Step 1: Gather ingredients for German anise Christmas cookies springerle.
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, softened to room temperature
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground cloves
- 2 teaspoons vanilla extract
- 1 tablespoon anise seeds
- 3/4 cup buttermilk
Step 2: Preheat oven to 350°F (180°C).
Step 3: In a large mixing bowl, whisk together the flour, baking soda, and salt.
Step 4: In a separate large mixing bowl, beat the butter until creamy. Add the sugar and beat until light and fluffy. Add the eggs one at a time, beating well after each addition.
Step 5: In a small mixing bowl, mix together the cinnamon, ginger, cloves, vanilla extract, and anise seeds.
Step 6: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk until well combined.
Step 7: Divide the dough in half and shape into two balls. Flatten each ball slightly into a disk shape.
Step 8: Wrap each disk in plastic wrap and refrigerate for at least 2 hours or overnight.
Step 9: Preheat oven to 350°F (180°C).
Step 10: On a floured surface, roll out one disk of dough to about 1/4-inch thickness. Cut out shapes using cookie cutters or a knife.
Step 11: Place the cookies on a parchment-lined baking sheet, spacing them about 2 inches apart.
Step 12: Repeat with the second disk of dough.
Step 13: Bake for 8-10 minutes or until the edges are lightly browned.
Step 14: Remove from oven and let cool on a wire rack for a few minutes before transferring to a cooling rack to cool completely.
Enjoy your delicious German anise Christmas cookies springerle!