These classic anise cookies are tender, easy, and covered in a glaze with sprinkles.
Enjoy these cookies as part of a holiday cookie tray or year-round!
Makes about 25 cookies
For the cookies:
1/2 cup butter
2/3 cup granulated sugar
2 cups all-purpose flour
3 teaspoons baking powder
1/4 teaspoon table salt
1 teaspoons anise extract (okay to use lemon or vanilla too!)
Directions for cookies:
– Sift flour, baking powder and salt together in a bowl. Set aside.
– In the microwave melt butter in a bowl.
– Beat the melted butter about 2 minutes.
– Add granulated sugar and mix well.
– Add eggs, one at a time, beating well after each addition, about 1 minute each.
– Mix in lemon extract.
– Add the flour mixture to the creamed mixture slowly, until fully incorporated. Don’t overmix.
– If the cookie dough is too sticky to roll in the palm of your hand, add a bit of flour. However, the dough should remain very soft, so don’t add too much.
– Roll the cookie dough in small balls (they puff up quite nicely) and place them on ungreased cookie sheets.
– Bake at 370 degrees F for 8-10 minutes (mine took 8 minutes). The bottoms of the cookies should be lightly browned but the tops of should remain light in color.
– Remove cookies from the cookie sheet immediately and move to a wire rack. Cool completely before glazing.
For the glaze:
- 2-3 tablespoons milk
- 1 cup powdered sugar
- 1 teaspoon lemon extract (okay to use anise or vanilla)
Directions for the glaze:
– Slowly mix milk with powdered sugar and lemon extract.
– The glaze needs to be thick to adhere to the cookie.
– Dip the top of each cookie into the glaze.
– Sprinkle each cookie with nonpareils and leave them to completely dry.