German Anise Christmas Cookies (Springerle)


"This are an old favorite made during holidays. They are very crisp, almost hard; good dunking cookies"

Ingredients {{adjustedServings}} servings 115 cals

Serving size has been adjusted!

Original recipe yields 36 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 115 kcal
  • 6%
  • Fat:
  • 0.8 g
  • 1%
  • Carbs:
  • 24.8g
  • 8%
  • Protein:
  • 2.4 g
  • 5%
  • Cholesterol:
  • 21 mg
  • 7%
  • Sodium:
  • 22 mg
  • < 1%

Based on a 2,000 calorie diet

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  1. Sift together the flour and baking powder, set aside. In a large bowl, whip the eggs and sugar until thick and light. Stir in the lemon zest and ground anise. Add the flour mixture, mix well. Cover and chill dough for about an hour.
  2. On a lightly floured surface, roll the dough out to 1/2 inch thickness. Traditionally, you would roll over the dough with a springerle rolling pin, but the dough can be cut into small shapes of any kind. Place cookies 1/2 inch apart on baking sheets, sprinkle with anise seed and leave out uncovered, overnight.
  3. Preheat oven to 350 degrees F (175 degrees C). Bake cookies for 25 to 30 minutes.
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Reviews 4

  1. 5 Ratings


Being German, and living in Swabia, where the Springerle have originated from, I am very happy to find this recipe in an American recipe collection! But I would like to add that you never use baking powder to make them, but hartshorn salt (ammoniumcarbonate), and the quantities are thus: 500g flour, 500 powdered sugar, 4 whole eggs, 2 knife's tips full of hartshorn salt, a handfull of ground anice. Otherwise the recipe sounds fine, hope some people will try it! It's not so easy, and it's the pride of every Swabian housewife when the Springerle come out! :)


This is very much like my Grandmother's. that being said; She also used Hartshorn salt which is ground antlers(horn) which back in the day was use as a leavening agent. She stated using baking powder as soon as it was avaible and said it did not change the flavor. I have used both and believe that to be true.


I make anise cookies every Christmas (my late Grandmother's recipe). LOVE them....the flavor is very want to keep eating them However, I do not roll and use a cookie cutter. I snake roll them and freeze, then slice, dip one side in red or green sugar sprinkles, bake.