Springerle IV

  • Recipe By
  • Published Jan 1st
  • Ready In1d 1h 53m
  • Servings48
  • Calories39
This springerle cookie recipe is made with anise oil.

Springerle IV Ingredients

The following are the ingredients needed to make delicious Springerle IV for 48 servings:

  • 2 eggs
  • 1 cup white sugar
  • 1/2 teaspoon lemon zest
  • 1/8 teaspoon anise oil
  • 2 cups sifted all-purpose flour
  • 1/4 teaspoon bakers' ammonia
  • 2 tablespoons anise seed, or as needed

Springerle IV Cooking Instructions

  • Prep45m
  • Cook8m
  • Ready In1d 1h 53m

To cook Springerle IV, you need about 45 minutes of preparation time. The time needed to cook this Springerle IV is about 8 minutes , and you can serve your Springerle IV within 1 day 1 hour 53 minutes . The following are the steps to cook Springerle IV easily:

  1. 1 Beat the eggs, sugar, lemon peel and anise oil until very thick.
  2. 2 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.
  3. 3 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.
  4. 4 Preheat oven to 325 degrees F (165 degrees C). Lightly grease cookie sheet and sprinkle the entire surface with anise seeds.
  5. 5 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.


  • Tip
  • Parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

Per Serving: 39 calories; 0.3 grams of fat; 8.3 grams of carbohydrates; 0.8 gram of protein; 8 milligrams of cholesterol; 3 milligrams of sodium.

  1. Dec 9th 2018

    This is similar to a recipe that has been passed down through my family. We always poured a small amount of boiling water over the Anise seeds and let it bring out their essence while beati ...

  2. Dec 13th 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 ...

  3. Dec 1st 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 c ...

  4. Dec 18th 2013

    Substitute 1 teaspoon baking powder plus 1 teaspoon baking soda for 1 teaspoon baking ammonia.

  5. Mar 11th 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.

  6. Jan 24th 2010

    Excellent Recipe !

  7. Jan 20th 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 th ...

  8. Jul 20th 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 ...

  9. Dec 6th 2002

    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 b ...