Traditional Springerle

Prepare the Baking Sheets: Lightly coat four cookie sheets with cooking spray. Evenly sprinkle the crushed anise seeds over the sprayed surface of each sheet. Set aside. (5 minutes)

Combine Dry Ingredients: In a large bowl, whisk together the flour and baking powder until thoroughly combined. This ensures even distribution of the baking powder for a consistent rise. (3 minutes)

Cream Wet Ingredients: In a separate large bowl, combine the granulated sugar, eggs, and vanilla extract. Using an electric mixer, beat the mixture on medium-high speed until it becomes light, fluffy, and pale in color. This may take 5 to 8 minutes. The increased volume will create a more tender cookie.

Combine Wet and Dry Ingredients: Gradually add the flour mixture to the egg mixture, mixing on low speed until a thick dough forms. Be careful not to overmix, as this can result in tough cookies. (5 minutes)

Shape the Cookies: Lightly flour a clean work surface. Working with small portions of the dough at a time, roll it out to a thickness of about 1/4 inch. Gently sift confectioners' sugar over the surface of the dough to prevent the molds from sticking.

Emboss the Designs: Place your Springerle molds firmly and evenly onto the sugared dough, pressing down to ensure the design is clearly imprinted. Carefully remove the mold. Use a small, sharp knife or a pastry wheel to cut around each cookie, separating it from the surrounding dough.

Prepare for Drying: Place the cut cookies onto the prepared baking sheets, spacing them about 2 inches apart to allow for even drying. (20 minutes)

Dry the Cookies: Cover the baking sheets with a lightweight, clean cotton cloth. Allow the cookies to dry at room temperature for at least 8 hours, or preferably overnight. This drying process is crucial for preserving the embossed designs during baking. (8 hours)

Preheat Oven: When ready to bake, preheat your oven to a low temperature of 250 degrees F (120 degrees C). The low temperature helps the cookies retain their shape and prevents them from browning too quickly. (15 minutes)

Bake the Cookies: Bake the cookies in the preheated oven until the tops are pale brown and the cookies feel set to the touch. This typically takes 25 to 30 minutes. Keep a close eye on them, as baking times may vary depending on your oven.

Cool and Store: Once baked, carefully transfer the cookies to a wire rack to cool completely. Store the cooled Springerle cookies in an airtight container. They will keep for several weeks and their flavor will continue to develop over time.