Classic German Springerle Cookies

1. 1

   Coat 4 cookie sheets with cooking spray; sprinkle with anise seeds and set aside until needed.

2. 2

   Mix flour and baking powder in a large bowl until well combined. In a separate large bowl, add sugar, eggs, and vanilla; beat with an electric mixer until light and frothy, 5 to 8 minutes. Gradually stir the flour mixture into the egg mixture to make a thick dough.

3. 3

   Working with handfuls of dough at a time, roll it out on a lightly floured surface to 1/4 inch thickness. Lightly sift confectioners' sugar over the dough. Press springerle molds firmly and evenly onto the dough until the design is imprinted, then remove the mold. Cut around each cookie with a small knife and place them 2 inches apart on the prepared cookie sheets. Repeat until all the dough is used. Cover the cookies with a lightweight cotton cloth and let them dry for 8 hours, or overnight. The designs will stay embossed in the cookies.

4. 4

   When you are ready to bake, preheat the oven to 250 degrees F (120 degrees C).

5. 5

   Bake the cookies in the preheated oven until the tops are pale brown and the cookies are set, 25 to 30 minutes. Transfer to a wire rack to cool completely. Store in an airtight container.

• Calories 106.04 kcal Moderate
• Protein 1.73 g Low Source
• Carbs 17.35 g Moderate
• Total Fat 3.34 g Low Source
• Saturated Fat 0.38 g Low Source
• Trans Fat 0.0 g Low Source
• Cholesterol 19.52 mg Moderate
• Sodium 11.45 mg Low Source
• Fiber 0.68 g Low Source
• Sugar 9.14 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 3.42 mg Low Source
• Iron 0.57 mg Low Source
• Potassium 13.34 mg Low Source
• Vitamin A 4.72 mcg_rae Low Source
• Vitamin C 0.02 mg Low Source
• Vitamin D 0.15 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Wheat 🌾
• Gluten