Recipe by Rosemarie Magee
"This is the old German recipe ... belonged to my mom-in-law at the time. I've been baking these for the past 30+ years! It remains a family favorite!! Look for a springerle rolling pin in antique stores."
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I have looked for this recipe for YEARS. My mother passed away 34 years ago, she made these at christmas time every year starting them in October.....she would store them in a large crock. I have springerle boards instead of a rolling pin, they work the same way.
THANK YOU FOR THIS RECIPE....IT'S THE REAL ONE.
There are a lot of high reviews for this recipe so I have to wonder if my cookies might have been the result of user error. Everything that could have possibly went wrong did. My dough broke apart right away. I actually ended up fixing this by adding water. Even though I let these cookies sit out over night, the pretty impressions from my mold were gone by the time I baked them. The house never smelled like anise, like the ones my mother would make. Maybe, I should try to get her recipe. Anyway, these cookies taste ok, and I would like to thank the submitter of this recipe, but they weren't quite what I was looking for.
This recipe is the same as my great-rand motherj's except that she added the butter with the sugar. I decided to try it this way....DON"T!!! ...the fluffy eggs collasped!! Add the 2 Tbs. butter (melted and cooled) last of all FOLDING them in.
I also roll out the cookies right away. I was going to try refrigerating them like her recipe says, but decided to do it Great grand-ma's way and roll them out lightly without the cooling.
Two of my sons ask for springerle every Christmas:)
This is close to my German great grandmothers recipe. I modified it to taste almost exactly like it. I added a little grated lemon peel. You can also use the antique springerle boards as well as the rolling pin.
excellent! I had lost my recipe and glad to report this one is perfect!
my dad loves these cookies from his childhood so I made the receipe and he couldnt stop eating them!!
I was terrified of making springerle until I used this recipe. Three successful batches and counting! Both my dad and my aunt have said these are just like their grandma used to make.
I place the cookies on a cookie sheet with parchment paper sprinkled with anise seeds...saves tea towels. These have not hardened on me yet. Success!
Am passing this recipe on to my daughter-in-law.
To bocaboda: my mother also called them the same thing but she was Swiss and spelled it 'chrabboli'.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/60 of a recipe
Servings Per Recipe: 60
Amount Per Serving
Calories from Fat: 8
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