5.0 from 24 votes
Lebanese Anise Cookies
This Lebanese Anise Cookies recipe is a Middle Eastern spiced cookie traditionally made during Eid al-Fitr and Easter. Also called Ka'ak il Eid, these cookies are crisp, buttery, and melt-in-your-mouth delicious.
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 24 cookies
Calories: 146 kcal
Course:
Dessert
Cuisine:
Mediterranean , Middle Eastern , Lebanese
Ingredients
- 3 cups all-purpose flour
- ½ cup granulated sugar
- 1 tablespoon anise seed yansoon
- 1 tablespoon ka’ak spice blend
- 1 teaspoon yeast
- ¼ teaspoon salt
- 1 cup unsalted butter melted
- ¾ cup milk warm
Instructions
- Preheat oven to 350°F and line 2 baking sheets with parchment paper.
- In a large bowl, whisk together the flour, sugar, anise seed, ka’ak spice blend, yeast and salt. Add the melted butter and milk, stir with a silicone spatula until well combined and continue to mix until the dough becomes soft and smooth. Cover the bowl and allow it to rest for 10 minutes.
- Using a medium spring-loaded cookie scoop, scoop about 1.5 tablespoons of the batter and set on the prepared baking sheets. Roll into a ball and then rub with both hands to form a long rope about 6 inches long. Squeeze both ends of the rope together to form a ring and set back on parchment paper.
- Bake in the preheated oven until slightly puffed, firm and golden brown, about 20 minutes
- Cool on the baking sheet for 5 minutes, then transfer to wire racks to cool completely.
Cup of Yum
Notes
- Storage: Store the anise sugar cookies in an airtight container at room temperature in a dark place away from direct sunlight for up to 1 week.
- Store the anise sugar cookies in an airtight container at room temperature in a dark place away from direct sunlight for up to 1 week.
- Tips:
- Measure evenly. Cookies look best when they are uniform in shape and size. Using a cookie scoop or tablespoon to portion out helps achieve this.
- Cookies look best when they are uniform in shape and size. Using a cookie scoop or tablespoon to portion out helps achieve this.
- Chill the dough. Chilled dough makes shaping cookies easier. After the initial rise and when you've portioned out the cookie dough, cover them with plastic wrap and pop them into the fridge to chill for a few minutes. It'll make forming them into rings easier.
- Chilled dough makes shaping cookies easier. After the initial rise and when you've portioned out the cookie dough, cover them with plastic wrap and pop them into the fridge to chill for a few minutes. It'll make forming them into rings easier.
- Use fresh ingredients. Check the expiration dates on your spices and make sure your yeast is active.
- Check the expiration dates on your spices and make sure your yeast is active.
- Cool completely. Allow the cookies to cool completely on wire racks before serving or storing them to help them retain their crispiness.
- Allow the cookies to cool completely on wire racks before serving or storing them to help them retain their crispiness.
Nutrition Information
Serving
2cookies
Calories
146kcal
(7%)
Carbohydrates
17g
(6%)
Protein
2g
(4%)
Fat
8g
(12%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
2g
Trans Fat
0.3g
Cholesterol
21mg
(7%)
Sodium
28mg
(1%)
Potassium
34mg
(1%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
246IU
(5%)
Vitamin C
0.1mg
(0%)
Calcium
14mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 146
% Daily Value*
| Serving | 2cookies | |
| Calories | 146kcal | 7% |
| Carbohydrates | 17g | 6% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 21mg | 7% |
| Sodium | 28mg | 1% |
| Potassium | 34mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 246IU | 5% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 14mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.