Springerle IV

Springerle IV

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"This springerle cookie recipe is made with anise oil."
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1 d 1 h 53 m servings 39 cals
Serving size has been adjusted!

Original recipe yields 48 servings



  • Calories:
  • 39 kcal
  • 2%
  • Fat:
  • 0.3 g
  • < 1%
  • Carbs:
  • 8.3g
  • 3%
  • Protein:
  • 0.8 g
  • 2%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 3 mg
  • < 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Beat the eggs, sugar, lemon peel and anise oil until very thick.
  2. Blend the flour and ammonium carbonate. Add in fourths to the egg-sugar mixture, mixing until blended after each addition. Cover dough with a clean towel and let stand at room temperature for 1 hour.
  3. Shape the dough into a ball and on a lightly floured surface, knead it lightly. Roll it out to 1/4 inch thick. Press a lightly floured springerle rolling pin or mold firmly into the dough to make clear designs. Brush the dough surface gently with a soft brush to remove any excess flour. Cut the frames apart, cover with a clean kitchen towel and let stand for 24 hours.
  4. Preheat oven to 325 degrees F (165 degrees C). Lightly grease cookie sheet and sprinkle the entire surface with anise seeds.
  5. Lightly brush the back of each frame with water and set on the anise seed coated cookie sheet. Bake for 8 minutes. When cookies are thoroughly cooled, store them in a tightly covered container for 1 to 2 weeks before serving. To soften cookies, store them for several days with a piece of apple or orange.



This receipe is the REAL THING. It asks for baker's ammonia and it tells you to let the shaped cookie stay outside for 24h. If you try this receipe for the first time, don't be discouraged by th...

This is the same recipe that I received from my great grandmother some 50 years ago. I've had problems finding the ammonium carbonate but my local drugstore was able to get some for me. My fav...

I thought Springerles would be only a childhood Christmas memory for me until I found this recipe - they taste EXACTLY as I knew them, and they are surprisingly easy to make! I found that the do...

Substitute 1 teaspoon baking powder plus 1 teaspoon baking soda for 1 teaspoon baking ammonia.

Excellent Recipe !

Wonderful! Made these for Christmas. I have individual Springerle molds, not a rolling pin (and they're fairly big--about 4x3 ) so I only got 16 cookies.

I'm trying this recipe right now. I use hearts corn, and Anis oil, but with so many wonderful recommendations, I'm trying this one right now. Will let you know

My first time to make springerle. Couldn't wait to use my new rolling pin and mold set. These taste just like I remember them from many years ago. I did not change the recipe at all. I got t...

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