Josephine's Anise Cookies
User Reviews
5
Josephine's Anise Cookies
Description
This cookie recipe creates soft anise-flavored cookies by combining milk, vegetable oil, sugar, eggs, and a significant amount of anise extract, giving a pronounced licorice aroma and taste. Flour, baking powder, and a pinch of salt are mixed in to form a smooth batter that rests before baking. The batter is dropped by teaspoonfuls onto parchment-lined sheets and baked at 350°F for a short time until the centers bounce back without browning.
Once cool, the cookies receive a glaze made from confectioners sugar, milk, salt, and anise-flavored liqueur or extract. Decoration with multicolored nonpareils adds visual appeal. The glaze sets on the cookies, balancing their mild sweetness with aromatic anise notes. These cookies are delicate and best enjoyed fresh, as the color of the sprinkles may bleed over time.
The recipe suggests using up to one tablespoon of anise extract for a stronger flavor, or reducing to 1 1/2–2 teaspoons for a subtler taste depending on the brand and personal preference. Cleanup is simplified by placing wax paper under cooling racks during glazing. The cookies are not suited for freezing.
Ingredients
Cookies
- 1/2 cup milk
- 1/2 cup vegetable oil or corn oil
- 1 cup granulated sugar
- 3 egg room temperature, large
- 1-1/2 anise extract up to 3 teaspoons, pure
- 3 cups all-purpose flour
- 1-1/2 tablespoons baking powder
- salt pinch
Glaze
- 1-1/2 cups confectioners sugar
- 3 tablespoons milk
- salt pinch
- 1 tablespoon anisette liqueur OR
- 1/2 teaspoon anise extract pure
- nonpareils multicolored, for decorating
Instructions
Make the cookies
- In a large bowl, whisk together milk, oil, granulated sugar, eggs, and anise extract until well-combined. Add flour, baking powder, and salt, and mix with a wooden spoon until smooth. Set aside and let batter rest for 10-15 minutes.
- Preheat oven to 350 degrees F with rack in the upper-middle position. Line three baking sheets with parchment paper. Drop cookie batter by rounded teaspoonfuls onto the baking sheets, about 1-1/2 inches apart. (I use a 1-1/2 teaspoon cookie scoop.)
- Bake, one sheet at a time, for 10 minutes, until centers of cookies bounce back when gently pressed. The cookies should not brown. Remove from oven and let rest 2-3 minutes.
- While cookies are still warm, remove from baking sheets by gently lifting each cookie while peeling back the parchment paper (a thin crumb impression of the cookies will remain on the parchment; this is normal.) Transfer cookies to wire racks to cool before glazing.**
Make the glaze
- In a medium bowl, whisk together confectioner's sugar, milk, salt, and anise extract or liqueur until smooth (I use liqueur). When cookies have cooled to room temperature, dip tops into glaze and sprinkle immediately with nonpareils. Let stand at room temperature until glaze is dry.
Notes
- Use up to one tablespoon of anise extract for a pronounced flavor or reduce to 1 1/2 to 2 teaspoons for milder taste depending on extract strength.
- Placing wax paper under cooling racks during glazing helps catch drips and eases cleanup.
- The color from nonpareils may bleed into the glaze over time; this is normal and does not affect taste.
- These cookies are best consumed within one to two days and are not recommended for freezing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 54cookies
Amount Per Serving
Calories 66 kcal
% Daily Value*
| Calories | 66kcal | 3% |
| Carbohydrates | 10g | 3% |
| Protein | 1g | 2% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 9mg | 3% |
| Sodium | 5mg | 0% |
| Potassium | 26mg | 1% |
| Sugar | 4g | 8% |
| Vitamin A | 20IU | 0% |
| Calcium | 11mg | 1% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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