More Recipes Like Springerle I

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Springerle IV

Submitted by: Ginny

This springerle cookie recipe is made with anise oil.

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This is the best tasting, easiest prepared springerle recipe I have baked over the past 35+ years. I use a springerle board for ease, vs. the rolling pin. My friends still love to receive these as gifts each Christmas.

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Springerle II

Submitted by: Ingrid

You will need a springerle rolling pin (imprinted with different designs) for these cookies.

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Springerle VII

Submitted by: Cindy Adams

My great-grandmother Schneider always baked these German cookies for the Christmas holidays. These cookies have a distinctive flavor that comes from anise oil. A springerle rolling pin is best, but one can use cookie presses. They are best if made about two weeks in advance and then stored in an airtight container before eating.

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German Anise Christmas Cookies (Springerle)

Submitted by: Holly

This are an old favorite made during holidays. They are very crisp, almost hard; good dunking cookies

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Springerle VI

Submitted by: Dlynn

Soft at first, these cookies harden into 'dunkers' after about 3 weeks. (Yes, they keep a long time!) They need a mold for the traditional Pennsylvania Dutch cookie, but I bet that they can be made by simply cutting them out. You can substitute other flavorings for anise - lemon and almond are good.

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Traditional Springerle

Submitted by: PREGOCOOK

Home Town: Denver, Colorado, USA

Living In: Dhahran, Ash Sharqiyah, Saudi Arabia

Springerle cookies are a centuries-old, anise-flavored German Christmas cookie made using decorative, carved wooden molds or rolling pins. Allowed to dry overnight, the designs remain embossed in the cookies when baked.

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Springerle III

Submitted by: Jan

Here is a recipe for springerle I have had for over 30 years.

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Anise Cookies (Springerle)

Submitted by: judy

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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Anise Drops

Submitted by: Janice Brubaker

My German grandmother used to make these every Christmas. She said using small eggs was a must.

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