24 hrs 30 mins
Mary Scheffert's Note:
My Grandma would make these every year at Christmas - we called them "pillow cookies" because they puff up when they bake. Now that my Grandma is gone, I use the Springerle rolling pin she always used--what a wonderful way to remember her!
My Private Note
Units: US | Metric
- 1In large mixer bowl, beat eggs at high speed until thick & lemon colored.
- 2Continue beating while adding sugar slowly; add flour, baking powder, lemon peel & anise extract- beat together completely.
- 3On 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 it firmly across dough to impress patterns (try to keep dough about 1/2" thick).
- 4Cut cookies apart between patterns.
- 5Place cookies 1/2" apart on ungreased cookie sheets, and allow them to dry uncovered overnight (12 hours).
- 6When ready to bake, preheat oven to 250-300° & place cookies 1/2" apart on lightly greased cookie sheets. Bake 25-30 minutes until firm but still white.
- 7Remove to wire racks to cool.
- 8Store cookies in a tightly covered container with some anise seeds.
- 9Flavor develops fully after about 2 weeks.
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Nutritional Facts for Springerle Cookies
Serving Size: 1 (1098 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 60.7
- Calories from Fat 3
- Total Fat 0.3 g
- Saturated Fat 0.1 g
- Cholesterol 12.4 mg
- Sodium 11.0 mg
- Total Carbohydrate 13.3 g
- Dietary Fiber 0.1 g
- Sugars 8.3 g
- Protein 1.0 g