Why You’ll Love This Recipe
I love how these cookies blend simplicity with sophistication. The rolled dough is easy to work with, and cutting them into wreath shapes adds a decorative touch without any piping or complicated designs. The crushed anise seeds infuse the cookies with a gentle licorice note, which pairs beautifully with the buttery base. These are perfect for a holiday cookie exchange or just to enjoy with a warm mug of tea or coffee.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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unsalted butter, softened
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sugar
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large egg
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vanilla extract
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all-purpose flour
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anise seeds, crushed
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baking powder
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sanding sugar (preferably green for a festive touch)
Directions
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I preheat my oven to 350°F and line a baking sheet with parchment paper.
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In a large mixing bowl, I cream the softened butter and sugar until light and fluffy using a hand-held mixer.
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I add in the egg and vanilla extract, beating well until the mixture turns creamy and smooth—this takes about 3 minutes.
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In another bowl, I whisk together the flour, baking powder, and crushed anise seeds.
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Gradually, I add the dry mixture to the butter mixture, one cup at a time, beating after each addition until a dough forms.
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I divide the dough into three equal portions for easier handling.
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Working with one portion at a time, I roll it out between two sheets of parchment paper to ¼ inch thickness. I skip the flour to avoid drying the dough.
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After peeling off the top sheet of parchment, I use two round cutters (one larger, one smaller) to cut out wreath shapes.
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Using a metal spatula, I carefully transfer each wreath to the prepared baking sheet.
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I sprinkle the tops with green sanding sugar for that holiday sparkle.
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I bake the cookies for 10 minutes, then let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to finish cooling.
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I repeat the process with the remaining dough portions.
Servings and Timing
This recipe makes 32 cookies, depending on the size of the cutters used.
Prep time: 40 minutes
Cook time: 10 minutes
Total time: 50 minutes
Variations
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I like to swap the vanilla extract with almond extract for a nuttier aroma.
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If I want a more pronounced licorice flavor, I toast the anise seeds lightly before crushing.
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For a colorful tray, I use both green and red sanding sugars.
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I’ve also used star-shaped cutters for a more whimsical holiday look.
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A drizzle of white chocolate adds a touch of elegance and a hint of sweetness.
Storage/Reheating
I store these cookies in an airtight container at room temperature for up to one week.
If I need to keep them longer, I freeze them in layers with parchment between each. They last well for up to 3 months in the freezer.
I don’t reheat them, as their texture is best enjoyed at room temperature.
FAQs
What do anise wreath cookies taste like?
They have a buttery base with a subtle licorice flavor from the crushed anise seeds. The texture is crisp around the edges but tender in the center.
Can I use ground anise instead of crushed seeds?
Yes, but I prefer the texture and slightly stronger flavor that crushed seeds provide. If using ground anise, I use slightly less—about 2 teaspoons.
How do I keep the dough from sticking when rolling?
I roll the dough between two sheets of parchment paper. It prevents sticking without the need for extra flour, which can dry out the dough.
Can I make the dough in advance?
Absolutely. I often make the dough a day ahead and refrigerate it. When I’m ready to roll, I let it sit out for 15–20 minutes to soften slightly.
Why did my cookies lose their shape?
Overhandling the dough or baking on a warm sheet can cause spreading. I always work with chilled dough and cool baking sheets for best results.
Conclusion
These Anise Wreath Cookies are the perfect blend of festive charm and classic flavor. I love how they dress up a holiday platter and offer a flavor that’s unique yet comforting. Whether I’m sharing them at a party or savoring one with a cup of tea, they always remind me of the warmth and joy of the holiday season.
Print
Anise Wreath Cookies
- Total Time: 50 minutes
- Yield: 32 cookies
- Diet: Vegetarian
Description
Crisp yet tender holiday cookies with a sweet licorice flavor from crushed anise seeds. Perfectly shaped and sprinkled with festive green sugar.
Ingredients
1 cup unsalted butter, softened
1 cup sugar
1 large egg
1 teaspoon vanilla extract
2 3/4 cups all-purpose flour
1 tablespoon anise seeds, crushed
2 teaspoons baking powder
1/4 cup sanding sugar
Instructions
Preheat oven to 350°F and line a baking sheet with parchment paper.
In a mixing bowl, beat the butter and sugar together until light and fluffy.
Add egg and vanilla extract; beat until creamy and smooth (about 3 minutes).
In a separate bowl, whisk together the flour, baking powder, and crushed anise seeds.
Gradually add the dry ingredients to the wet mixture, one cup at a time, mixing well after each addition.
Divide dough into three portions.
Roll each portion between two sheets of parchment paper to 1/4 inch thickness. Do not flour the surface.
Peel off the top parchment layer and use two round cookie cutters (one larger, one smaller) to cut out wreath shapes.
Transfer cookies to the baking sheet with a metal spatula.
Sprinkle each cookie with sanding sugar.
Bake for 10 minutes.
Cool on baking sheet for 5 minutes before transferring to a wire rack. Repeat with remaining dough.
Notes
Crushing the anise seeds releases their aromatic flavor—don’t skip this step.
Rolling between parchment avoids sticking and keeps the dough smooth.
Use green sanding sugar for a festive holiday look.
Cookies can be stored in an airtight container for up to a week.
- Prep Time: 40 minutes
- Cook Time: 10 minutes
- Category: Cookies, Holiday Baking, Christmas Recipes
- Method: Baking
- Cuisine: American
