Springerle III


"Here is a recipe for springerle I have had for over 30 years."
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servings 114 cals
Serving size has been adjusted!

Original recipe yields 36 servings



  • Calories:
  • 114 kcal
  • 6%
  • Fat:
  • 0.7 g
  • 1%
  • Carbs:
  • 25.1g
  • 8%
  • Protein:
  • 1.9 g
  • 4%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 37 mg
  • 1%

Based on a 2,000 calorie diet

See full nutrition

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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  1. Beat egg whites. Add sifted powdered sugar and beaten egg yolks. Beat for 15 minutes (!)
  2. Sift cake flour with baking powder and salt.
  3. When you roll them out, use just enough flour to roll easily. Roll lightly to 1/4 or 1/2 inch thickness and press design into dough with a well-floured 'Springerle' rolling pin - but don't go all the way through the dough. (The rolling pin has designs cut into it. They sell them in specialty stores.)
  4. Butter a cookie sheet and then sprinkle it with anise seed. Cut each section apart carefully and transfer the cookies to the sheet.
  5. Let stand overnight to set the design. Otherwise, they sort of melt into themselves.
  6. Preheat oven to 350 degrees F (180 degrees C).
  7. Bake for 15 minutes. Do not brown. Springerles are hard at first, but if you store them in a bread box they become tender.



I made a double batch and at first it seemed too soft to roll out. I let it sit for about an hour and it was fine. I rolled some of them a little too thick the first time and they didn't puff up...

This recipe is almost exactly the one I use that was handed down to me through my mother from my German grandmother and probably her mother.

The person who left the previous review must not have had springerle before. Springerle is a hard cookie that is very good for dunking; however they will soften up over time. I find this to be...

Any recipe that uses anise oil will have a black licorice taste. A springerle is a subtle sweet biscuit, German in origin. It does tend to be drier than what most Americans are use to in a sweet...

Incomplete directions - The dog won't even eat them! Look like biscuits. Taste like cough syrup. Need to improve this- a lot!