Description
This anise cookies recipe brings a nostalgic, aromatic delight with tender texture and delicate flavor, perfect for family gatherings. It’s a simple, foolproof method for homemade treats that outshine store-bought versions.
Ingredients
- 115 g (0.5 cup) unsalted butter, softened
- 200 g (1 cup) granulated sugar
- 2 large eggs
- 1 teaspoon alcohol-free anise extract
- 0.5 teaspoon alcohol-free vanilla extract
- 300 g (2.33 cups) all-purpose flour
- 2 teaspoons baking powder
- 0.25 teaspoon fine sea salt
- 60 ml (0.25 cup) milk
- 1 tablespoon whole anise seeds (optional)
- 200 g (1.75 cups) powdered sugar, sifted (for glaze)
- 30 ml (2 tablespoons) milk (for glaze)
- 1 teaspoon rosewater (for glaze)
- Pinch beet powder (optional, for glaze)
- 50 g (0.5 cup) shelled unsalted pistachios (for candied pistachios)
- 30 g (2 tablespoons) granulated sugar (for candied pistachios)
- 15 ml (1 tablespoon) water (for candied pistachios)
Instructions
- Cream Butter and Sugar: In a large bowl, use an electric mixer to beat softened unsalted butter with granulated sugar on medium speed until light and fluffy, about 3-4 minutes.
- Add Eggs and Anise: Beat in the eggs one at a time, ensuring each is fully incorporated. Then stir in the alcohol-free anise extract and vanilla extract until just combined.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, and fine sea salt. If using, stir the whole anise seeds into these dry ingredients.
- Gradually Add Dry to Wet: Slowly add the dry ingredients to the wet, alternating with the milk. Begin and end with dry ingredients, mixing on low speed until just combined and a soft dough forms. Do not overmix; overmixing results in tough cookies.
- Chill the Dough: Wrap the dough in plastic wrap and chill it in the refrigerator for at least 30 minutes. This helps the cookies hold their shape during baking and prevents spreading.
- Form and Bake: Preheat your oven to 180°C (350°F) and line two baking sheets with parchment paper. Drop rounded teaspoons of dough onto the prepared sheets, spacing them about 5 cm (2 inches) apart. Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set.
- Cool Cookies: Let the freshly baked anise cookies cool on the baking sheets for 5 minutes to firm up before carefully transferring them to a wire rack to cool completely.
Notes
To avoid tough cookies, do not overmix the dough. Prevent dry, hard cookies by removing them from the oven when edges are barely golden and centers are set. Chilling the dough for at least 30 minutes is crucial for maintaining shape and preventing spreading during baking.
- Prep Time: 50 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120 calories
- Sugar: 12 g
- Sodium: 20 mg
- Fat: 4 g
- Saturated Fat: 2 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 10 mg