Springerle V

Springerle V

Shirley 0

"This is the best tasting, easiest prepared springerle recipe I have baked over the past 35+ years. I use a springerle board for ease, vs. the rolling pin. My friends still love to receive these as gifts each Christmas."

Ingredients {{adjustedServings}} servings 67 cals

Serving size has been adjusted!

Original recipe yields 60 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 67 kcal
  • 3%
  • Fat:
  • 0.4 g
  • < 1%
  • Carbs:
  • 14.4g
  • 5%
  • Protein:
  • 1.3 g
  • 3%
  • Cholesterol:
  • 14 mg
  • 5%
  • Sodium:
  • 21 mg
  • < 1%

Based on a 2,000 calorie diet

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  1. In a large bowl, beat eggs until light with an electric mixer on high speed. Reduce speed and add the anise extract and confectioners' sugar. Continue beating at medium speed until well combined. Sift together the flour and baking powder; stir into the egg mixture, dough will be quite stiff.
  2. Roll out dough to 3/8 inch thickness. Imprint with a springerle board and cut apart. Place cookies onto a cookie sheet and let rest uncovered overnight.
  3. Preheat oven to 350 degrees F (175 degrees C). Bake cookies for 7 to 10 minutes.
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Reviews 11

  1. 13 Ratings


OK, let me start that these aren't quite like my Nana's or my German relatives that owned a bakery up until recently, but they are pretty darn close! I have tried several recipes and always ended up with a trash can case because I didn't know anything about them as far as making them. (another recipe my Nana failed to give any idea how to make) I am sure once they dry out a little more (because they SHOULD be hard almost like biscotti), they are going to be fabulous! My father is so excited...we used to pay big money for these and they were relatively cheap to make. Be sure to roll out 3/8 inch and I personally like the springerle roller...I have an antique that has quite a story and they came out amazing! Thanks to Shirley....I was able to recapture a little of my childhood this morning :) Do NOT cook this on the company that has the clay cookie/baking sheets...you MUST do it on metal ones!!! (I love their stuff, but it will not bake right on it!!!) I did not have any of the problems the first poster suffered....the measurements are all correct. The trick is you MUST whip up the eggs until they are light. This requires some high speed on your mixer's part. I had no problem with anything other than using some of the wrong pans. I was actually even able to resurrect them by rebaking this on metal.


Tastes very good but the dough is too crumbly to work with as written. I decreased the flour to 4 cups and it was still crumbly but more workable than with 4 1/4.


As an avid baker, I am blown away----- These cookies are beautiful and tasty.. I made the first batch as directed, and they are perfect..the second batch I added almond extrat and let cookies dry on sliced almonds both are perfect !!!! Thank you for this wonderful recipe