Springerle Cookies – a delicious recipe with eggs, sugar, flour, baking powder, lemon, anise. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Beat eggs and sugar for 15 minutes with mixer at maximum speed. Sift flour and baking powder together; add 2 cups into mixer at a slower speed.
2
Add lemon rind, then gradually add the balance of flour so dough is quite thick.
3
Let stand at least 1 hour in refrigerator.
4
Roll small quantities 1/8-inch thick.
5
Use flour and turn to keep dough from sticking.
6
Dust a cookie mold with flour; place dough over mold and press gently.
7
Turn mold over.
8
Trim and cut cookies apart and let dry overnight on cloth-covered table with tea towel covering.
9
Bake next day on lightly greased cookie sheets and sprinkle anise seed on top.
10
Bake 10 to 15 minutes in 325u00b0 oven.
11
Cookies should be turning light brown.
12
Store in a tin 4 to 6 weeks to soften.
1482
kcal
Calories
12
g
Fat
304
g
Carbs
37
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 4 eggs, 2 c. sugar, 4 c. flour, 1 tsp. baking powder, and more.
Yes, Springerle Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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