Introduction

The Ultimate Cinnamon Anise Cookie is a delightful treat that balances warm cinnamon with the unique licorice flavor of anise. These crisp, spiced cookies are perfect for holiday gatherings or anytime you want a comforting, aromatic snack.

The image shows several diamond-shaped cookies, all light brown with a soft, crumbly texture. Each cookie is lightly dusted with fine white sugar that gives a frosted look. The cookies are evenly spaced on a white plate with small, subtle dark speckles. There is a star anise placed near the edge of the plate, adding a dark brown contrast. The setting is on a smooth white marbled surface, and the cookies appear to be freshly baked with slightly rounded edges. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup (7 ounces/198 grams) sugar
1 teaspoon ground cinnamon
1 tablespoon anise seeds
8 tablespoons unsalted butter, softened
8 tablespoons vegetable shortening, cut into 1-inch chunks
1/2 teaspoon salt
1 large egg yolk
1 teaspoon vanilla extract
2 cups (10 ounces/283 grams) all-purpose flour

Instructions

Step 1: Line 2 baking sheets with parchment paper. In a small bowl, combine sugar and cinnamon; set aside 1/2 cup of this cinnamon sugar mixture in a shallow dish. Using a spice grinder, grind the anise seeds until finely ground, about 10 seconds.
Step 2: In a stand mixer fitted with a paddle attachment, beat the butter, shortening, salt, remaining cinnamon sugar, and ground anise on medium-high speed until light and fluffy, about 3 minutes, scraping down the bowl as needed.
Step 3: Add the egg yolk and vanilla extract to the mixture and beat until combined.
Step 4: Reduce the mixer speed to low and gradually add the flour. Mix just until the dough comes together, about 10 seconds.
Step 5: Place the dough onto a piece of parchment paper and roll it into a 9-inch circle about 1/2-inch thick. Transfer the dough on the parchment to a large plate, cover with plastic wrap, and refrigerate until firm, roughly 30 minutes. Meanwhile, preheat the oven to 350°F (175°C) and adjust oven racks to upper-middle and lower-middle positions.
Step 6: Remove the dough from the refrigerator and transfer it, still on the parchment, to a cutting board. Using a knife or pizza cutter, cut the dough lengthwise into 1-inch-wide strips, then cut diagonally to form diamond shapes about 1 inch wide.
Step 7: Space the diamond-shaped cookies evenly on the prepared baking sheets, about 20 cookies per sheet.
Step 8: Bake the cookies for about 15 minutes, until they are set and just starting to brown. Halfway through baking, switch the baking sheets between racks and rotate them for even baking.
Step 9: Let the cookies cool on the sheets for 5 minutes. Then, gently toss a few cookies at a time in the reserved cinnamon sugar mixture to coat.
Step 10: Transfer the coated cookies to wire racks and let cool completely, about 1 hour.

Tips & Variations

For a more intense anise flavor, lightly toast the anise seeds before grinding.
You can substitute half of the vegetable shortening with butter for a richer taste.
If you prefer a smoother texture, pulse the dough briefly in a food processor before rolling out.
Try adding a pinch of ground cloves or nutmeg to the cinnamon sugar for a holiday twist.

Storage

Store the cookies in an airtight container at room temperature for up to 1 week. They also freeze well; place them in a zip-top bag or container and freeze for up to 3 months. To enjoy, thaw at room temperature and re-crisp in a 300°F oven for a few minutes if desired.

How to Serve

A white plate with a thin brown rim holds ten diamond-shaped cookies with a light brown color and a coarse sugar coating that gives them a sparkling texture. Each cookie has a smooth surface with slightly rounded edges and a soft, crumbly look. Scattered around the cookies on the plate are a few star anise pods and small black seeds, adding visual interest. A small silver fork with a wooden handle rests on the edge of the plate. The plate sits on a white marbled surface, enhancing the warm tones of the cookies. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole anise seeds instead of grinding them?

Whole anise seeds can be used, but grinding them releases more flavor and ensures a better texture in the cookies.

What can I substitute for vegetable shortening?

You can replace vegetable shortening with an equal amount of unsalted butter, though this may slightly change the texture, making the cookies a bit softer and richer.