Traditional Springerle Recipe - Allrecipes.com
Traditional Springerle Recipe
  • READY IN 8+ hrs

Traditional Springerle

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 48 servings Change Servings
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Directions

  1. Lightly grease 4 cookie sheets. Sprinkle with anise seeds. Set aside until needed.
  2. Mix the flour and baking powder together in a bowl until well blended. Place the eggs, sugar, and vanilla in a large bowl; beat until light and frothy, 5 to 8 minutes. Slowly stir in the flour mixture until a thick dough forms.
  3. Working with handfuls of dough, roll out the dough onto a lightly floured surface until 1/4 inch thick. Lightly sift confectioners' sugar over the dough. Place springerle molds onto the dough; press down hard and evenly until the mold's design registers in the dough. Remove the mold. Use a small knife to cut around each cookie, and place on prepared cookie sheets. Repeat, until all dough has been used. Cover the cookies with a lightweight cotton cloth, and allow to dry 8 hours, or overnight.
  4. Preheat oven to 250 degrees F (120 degrees C).
  5. Bake cookies in preheated oven until tops are pale brown and set, 25 to 30 minutes. Cool on a rack. Store in an airtight container.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 25 mins
  • READY IN 8 hrs 35 mins
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Reviews More Reviews

Most Helpful Positive Review
Feb 16, 2013

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!

 
Most Helpful Critical Review
Jun 17, 2009

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.

 

12 Ratings

Nov 17, 2007

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!

 
Dec 02, 2009

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.

 
Dec 25, 2008

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

 
Dec 23, 2008

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!!

 
Nov 18, 2007

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!

 
Jan 06, 2010

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.

 

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Nutrition

  • Calories
  • 75 kcal
  • 4%
  • Carbohydrates
  • 16.1 g
  • 5%
  • Cholesterol
  • 18 mg
  • 6%
  • Fat
  • 0.5 g
  • < 1%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 1.5 g
  • 3%
  • Sodium
  • 16 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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