Springerle Cookies

By Mary Scheffert at Food.com

Springerle Cookies

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  • Prep Time


  • Total Time


  • Servings



  • 4

    large eggs

  • 3

    cups flour

  • cups powered sugar (1 pound)

  • 1

    tablespoon freshly grated lemon zest

  • 1

    teaspoon baking powder

  • ½ to 1

    teaspoon anise extract

  • anise seeds


1- In large bowl, beat eggs at high speed until thick & lemon colored 2- Continue beating while adding sugar slowly; add flour, baking powder; lemon zest & anise extract 3- On a well-floured board, roll out some of the dough with a plain rolling pin to about 1/2" thickness. Lightly flour Springerle rolling pin & roll firmly across dough to impress patterns (try to keep dough about 1/2") 4- Cut cookies apart between patterns 5-Place cookies 1/2" apart on ungreased cookie sheets and allow to dry uncovered overnight (12 hours) 6-When ready to bake, preheat oven to 250-300 degrees & place cookies 1/2" apart on lightly greased cookie sheets. Bake 25-30 minutes until firm but still white 7-Remove to wire rack to cool 8-Store cookies in a tightly covered container with some anise seeds 9-Flavor develops fully after about 2 weeks


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