These Anise Seed Sugar Cookies are a MUST for the holidays! They’re so festive and delicious!
We’re rounding out the week here at the BHK with one of my favorite Christmas cookies of all time folks.
These Anise Seed Sugar Cookies bring back special memories from my childhood.
If you’re a regular follower of the blog, you know I’ve mentioned that growing up, both my mother and grandmother were amazing cooks, right?
Everything they made, whether something as basic as Gram’s meatloaf and mashed potatoes to Mom’s lobster thermidor, was delicious and something to remember.
But ya know what? Baking was not Gram and Mom’s thing.
But one Christmas, totally out of the blue, Mom decided she was going to make my Great Aunt Ag’s, anise sugar cookies.
I was probably 10 or 12, and honestly I can remember the day like it was yesterday.
I think it’s etched so vividly in my memory because it was something so out of character for my Mom to be baking in the kitchen. And cut-out cookies no less. You would have thought she would have tried an easy, drop cookie recipe, but nope, she went all in.
The smell of the anise seed and those cookies baking was heavenly!
I distinctly remember enjoying more than my share. I couldn’t resist.
Mom cut out all kinds of Christmasy shapes and sprinkled them with red and green sanding sugars. They were beautiful and baked up perfectly.
Every year since, I make these Anise Seed Sugar Cookies and they take me right back to my childhood.
I know cut-out cookies require a bit more effort, but these are buttery, crispy, and that anise flavor is sooooo good. They’re totally worth it!
A Few Cook’s Notes for Anise Seed Sugar Cookies Recipe:
I used my mortar and pestle to crush my anise seeds. If you don’t have one, use the bottom of a heavy frying pan to crush your seeds. If you crush the seeds you’ll have a more intense anise flavor to your cookies.
I used a 3-inch fluted cookie cutter for my wreaths with a 1 1/2-inch cookie cutter center.
I decided to cut them out into wreaths this season, sprinkle with some green sanding sugar, edible gold stars (my fave) and a dusting of confectioners’ sugar to make them look like snow covered wreaths.
They most deifinitely have secured a coveted spot in my 2018 Holiday Cookie Box, which will be coming at ya on Monday of next week guys, so stay tuned.
I hope these become a special family favorite at your house too! Happy Holiday Baking! Enjoy!
- 2 3/4 cups all-purpose flour
- 1 Tbsp. anise seeds, slightly crushed
- 2 tsp. baking powder
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 tsp. vanilla extract
- 1 large egg, room temperature
- green sanding sugar, edible gold stars, confectioners' sugar, for sprinkling
- Preheat oven to 350 degrees. Line a large baking sheet with parchment paper. Set aside.
- In a large bowl whisk together flour, anise seeds and baking powder. Use a spoon to measure flour into measuring cup and level with a knife so as not to over measure.
- In the bowl of stand mixer, cream butter and sugar until fluffy. Add vanilla extract and egg and continue to beat until well blended.
- Add the flour mixture to the butter mixture one cup at a time until incorporated.
- Turn dough out onto a lightly floured surface. Separate into three smaller portions. Roll dough out to 1/4 inch thickness and cut using 3-inch round cookie cutter placing 1 inch apart on prepared tray. Use the 1 1/2-inch round cutter to cut centers from the cookies. Sprinkle with sugar and edible stars.
- Transfer to prepared sheet and bake for 10-12 minutes or until lightly browned. Remove from oven and let cool on tray for 5 minutes before removing to wire rack to cool completely. Dust with confectioners' sugar, if desired.