Anise Star Christmas Cookies

The Smell of Christmas Morning

My kitchen on Christmas Eve always smells like licorice and lemon. It is a sweet, spicy smell. It makes me think of my own Nonna. She would hum old songs while she baked. I still smile at that memory.

These little cookies are her recipe. The anise flavor is like a gentle hug. It warms you right up. Doesn’t that smell amazing? That smell is why this matters. It turns a simple cookie into a memory you can hold.

A Little Dough, A Big Lesson

Making the dough is easy. You just pulse everything in the food processor. The trick is cold butter and shortening. This keeps the cookies light and tender.

One year, my grandson used melted butter. He was in a hurry. The cookies spread into one big, flat sheet! We still laugh at that. Now we know. Patience with the ingredients matters. Good things need a little chill sometimes.

Watching Them Bloom

Roll the dough into small balls. They look plain now. But just wait. In the hot oven, they puff up and crackle on top. It’s like little flowers blooming.

You must switch the baking sheets halfway through. This gives every cookie its turn in the best heat. Fun fact: that cracking happens because the baking powder makes the dough rise fast! Do you have a cookie that changes shape in the oven? I’d love to hear about it.

The Sweet Glaze of Togetherness

Let the cookies cool completely. This is the hard part! Then, we make the glaze. It’s just sugar, lemon juice, and a tiny more anise. Stir until it’s smooth as silk.

Here is where the fun begins. Dip or spread the glaze on each cookie. Then, shake on the colorful nonpareils. This is a job for helpers. Little fingers are the best at sprinkling. Do you like lots of sprinkles, or just a few?

More Than Just a Cookie

These are not fancy cookies. They are humble and simple. But that is their magic. For many Italian families, Christmas isn’t Christmas without them. The taste is a bridge to the past.

That is the second reason this matters. We bake to remember. We bake to share stories. We bake to say, “You are home.” What food makes you feel that way? Tell me about your family’s special recipe.

Ingredients:

Ingredient	Amount	Notes
all-purpose flour	2 cups (10 ounces/283 grams)
granulated sugar	½ cup (3 ½ ounces/99 grams)
baking powder	2 teaspoons
salt	½ teaspoon
unsalted butter	4 tablespoons	cut into ½-inch pieces and chilled
vegetable shortening	4 tablespoons	cut into ½-inch pieces and chilled
large eggs	2
anise extract	1 ¼ teaspoons	divided (1 tsp for dough, ¼ tsp for glaze)
vanilla extract	1 teaspoon
lemon zest and juice	1 teaspoon zest plus 2 tablespoons juice
confectioners’ sugar	1 ½ cups (6 ounces/170 grams)	for glaze
Multicolored nonpareils		optional, for decoration

Instructions

Step 1: First, get your oven ready. Move the racks to the middle spots. Heat it to 375 degrees. Line two baking sheets with parchment paper. This keeps the cookies from sticking. I always do this first. It makes everything easier later.

Step 2: Now, let’s make the dough. Put the flour, white sugar, baking powder, and salt in the food processor. Pulse it just to mix. Then add the cold butter and shortening pieces. Pulse until it looks like wet sand. (Keep your butter cold for the best texture!) Add the eggs, anise and vanilla extracts, and lemon zest. Process until a soft dough forms. Doesn’t that smell amazing already?

Step 3: Time to shape the cookies. Roll a tablespoon of dough into a ball. Place each ball on your baking sheet. Give them room to spread. Bake for 14 to 16 minutes. Switch the pans halfway through. You’ll know they’re done when the tops crack. The bottoms will be light gold. Let them cool completely on a rack.

Step 4: Let’s make the glaze. Whisk the powdered sugar, lemon juice, and a bit more anise extract. It should be smooth and pourable. Spread a little glaze on each cool cookie. Add colorful sprinkles right away. (The glaze sets fast, so decorate quickly!) Do you prefer lots of sprinkles or just a few? Share below! Let the glaze dry for 30 minutes. Then they are ready to share.

Creative Twists

These cookies are wonderful as they are. But you can play with the flavors. It’s fun to make them your own. My grandkids love to suggest new ideas. Here are a few simple twists we enjoy.

Try orange zest instead of lemon. It gives a sunny, warm flavor.
Dip half the glazed cookie in melted chocolate. A little chocolate makes everything special.
Add a tiny drop of red food coloring to the glaze. You get the prettiest pink cookies.
Which one would you try first? Comment below!

Serving & Pairing Ideas

I love serving these on my old china plate. They look so festive. Place them in a little circle. The sprinkles sparkle under the lights. You could also stack them on a cake stand. It makes them look extra fancy for guests. A sprig of fresh rosemary on the plate is pretty, too.

For a drink, a cup of hot cocoa is perfect. The chocolate and anise are old friends. For the grown-ups, a small glass of sweet dessert wine is lovely. It sips like a holiday. Which would you choose tonight?

Keeping Your Christmas Cookies Merry & Bright

These cookies stay fresh in a tin for about a week. Just layer them with parchment paper. For longer keeping, freeze them without the glaze.

Place the unglazed, baked cookies in a single layer on a tray. Freeze them solid first. Then you can pop them all into a freezer bag. They will keep for a month this way.

I once glazed cookies before freezing. What a sticky mess I had! Now I glaze them after they thaw. This keeps the sprinkles bright and the icing perfect.

Batch cooking lets you spread holiday joy. You can bake now and glaze later when friends visit. This matters because it saves you time during the busy season. Have you ever tried storing it this way? Share below!

Cookie Troubles? Let’s Fix Them Together

First, your dough might feel too sticky. Just chill it for twenty minutes. This makes rolling the balls much easier.

Second, the cookies can spread too much. Always use chilled butter and shortening. I remember when my first batch turned into one big cookie sheet!

Third, the glaze might be too runny or thick. Add sugar to thicken it. Add a drop of milk to thin it. Getting the glaze right matters for that lovely sweet finish. Which of these problems have you run into before?

Fixing small issues builds your cooking confidence. It also makes your treats taste just right. Every baker has a little trouble sometimes. That is how we learn.

Your Quick Questions, Answered

Q: Can I make these gluten-free?
A: Yes! Use a good gluten-free flour blend. The results will be very similar.

Q: Can I make the dough ahead?
A: You can make the dough one day ahead. Keep it wrapped tightly in the fridge.

Q: I don’t have anise extract.
A: You can use two tablespoons of anise seed instead. Grind the seeds finely first.

Q: Can I double the recipe?
A: Absolutely. Just mix it in two separate batches for best results.

Q: Are the sprinkles needed?
A: No, but they are fun! The glaze is tasty all on its own. *Fun fact: Nonpareils are the tiny round sprinkles. The word means “without equal” in French!* Which tip will you try first?

From My Kitchen to Yours

I hope you love making these special cookies. Their licorice smell fills the house with cheer. It reminds me of my own grandmother’s kitchen.

I would love to hear about your baking adventure. Tell me about your family’s favorite holiday treat too. Sharing stories is the best part of food. Have you tried this recipe? Let me know in the comments below.

Happy cooking!
—Elowen Thorn.