Dessert

The Ultimate Cinnamon Anise Cookie Recipe

ByClara Bennett January 28, 2026January 28, 2026

Introduction

The Ultimate Cinnamon Anise Cookie is a delightful treat combining warm cinnamon and aromatic anise flavors. These crisp, diamond-shaped cookies are perfect for sharing with friends or enjoying alongside your favorite cup of tea.

A white plate with a thin brown edge holds nine diamond-shaped cookies arranged neatly. Each cookie is light brown with a coarse sugar coating on top, giving a grainy texture. The cookies are slightly thick and look soft with smooth edges. Two star anise pieces are placed on the plate near the bottom left, adding a decorative touch. A fork with a brown handle rests on the top right side of the plate, and the whole setting is on a white marbled surface. 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 two baking sheets with parchment paper. In a small bowl, combine sugar and cinnamon. Reserve 1/2 cup of this cinnamon sugar 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 the paddle attachment, beat the softened butter, vegetable shortening, salt, the remaining cinnamon sugar, and ground anise on medium-high speed until light and fluffy, about 3 minutes. Scrape down the bowl as needed.
Step 3: Add the egg yolk and vanilla extract, mixing until combined. Reduce the mixer speed to low and gradually add the flour. Mix until the dough forms, about 10 seconds.
Step 4: On a piece of parchment paper, roll the dough 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, about 30 minutes. Meanwhile, adjust oven racks to the upper-middle and lower-middle positions and preheat the oven to 350°F (177°C).
Step 5: Transfer the chilled dough, still on 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 1-inch-wide diamond shapes. Space the cookies evenly on the prepared baking sheets, about 20 per sheet.
Step 6: Bake the cookies until they are set and just beginning to brown, about 15 minutes. Switch and rotate the sheets halfway through baking for even cooking. Let the cookies cool on the sheets for 5 minutes.
Step 7: Toss the warm cookies gently, a few at a time, in the reserved cinnamon sugar. Transfer them to wire racks and let cool completely, about 1 hour.

Tips & Variations

For an extra anise kick, add a few drops of anise extract along with the vanilla.
You can substitute vegetable shortening with all-butter if you prefer a richer flavor.
If you don’t have a spice grinder, crush the anise seeds using a mortar and pestle.
Store baked cookies in an airtight container to keep them crisp.

Storage

Store the cookies in an airtight container at room temperature for up to one week. For longer storage, freeze the cookies in a sealed container for up to 3 months. To enjoy after freezing, thaw them at room temperature and, if desired, warm briefly in a low oven to refresh their crispness.

How to Serve

A round white plate with a brown rim holds nine diamond-shaped cookies arranged neatly, each coated with a light layer of granulated sugar giving a sandy texture. The cookies have a soft tan color and smooth edges, with two star anise placed on the plate as decoration. A small silver fork with a wooden handle rests on the upper right side of the plate. The scene is set on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cookies without vegetable shortening?

Yes, you can replace vegetable shortening with an equal amount of unsalted butter for a richer flavor, though the texture may be slightly less crisp.

How do I grind anise seeds if I don’t have a spice grinder?

If you don’t have a spice grinder, use a mortar and pestle to crush the anise seeds finely. Alternatively, you can wrap them in a clean towel and crush them with a rolling pin.