Anise Cookies
User Reviews
5
Anise Cookies
Description
The Anise Cookies recipe starts by mixing dry ingredients—flour, baking powder, and salt—and creaming softened butter with sugar and eggs until fluffy and combined. Anise extract gives the dough its characteristic flavor reminiscent of licorice. The dough is chilled to firm up and then shaped into balls for even baking. Baking at 350°F yields cookies that are firm to the touch with dry tops, ideal for glazing. The glaze made from powdered sugar and milk is sifted and spread over cooled cookies, then decorated with sprinkles for a festive finish.
Using a kitchen scale or proper flour measuring prevents dense cookies. Room temperature butter and eggs help even mixing. Chilling dough limits spreading during baking. Cracks on cookie tops are normal and hidden beneath glaze. Variations include substituting anise with vanilla or other extracts like almond or peppermint to change the flavor profile.
These cookies can be enjoyed as a flavored treat for tea or coffee time and are suitable for holiday baking or casual snacking.
Ingredients
For the Cookie Dough:
- 2½ cups all-purpose flour (300g)
- 1½ teaspoons baking powder
- 1/2 teaspoon salt
- 6 tablespoons butter softened (85g, unsalted
- ½ cup granulated sugar (100g)
- 3 large egg
- 1½ teaspoons anise extract
For the Glaze:
- 1 cup powdered sugar (120g)
- 1½ tablespoons milk
- Sprinkles
Instructions
For the Cookie Dough:
- Preheat the oven to 350F. Line a small baking sheet or tray with wax or parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt. In a large mixing bowl, beat butter and sugar together on medium speed until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating until incorporated before adding the next. Stop to scrape down the bowl as needed. (Mixture will be runny and look lumpy.) Beat in the anise.
- Add the flour mixture, and beat on low speed just until combined. Scoop dough by 1 tablespoonful and place on a lined tray. Chill for 20 minutes or until firm enough to roll between your palms. Roll half of the dough scoops into smooth balls and place on a parchment-lined baking sheet about an inch apart. Keep the remaining dough refrigerated.
- Bake for 10 minutes or the cookies firm to the touch and the tops appear dry. Let cool completely on the baking sheets.
For the Glaze:
- Sift powdered sugar into a medium bowl. Whisk in the milk. Spoon about 1 teaspoon of glaze onto the top of each cookie. Decorate with sprinkles if desired. (The glaze sets fast, so either work quickly or glaze half and sprinkle before continuing.) Keep them on the parchment until the glaze is set, about 2 hours.
Notes
- Measure flour by weight or fluff it before measuring to avoid dense cookies.
- Using a cookie scoop ensures uniform size and even baking.
- Bring eggs to room temperature by warming in water prior to mixing for better incorporation.
- Chill dough before baking to reduce spreading of cookies.
- Cracks on baked cookies are covered by glaze and are normal.
- Substitute anise extract with vanilla or almond, lemon, or peppermint extracts for flavor variations.
Nutrition Information
Show DetailsNutrition Facts
Serving: 25servings
Amount Per Serving
Calories 130 kcal
% Daily Value*
| Calories | 130kcal | 7% |
| Carbohydrates | 22g | 7% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 30mg | 10% |
| Sodium | 82mg | 3% |
| Potassium | 24mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
| Vitamin A | 118IU | 2% |
| Calcium | 21mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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