Anise lemon Cookie

These cookies do not take long to make and roll out beautifully.  Equally excellent with a cup of tea  or fruit salad! Although not a springerle dough, they are a good substitute for that classic (& difficult to make) cookie. To learn more about springerle molds, rolling pins, and cookies, you can search the web, starting here at the King Arthur Flour site.  Their rolling pin sells for over $80.  I have had mine for many years, but can’t remember where I bought it.  Christmas in Bavaria was full of wonderful molded cookies and I fell in love with the concept. But, although classic springerle cookies have anise in them, this recipe is not a springerle cookie recipe, so the molded form is not as crisp.


  1. 1 ½ cups flour
  2. ¾ teaspoon baking powder
  3. ¼ teaspoon salt
  4. ½ cup butter
  5. 1/3 cup sugar
  6. 1 large egg yolk or 2 small
  7. ½ teaspoon anise seed
  8. 2 teaspoons lemon zest
  9. 2 tablespoon. lemon juice
  10. 2 tablespoon sugar, for sprinkling 

Pre-heat oven to 325 and prepare 2 baking sheets with parchment paper

  1. Mix flour, baking powder and salt.
  2. Cream butter and sugar until light.
  3. Add egg yolks, lemon zest, lemon juice, and anise seeds and blend.
  4. Sift in the dry ingredients and beat until a ball forms.
  5. Knead dough a few times and roll to a ¼” thickness on a well floured board.
  6. Use a 1 ½”round or square cookie cutter or roll again using a springerle pin and cut into squares as indicated on the pin.
  7. Sprinkle each cookie with sugar as you transfer them to the cookie sheet.  Cookies will not expand so place only ½”from each other.


Yield:  24 cookies

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