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The Ultimate Cinnamon Anise Cookie Recipe

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★★★★★

4.4 from 113 reviews

These Ultimate Cinnamon Anise Cookies combine the warm, comforting flavors of cinnamon and anise in a buttery, tender cookie. Perfectly spiced and delicately crisped, these diamond-shaped cookies are rolled in cinnamon sugar for an irresistible finish. Ideal for holiday treats or everyday indulgence, they are simple to make and sure to delight.

Ingredients

Scale

Dry Ingredients

  • 1 cup (7 ounces/198 grams) sugar
  • 1 teaspoon ground cinnamon
  • 1 tablespoon anise seeds
  • 1/2 teaspoon salt
  • 2 cups (10 ounces/283 grams) all-purpose flour

Wet Ingredients

  • 8 tablespoons unsalted butter, softened
  • 8 tablespoons vegetable shortening, cut into 1-inch chunks
  • 1 large egg yolk
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare Baking Sheets and Cinnamon Sugar: Line two baking sheets with parchment paper. In a small bowl, combine sugar and cinnamon, setting aside 1/2 cup of the cinnamon sugar mixture in a shallow dish for finishing the cookies later. Grind anise seeds finely using a spice grinder, about 10 seconds.
  2. Mix Butter, Shortening, and Flavorings: Using a stand mixer fitted with a paddle attachment, beat together softened butter, vegetable shortening, salt, remaining 1/2 cup cinnamon sugar, and ground anise on medium-high speed until the mixture is light and fluffy, approximately 3 minutes. Scrape down the bowl as needed for even mixing. Add the egg yolk and vanilla extract and mix until combined.
  3. Add Flour and Form Dough: Reduce mixer speed to low, gradually add the all-purpose flour, and mix just until the dough forms, about 10 seconds. Avoid overmixing to keep cookies tender.
  4. Shape Dough and Chill: Lay out a piece of parchment paper and roll the dough into a 9-inch circle about 1/2-inch thick. Transfer the dough with parchment to a large plate, cover tightly with plastic wrap, and refrigerate until firm, around 30 minutes. Meanwhile, adjust oven racks to upper-middle and lower-middle positions and preheat oven to 350°F (175°C).
  5. Cut Dough Into Diamonds: Remove dough from refrigerator and transfer it, still on the parchment paper, to a cutting board. Using a knife or pizza cutter, slice the dough lengthwise into 1-inch-wide strips, then cut diagonally across those strips to make diamond shapes. Evenly space about 20 cookies per baking sheet.
  6. Bake Cookies: Bake the cookies for about 15 minutes, until they are set and just beginning to brown around the edges. Halfway through baking, switch and rotate the baking sheets for even baking.
  7. Cool and Sugar Coat: Let the cookies cool on the baking sheets for 5 minutes, then gently toss them in the reserved cinnamon sugar to coat. Transfer the cookies to wire racks to cool completely, about 1 hour. This step ensures a sweet, crunchy cinnamon sugar finish.

Notes

  • Grinding the anise seeds fresh enhances the cookie’s flavor compared to pre-ground anise.
  • Chilling the dough helps maintain the cookie shape during baking and prevents spreading.
  • The combination of butter and shortening gives these cookies a tender yet crisp texture.
  • Store cookies in an airtight container at room temperature for up to 1 week.
  • For a stronger anise flavor, you can increase the anise seeds slightly, but avoid overpowering the cinnamon.

Keywords: cinnamon anise cookies, spiced cookies, holiday cookies, homemade cinnamon cookies, anise flavored dessert

Find it online: https://tastybella.com/the-ultimate-cinnamon-anise-cookie-recipe/