Springerle Cookies

READY IN: 24hrs 30mins
Recipe by Mary Scheffert

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!

Top Review by judy 1020

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!

Ingredients Nutrition


  1. In large mixer bowl, beat eggs at high speed until thick & lemon colored.
  2. Continue beating while adding sugar slowly; add flour, baking powder, lemon peel & anise extract- beat together completely.
  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. Cut cookies apart between patterns.
  5. Place cookies 1/2" apart on ungreased cookie sheets, and allow them to dry uncovered overnight (12 hours).
  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. Remove to wire racks 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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