Rolled 3/8 inch deep, baked at 375 degrees F for 7 minutes.
Rolled 1/4 inch thick, baked at 350 degrees F for 6 minutes, then dropped cookie sheet on counter and baked an additional 2 minutes.
Rolled 1/4 inch thick, chilled in freezer 5 minutes, baked at 350 degrees F for 8 minutes.
Rolled 3/16 inch thick, chilled in freezer 5 minutes, baked at 350 degrees F 7 minutes.
Rolled 3/16 inch thick, chilled in freezer 5 minutes, baked at 325 degrees F 8 minutes.
Rolled 3/16 inch thick, chilled in freezer 5 minutes, baked at 325 degrees F 6 minutes, then dropped cookie sheet and baked for 2 more minutes.
My Thoughts and Opinions
I was pleased with the design definition in all cases; but the least defined sample was #1 which prompted me to roll the dough more thinly for tests # 5 - 6. In fact the definition is much the same in # 2 - 6 and the best of these was #5. The higher temperature of 375 browned very quickly, so if you want a whiter cookie, go with a lower temperature. In samples 2 and 6 I dropped the cookie sheet to deflate the rising and then finished baking the cookies and found this to be unnecessary because it did not make the design that much sharper.
Sampling for taste and texture, I found that # 3 was drier (too thin??) and # 6 was a bit tougher, most probably because of more reworked dough. I thought the taste of all the cookies was similar, but wished I had added more vanilla and think I will try a classic sugar cookie combo of almond and vanilla or lemon and vanilla on my next effort. These were all soft in texture, rather than a crisp cookie. If you would like a crisper cookie, you could bake 1 - 2 minutes longer, but this cookie would get much browner than a Springerle because of the higher butter and sugar content. But that might be your preference.
My personal choice: number 5 with nice definition and a pleasing texture and taste.
If you decide to try a new cookie recipe or make adjustments, keep careful notes on your changes so that you can decide which changes make the best impact on your cookies.
Stay Warm and Happy Baking,