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  • 4 eggs
  • 2 cups sugar
  • 2 Tablespoons butter
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 4 cups all-purpose flour
  • 1/4 cup anise seed


Recipes for springerle call for molds, but you can cut yours into squares and enjoy the same great cookie. Beat eggs in large mixing bowl until very light. Add sugar and butter; cream together until light and fluffy. In another bowl, mix or sift together baking powder, salt, and flour, then combine into bowl with egg mixture. Knead dough until smooth and add more flour if necessary to get a smooth dough. Cover and allow the ball of dough to chill in the refrigerator for 2 hours. Roll out onto lightly floured surface to 1/3-inch thickness. Cut into 1-1/2-inch squares. If you have a springerle mold, roll out a second time with mold; trim cookie around mold, removing cookie carefully. Sprinkle anise seed on clean, dry dish towel and place cookies on the seeds. Allow to stand overnight to dry but do not cover. Bake 12 to 15 minutes in preheated 325° oven on a large cookie sheet covered with parchment paper. Cool completely and store in airtight tins. The anise flavor intensifies the longer they are stored.

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