Traditional Springerle

Traditional Springerle

13
PREGOCOOK 117

"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

8 h 35 m servings 75 cals
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Original recipe yields 48 servings

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Nutrition

  • Calories:
  • 75 kcal
  • 4%
  • Fat:
  • 0.5 g
  • < 1%
  • Carbs:
  • 16.1g
  • 5%
  • Protein:
  • 1.5 g
  • 3%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 16 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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Directions

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  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.

Reviews

13
  1. 13 Ratings

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Most helpful positive review

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 pres...

Most helpful critical review

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.

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 pres...

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 prelimi...

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!...

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 ...

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 a...

This is by far a very simple and beautiful recipe and makes a beautiful gift. Thank you for sharing this.

I, too, have many molds from House on the Hill, and have used their recipe, which is much more fussy than this. The molds are stunning; they'd better be for the cost, and people are always blow...