Anise and cinnamon take these traditional butter cookies from simple and sweet to spiced and spectacular!


3 dozen (3-inch) cookies


  • 1 1/4 cups (2 1/2 sticks) butter, softened
  • 1 cup Domino® Organic Raw Cane Sugar divided
  • 1 large egg, room temperature
  • 1 teaspoon anise seeds
  • 1/2 teaspoon anise extract
  • 3 1/4 cups unbleached all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon cinnamon


Preheat oven to 350°F. Line baking sheets with parchment paper; set aside.

In a mixing bowl, cream together butter and 3/4 cup sugar. Add egg; mix well. Add anise seeds and extract; mix.

In a separate bowl, combine flour and baking powder. Add flour, 1/2 cup at a time, to the sugar mixture, mixing after each addition. Dough will come together and form a ball.

Roll out dough between 2 pieces of parchment paper.

Cut out dough using star- and crescent-shaped cookie cutters. Place cookie cutouts on prepared baking sheets.

In a small bowl, mix cinnamon and remaining sugar together. Sprinkle each cookie with cinnamon/sugar mixture.

Bake 6 to7 minutes. Remove from oven and cool on wire racks.

Store cookies in an airtight container for up to 2 weeks.