Recipe by PREGOCOOK
"We have made these very traditional German cookies every year since I was a child. My mother remembers her grandmother making them with this recipe that has been in our family for generations. The molds can be hard to find, but check specialty cookware stores and antique shops."
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1 1/2 tablespoons
crushed anise seeds
3 1/2 cups
UPDATE! My mother called a few weeks ago and mentioned that she had tried making a variation for Valentine's Day with the zest of an orange and 1/8 tsp orange oil. AMAZING! and beautiful pressed with a springerle mold and then cut with a heart shaped cookie cutter!
My dough was too moist and I had to add at least half a cup of flour to make them roll-able. I will try the recipe again and see what happens.
I was so daunted to make this... my fiance had made these beautiful wooden moulds so I could make these cookies for Christmas this year, and I was afraid to use them. I decided to make a preliminary batch this weekend, just to see if I could do it without embarassing myself. They turned out BEAUTIFULLY. They're almost too pretty to eat, but of course you must try them, and are they ever good!!! I love them with Chai tea. I'll be making another batch for the holidays, and will post pictures next time!
These were great. My mom said they were just like her mom use to make. I did add a little lemon zest because that's the way my grandma used to make them.
MAN! This is the first springerle recipe I have ever made that A) turned out and B) tasted good! Usually the anise flavoring in springerle cookies is too much for my taste, but these are superb! I have yet to find a traditional springerle board, but I cut them into squares and used a vintage Christmas rubber stamp to put a design on them. Thanks so MUCH for sharing this recipe!!
Thank you so much for this terrific recipe. I'm Australian, and I had never heard of any biscuits ( cookies ) like these, especially with the anise seeds, and the length of time between cutting out and baking.
Leaving them in a tin overnight made them chewy, rather than very hard as they were when they first came out of the oven.
I cut them out with a diamond shape cutter, but may have to invest in a proper springerle mould for next time. We don't have these in Australia, but thank God for the Internet!
I especially liked the fact that they are so different from most other cookies, because of the anise seeds, and the fact that they are not as sweet as most cookies.
I followed the recipe exactly, and they were perfect - everyone loved them, and I'll definitely be making these again.
Thanks so much,
Jan from Geelong, Australia
This is a fabulous recipe and I knew it would be because your granola bar recipe is the best!! Thank you, Ms. Pregocook for making my recipe box far better than it was!
This was my first introduction to springerle. At first, I was unsure of these because I am not a fan of black licorice. After being talked into trying them, I was very surprised to find that anise in cookies is actually tasty! I really enjoyed these and was pleasantly surprised.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/48 of a recipe
Servings Per Recipe: 48
Amount Per Serving
Calories from Fat: 5
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