Springerle II

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"You will need a springerle rolling pin (imprinted with different designs) for these cookies."
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servings 117 cals
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Original recipe yields 36 servings



  • Calories:
  • 117 kcal
  • 6%
  • Fat:
  • 0.8 g
  • 1%
  • Carbs:
  • 25.3g
  • 8%
  • Protein:
  • 2.2 g
  • 4%
  • Cholesterol:
  • 21 mg
  • 7%
  • Sodium:
  • 8 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.


  1. Beat eggs until light and fluffy, gradually adding sugar ( approx. 15 minutes) This is important, do not underbeat.
  2. Fold in extract and flour.
  3. Roll dough out on lightly floured surface to about 3/8 inch. Use rolling pin to firmly "imprint" the design onto dough.
  4. Cut cookies apart and on greased baking sheet, sprinkle with anise seeds. Let cookies sit out overnight, covered, to "dry".
  5. Preheat oven to 375 degrees F (190 degrees C).
  6. Place cookies into oven and reduce temp to 300 degrees F (150 degrees C). Bake until light yellow only, approx. 15 minutes. They are not supposed to get brown!
  7. These cookies are a hard cookie, need to be stored for at least 2-3 weeks. You can add a slice of apple to "soften" back up or a slice of bread works, too. Replace bread or apple every 2-3 days.


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This is the same recipe that was given tome by my mother in law, along with her Springerle rolling pin. I have to make these every Christmas for my husband and grown kids. When the kids were in ...

A family favorite for over 50 years. The grown up sons still expect these very year!

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