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.

PREGOCOOK
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Ingredients

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

Directions

Instructions Checklist
  • Lightly grease 4 cookie sheets. Sprinkle with anise seeds. Set aside until needed.

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  • 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.

  • 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.

  • Preheat oven to 250 degrees F (120 degrees C).

  • 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.

Nutrition Facts

75 calories; 0.5 g total fat; 16 mg cholesterol; 16 mg sodium. 16.1 g carbohydrates; 1.5 g protein; Full Nutrition

Reviews (18)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/17/2013
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 pressed with a springerle mold and then cut with a heart shaped cookie cutter! Read More
(54)

Most helpful critical review

Rating: 3 stars
06/17/2009
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. Read More
(8)
19 Ratings
  • 5 star values: 15
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/17/2013
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 pressed with a springerle mold and then cut with a heart shaped cookie cutter! Read More
(54)
Rating: 5 stars
02/17/2013
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 pressed with a springerle mold and then cut with a heart shaped cookie cutter! Read More
(54)
Rating: 5 stars
11/17/2007
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 preliminary batch this weekend just to see if I could do it without embarassing myself. They turned out BEAUTIFULLY. They're almost too pretty to eat but of course you must try them and are they ever good!!! I love them with Chai tea. I'll be making another batch for the holidays and will post pictures next time! Read More
(46)
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Rating: 5 stars
12/02/2009
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. Read More
(25)
Rating: 5 stars
12/26/2008
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 out and baking. Leaving them in a tin overnight made them chewy rather than very hard as they were when they first came out of the oven. I cut them out with a diamond shape cutter but may have to invest in a proper springerle mould for next time. We don't have these in Australia but thank God for the Internet! I especially liked the fact that they are so different from most other cookies because of the anise seeds and the fact that they are not as sweet as most cookies. I followed the recipe exactly and they were perfect - everyone loved them and I'll definitely be making these again. Thanks so much Jan from Geelong Australia Read More
(18)
Rating: 5 stars
12/23/2008
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! I have yet to find a traditional springerle board but I cut them into squares and used a vintage Christmas rubber stamp to put a design on them. Thanks so MUCH for sharing this recipe!! Read More
(17)
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Rating: 5 stars
11/18/2007
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! Read More
(13)
Rating: 4 stars
01/06/2010
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 anise in cookies is actually tasty! I really enjoyed these and was pleasantly surprised. Read More
(10)
Rating: 3 stars
06/17/2009
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. Read More
(8)
Rating: 5 stars
12/27/2011
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 blown away by them-as if I carved each cookie myself! I have found that crimped cookie cutter shapes--square rectangle circle do a nice job of finishing the cookies. I have also used stamps intended for ink to make nice impressions. I love "painting" the cookies with various food coloring recipes although I have not found one that is quite what I'm looking for--does anyone out there have suggestions for this? Read More
(8)