every year she makes them with real anise seeds instead and they are 10x better than useing the oil but this recipe is still pretty good!!!!

 

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