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The Ultimate Cinnamon Anise Cookie Recipe

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★★★★★

5 from 117 reviews

These Ultimate Cinnamon Anise Cookies are a delightful blend of warm cinnamon and aromatic anise, baked to perfection for a crispy yet tender texture. Their diamond shape and coating of cinnamon sugar make them perfect for a cozy snack or festive treat.

Ingredients

Scale

Spices and Sugar

  • 1 cup (7 ounces/198 grams) sugar
  • 1 teaspoon ground cinnamon
  • 1 tablespoon anise seeds
  • 1/2 cup reserved cinnamon sugar (from combined sugar and cinnamon)

Wet Ingredients

  • 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

Dry Ingredients

  • 2 cups (10 ounces/283 grams) all-purpose flour

Instructions

  1. Prepare Baking Sheets and Spice Mix: Line two baking sheets with parchment paper. In a small bowl, combine sugar and cinnamon, reserving 1/2 cup of this cinnamon sugar mixture in a shallow dish for later. Grind anise seeds finely using a spice grinder for about 10 seconds to release their flavor.
  2. Make the Dough: Using a stand mixer fitted with the paddle attachment, beat together the softened butter, vegetable shortening, salt, remaining cinnamon sugar, and ground anise seeds on medium-high speed until the mixture is light and fluffy, about 3 minutes. Scrape down the bowl as needed to ensure everything is evenly mixed. Add the egg yolk and vanilla extract, mixing until combined.
  3. Add Flour and Chill Dough: Reduce the mixer speed to low and gradually add the all-purpose flour, mixing just until the dough comes together, about 10 seconds. Transfer the dough onto a piece of parchment paper and roll it into a 9-inch circle approximately 1/2-inch thick. Place the rolled dough on a large plate, cover it with plastic wrap, and refrigerate until firm, about 30 minutes. Meanwhile, adjust oven racks to upper-middle and lower-middle positions and preheat the oven to 350°F (175°C).
  4. Cut Dough into Shapes: Remove the dough from the refrigerator and transfer it, still on the parchment paper, to a cutting board. Using a knife or pizza cutter, cut the dough lengthwise into 1-inch-wide strips, then cut those strips diagonally into 1-inch-wide diamond shapes. Arrange the diamond-shaped dough pieces evenly spaced on the prepared baking sheets, about 20 cookies per sheet.
  5. Bake the Cookies: Bake the cookies for approximately 15 minutes, or until they are set and just beginning to brown. Halfway through baking, switch the position of the baking sheets and rotate them to promote even baking.
  6. Cool and Coat with Cinnamon Sugar: Let the cookies cool on the baking sheets for 5 minutes. Then gently toss the cookies in the reserved cinnamon sugar a few at a time to coat them evenly. Transfer the cookies to wire racks and allow them to cool completely, about 1 hour, before serving or storing.

Notes

  • Ensure the anise seeds are finely ground to evenly distribute their flavor in the dough.
  • Refrigerating the dough firms it up, making it easier to cut neat diamond shapes.
  • Switching and rotating the baking sheets midway through baking helps achieve even color and texture.
  • Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
  • These cookies pair wonderfully with tea or coffee for a cozy afternoon treat.

Keywords: cinnamon anise cookies, spiced cookies, holiday cookies, diamond cookies, cinnamon sugar cookies

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