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    You are in: Home / Recipes / Springerle Cookies Recipe
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    Springerle Cookies

    Total Time:

    Prep Time:

    Cook Time:

    24 hrs 30 mins

    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!

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    Units: US | Metric


    1. 1
      In large mixer bowl, beat eggs at high speed until thick & lemon colored.
    2. 2
      Continue beating while adding sugar slowly; add flour, baking powder, lemon peel & anise extract- beat together completely.
    3. 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 it firmly across dough to impress patterns (try to keep dough about 1/2" thick).
    4. 4
      Cut cookies apart between patterns.
    5. 5
      Place cookies 1/2" apart on ungreased cookie sheets, and allow them to dry uncovered overnight (12 hours).
    6. 6
      When 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.
    7. 7
      Remove to wire racks to cool.
    8. 8
      Store cookies in a tightly covered container with some anise seeds.
    9. 9
      Flavor develops fully after about 2 weeks.

    Browse Our Top Rolled Cookies Recipes

    Ratings & Reviews:

    • on January 04, 2003


      The proverbial "now that I'm retired I don't have time to........." After 8 years of no baking for the holiday season, I tried this springerle recipe. Adding more flour made the consistency seem right. The oven time and temperature were correct. Neighbors raved about these delicious springerle, as did my husband. Since we kept some and gave away some, I did not use lemon or anise SEEDS. And so, this springerle recipe is on file for 2003 holiday baking!

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    • on April 12, 2012

      I understand the warning to bake until firm but still white because they could burn, but actually springerles need to change from all white to blond. It is good to use a timer, but the change in color is the key to knowing when to take them out. First time cooks might also find it useful to lower the oven temperature for the last five minutes since this will reduce the chances of the outside browning, and allow the inside to set. Also, cut into one that you think is done, and return the rest to a warm oven if the inside separates.

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    • on November 21, 2009


      This is the same recipe I have been using for years, and my family loves it. Timing is crucial, as is not overworking the dough, in order to have a soft springerle. They are wonderful ~ wouldn't be Christmas without them! Vhelm1954

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    Read All Reviews (5)


    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

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