Ingredients:

  • 1/2 cup (113g) Unsalted butter, softened
  • 3/4 cup (150g) Granulated sugar
  • 3 Large eggs, room temperature
  • 2 tsp (10ml) Pure anise extract
  • 1 tsp (5ml) Vanilla extract
  • 3 cups (375g) All-purpose flour, leveled
  • 1 tbsp (12g) Baking powder
  • 1/4 tsp (1.5g) Salt
  • 2 tbsp (30ml) Whole milk
  • 2 cups (240g) Powdered sugar, sifted
  • 1 tsp (5ml) Anise extract (for glaze)
  • 3–4 tbsp (45-60ml) Warm milk or water
  • 1/4 cup (40g) Festive nonpareil sprinkles

Instructions:

  1. In a large bowl, cream softened butter and granulated sugar for approximately 3 minutes until pale and fluffy. Add eggs one at a time, beating well after each addition. Stir in 2 tsp anise extract and vanilla extract.
  2. Whisk together flour, baking powder, and salt in a separate bowl. Gradually incorporate the dry ingredients into the wet mixture on low speed until just combined. If dough is excessively stiff, add 2 tbsp whole milk.
  3. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper. Use a 1-tablespoon cookie scoop to drop rounded dough 2 inches apart.
  4. Bake for 8–10 minutes until puffed and set. Ensure bottoms are only pale golden and tops remain white. Transfer to a wire rack to cool completely.
  5. Whisk powdered sugar, 1 tsp anise extract, and milk until smooth. Dip the tops of stone-cold cookies into the glaze and immediately garnish with nonpareil sprinkles. Let set for 30 minutes.