anise cookie recipe
Discover the best anise cookie recipe with bold flavor, simple steps, and pro tips. A nostalgic treat perfect for any occasion—easy, sweet, and unforgettable!
Ingredients
Ingredients List
- 1 cup 200g granulated sugar
- Sweetens the dough and helps achieve that light golden finish.
- ½ cup 115g unsalted butter, softened
- Adds richness and moisture—room temperature is key for easy mixing.
- 2 large eggs
- These help bind everything together while giving the cookies a soft cakey bite.
- 2 cups 250g all-purpose flour
- Your classic base—provides structure without heaviness.
- 1½ tsp baking powder
- Lends just the right amount of lift for a tender texture.
- ½ tsp salt
- Balances sweetness and enhances the flavor of the anise.
- 2 tsp ground anise seed or 1 tsp anise extract
- The star of the show! Go with ground seed for a more subtle earthy note, or extract for a cleaner, stronger punch.
- Optional: powdered sugar for dusting
- Adds a festive bakery-style finish and a touch of extra sweetness.
- Tip: If you're using anise extract choose a high-quality one—cheap extracts can have a sharp, artificial taste.
Ingredient Notes & Swaps
- Dairy-free? Use a plant-based butter substitute.
- Lower sugar version? Cut the sugar by ¼ cup—flavor will still shine.
- No anise on hand? Try fennel seed crushed or a few drops of vanilla and almond extracts combined for a similar aromatic effect.
Instructions
Step-by-Step Instructions
Preheat your oven to 350°F (175°C).
- Cover your baking sheet with parchment paper to prevent sticking, ensure hassle-free cleanup, and promote evenly baked cookies every time. If you're using a dark baking sheet, consider reducing the oven temp by 5°F to prevent over-browning.
Cream the butter and sugar.
- In a large mixing bowl, beat together ½ cup unsalted butter and 1 cup granulated sugar until pale and fluffy—this takes about 2–3 minutes with an electric mixer. This step is crucial—it locks in moisture and creates that irresistible, tender crumb you’re craving!
Add eggs one at a time.
- Crack in 2 large eggs, beating well after each addition. The dough should be smooth and slightly thickened at this point.
Stir in the anise.
- Add 1–2 teaspoons of anise extract or ground anise seed, depending on your flavor preference. Start with less if you’re new to anise—it has a bold, licorice-like flavor.
Combine dry ingredients.
- In a separate bowl, whisk together:
- 2 cups all-purpose flour
- 1½ tsp baking powder
- ½ tsp salt
Mix it all together.
- Gradually add the dry mixture to the wet ingredients, mixing until just combined. You should have a soft, slightly sticky dough—avoid overmixing to keep the cookies light.
Scoop the dough.
- Use a small cookie scoop or tablespoon to drop dough onto the baking sheet, leaving 2 inches between each cookie for spreading.
Bake for 10–12 minutes.
- Look for lightly golden edges and set centers. Don’t wait for them to brown too much—they’ll finish setting as they cool.
Cool and (optionally) dust.
- Let the cookies rest on the baking sheet for 5 minutes to firm up slightly, then gently transfer them to a wire rack. This allows air to circulate evenly around each cookie, locking in their crisp edges while preserving that tender, melt-in-your-mouth center. Once cool, dust with powdered sugar for a classic finish.
Notes
This easy and nostalgic anise cookie recipe is perfect for both novice and seasoned bakers, delivering soft, delicately spiced cookies in under 30 minutes. Whether you're baking for the holidays or just for fun, these treats are sure to leave a lasting impression!