Description
These Anise Cookies are light, buttery, and lightly spiced with a fragrant anise extract glaze. Perfectly soft with a delicate crisp edge, they’re rolled into small balls, baked until just golden at the edges, and finished with a sweet anise-flavored glaze that adds a glossy, flavorful touch. Ideal for festive occasions or a comforting sweet treat.
Ingredients
Scale
Wet Ingredients
- 1/2 cup unsalted butter (room temperature)
- ½ cup shortening
- 4 eggs (room temperature)
- 2 teaspoons anise extract
- 2 tablespoons milk (or cream)
Dry Ingredients
- ¾ cup granulated sugar
- 3 cups all-purpose flour
- 5 teaspoons baking powder
- ¼ teaspoon salt
- 2 cups powdered sugar
Instructions
- Heat Fats: Melt the butter and shortening in the microwave in 15 second increments, taking care not to overheat to avoid splattering or explosion.
- Combine Fats: Pour the melted butter and shortening into a mixing bowl to prepare for mixing.
- Add Eggs: On medium mixer speed, add the eggs one at a time, thoroughly mixing after each addition to ensure a smooth batter.
- Add Sugar and Flavor: Mix in the granulated sugar and anise extract evenly into the wet ingredients.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the flour, baking powder, and salt until well combined.
- Incorporate Dry Mixture: Gradually add the dry mixture to the wet mixture at medium mixer speed, mixing just until no flour is visible; avoid over mixing for tender cookies.
- Preheat Oven: Set the oven to 375°F (190°C) to reach the optimal baking temperature.
- Prepare Baking Sheet: Line a baking sheet with parchment paper for easy cookie removal and cleanup.
- Shape Cookies: Scoop ½ tablespoon of dough and roll it into a smooth ball with your hands. Place each ball onto the prepared baking sheet.
- Arrange Cookies: Repeat rolling and placing dough balls, spacing them approximately 2 inches apart to allow for spreading during baking.
- Bake Cookies: Bake for 7-9 minutes or until edges just start to turn golden brown, while the tops remain light. Remove from oven and allow to continue baking on the hot sheet for a few minutes before transferring to a wire rack to cool completely.
- Make Glaze: Once cookies are cool, whisk powdered sugar and milk one tablespoon at a time in a small bowl until glaze is smooth and just runny enough to dip the cookies.
- Glaze Cookies: Dip each cookie halfway into the glaze, allow excess to drip off, then place on wire rack. Garnish with nonpareils as desired.
- Dry and Store: Let the glaze dry completely before storing cookies in an airtight container to maintain freshness.
Notes
- Use room temperature eggs and butter for easier mixing and better texture.
- Do not over mix the dough once the flour is added to ensure tender cookies.
- If you don’t have anise extract, you can substitute with a combination of anise seeds ground finely, or fennel extract for a similar flavor.
- Allow cookies to cool completely before glazing to avoid melting the glaze.
- Store cookies in an airtight container at room temperature for up to one week.
