Traditional Springerle

  • Recipe By
  • Published Mar 25th
  • Ready In8h 35m
  • Servings48
  • Calories75
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.

Traditional Springerle Ingredients

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

  • 1 1/2 tablespoons crushed anise seeds
  • 3 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 4 eggs
  • 2 cups sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 cup confectioners' sugar

Traditional Springerle Cooking Instructions

  • Prep10m
  • Cook25m
  • Ready In8h 35m

To cook Traditional Springerle, you need about 10 minutes of preparation time. The time needed to cook this Traditional Springerle is about 25 minutes , and you can serve your Traditional Springerle within 8 hours 35 minutes . The following are the steps to cook Traditional Springerle easily:

  1. 1 Lightly grease 4 cookie sheets. Sprinkle with anise seeds. Set aside until needed.
  2. 2 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.
  3. 3 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.
  4. 4 Preheat oven to 250 degrees F (120 degrees C).
  5. 5 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

Per Serving: 75 calories; 0.5 gram of fat; 16.1 grams of carbohydrates; 1.5 grams of protein; 16 milligrams of cholesterol; 16 milligrams of sodium.

  1. Dec 27th 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 ...

  2. Jan 1st 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 th ...

  3. Dec 2nd 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.

  4. Jun 17th 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.

  5. Dec 25th 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 cutt ...

  6. Dec 23rd 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 sup ...

  7. Nov 21st 2007

    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 ...

  8. Nov 18th 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!

  9. Nov 17th 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 pre ...