This springerle cookie recipe is made with anise oil.

Ginny
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Ingredients

48
Original recipe yields 48 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Beat the eggs, sugar, lemon peel and anise oil until very thick.

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  • 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.

  • 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.

  • Preheat oven to 325 degrees F (165 degrees C). Lightly grease cookie sheet and sprinkle the entire surface with anise seeds.

  • 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.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

39 calories; 0.3 g total fat; 8 mg cholesterol; 3 mg sodium. 8.3 g carbohydrates; 0.8 g protein; Full Nutrition

Reviews (13)

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Most helpful positive review

Rating: 5 stars
01/02/2004
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 the strong an unusual smell of the ammonia. It makes the cookies puff up during the baking process. That's where its name comes from. Translated it means "little jumper". Ammonia is a must for those cookies otherwise you will have Anise cookies. The smell will disapear over time and the strong flavor of anise will rise. Enjoy. Read More
(46)
13 Ratings
  • 5 star values: 12
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/02/2004
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 the strong an unusual smell of the ammonia. It makes the cookies puff up during the baking process. That's where its name comes from. Translated it means "little jumper". Ammonia is a must for those cookies otherwise you will have Anise cookies. The smell will disapear over time and the strong flavor of anise will rise. Enjoy. Read More
(46)
Rating: 5 stars
01/02/2004
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 the strong an unusual smell of the ammonia. It makes the cookies puff up during the baking process. That's where its name comes from. Translated it means "little jumper". Ammonia is a must for those cookies otherwise you will have Anise cookies. The smell will disapear over time and the strong flavor of anise will rise. Enjoy. Read More
(46)
Rating: 5 stars
07/20/2004
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 favorite way of "softening" them up is to dunk them in a good cup of hot tea when I am eating them. Read More
(21)
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Rating: 5 stars
12/18/2013
Substitute 1 teaspoon baking powder plus 1 teaspoon baking soda for 1 teaspoon baking ammonia. Read More
(11)
Rating: 5 stars
01/21/2010
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 dough could be chilled for longer periods with consistent results for busy cooks. I used a cat cookie cutter as I do not have any molds; the cut cookies "rested" overnight on parchment paper for easy removal. Also I used a spray mister to quickly wet the backs before placing on a greased and seeded sheet. My friends wholeheartedly shared in my enthusiasm by exclaiming how exceptional the "puffy cats" were which caused the need for multiple double batches! Will get online to purchase down molds for next year. It was the highlight of my Christmas thank you very very much! Read More
(10)
Rating: 5 stars
01/26/2010
Excellent Recipe! Read More
(4)
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Rating: 5 stars
03/11/2013
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. Read More
(1)
Rating: 5 stars
12/13/2017
These are perfect. Easy to mold and bake. I followed the recipe (got my bakers ammonia on Amazon) and used my new springerle cookie molds. I have found the new resin ones are much easier to work with than the older wood or clay ones. Only thing I did differently- do not brush the flour off of your cookies until after they bake. Its too easy to lose detail in your design if you brush them before they bake and the flour on them won't cause any problems. It brushes right off after the cookies cool. Read More
(1)
Rating: 5 stars
12/01/2017
This is the recipe to use for traditional Springerle - no need to change a thing! I got the recipe from a wonderful German Lutheran friend who made them for our bridge group and for the church's Cookie Bazaar every Christmas. These days she's spends Christmas with the angels leaving it to me to make these cookies in her memory! Store these in airtight containers for the very best flavor! Great dunking cookies! One technique suggestion - After rolling a batch of dough out with a rolling pin I trim it to the width of my Springerle mold (mine is the rolling pin kind) and sprinkle the anise seed on my work surface (under the dough) so that it sticks to the bottom of the dough as I press the design into the cookies. This eliminates the need to spray the cookies with water to get the seeds to stick at baking time! Read More
Rating: 4 stars
12/10/2014
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 Read More