Ingredients:

  • 3 cups (360 g) All-Purpose Flour
  • 2 tsp (10 g) Baking Powder
  • 1/2 tsp (3 g) Salt
  • 1/2 cup (113 g) Unsalted Butter (softened)
  • 1 cup (200 g) Granulated Sugar
  • 3 Large Eggs
  • 1/4 cup (60 ml) Whole Milk (room temp)
  • 1 Tbsp (8 g) Lemon Zest (finely grated)
  • 1 tsp (5 ml) Anise Extract
  • 2 cups (240 g) Powdered Sugar (sifted)
  • 3-4 Tbsp (45-60 ml) Whole Milk or Water (for glaze)
  • 1 Tbsp (15 ml) Fresh Lemon Juice (for glaze)
  • 1/2 tsp (2.5 ml) Anise Extract (for glaze)
  • Nonpareil Sprinkles (optional)

Instructions:

  1. Whisk together the flour, baking powder, and salt in a medium bowl. Set aside.
  2. In the bowl of a stand mixer, cream the softened butter and granulated sugar until light, fluffy, and pale yellow (about 3-4 minutes). Scrape down the bowl.
  3. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the lemon zest and anise extract.
  4. Alternately add the dry ingredient mixture and the milk, beginning and ending with the dry ingredients. Mix only until just combined; do not overmix.
  5. Cover the dough bowl tightly and chill in the refrigerator for at least 60 minutes to firm it up.
  6. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop rounded tablespoons of chilled dough onto the sheets, spacing them 2 inches apart.
  7. Bake for 10–12 minutes until the edges are just barely set and the tops are puffy but still pale white.
  8. Transfer the cookies immediately to a wire rack to cool completely before glazing.
  9. For the glaze: Whisk the sifted powdered sugar, milk/water, lemon juice, and anise extract until smooth. Adjust consistency to be thick but pourable.
  10. Dip the top of each cooled cookie into the glaze, letting excess drip off. Immediately place back on the wire rack and top with sprinkles if desired before the glaze sets. Let the glaze set fully (about 30 minutes) before storing.