Ingredients
Scale
For the cookies:
- 3½ cups (440g) all-purpose flour
- 1½ tsp baking powder
- ½ tsp salt
- ¾ cup (1½ sticks / 170g) unsalted butter, softened
- 1¼ cups (250g) granulated sugar
- 3 large eggs
- ½ cup whole milk
- 2 tbsp anise seeds (or 1½ tsp anise extract)
- Zest of 1 lemon (optional, brightens flavor)
For the glaze & decoration:
- 2 cups powdered sugar
- 3–4 tbsp milk or orange juice
- ½ tsp vanilla extract
- Pastel-colored sprinkles, nonpareils, or dyed hard-boiled eggs (for traditional presentation)
Instructions
- Prep: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Mix dry ingredients: Whisk flour, baking powder, and salt.
- Cream wet ingredients: Beat butter and sugar until light and fluffy (~3 min). Add eggs one at a time, then anise seeds (or extract), lemon zest (if using), and milk.
- Combine: Gradually add flour mixture until just combined. Dough will be soft but manageable.
- Shape:
- Roll into 1″-thick ropes, then form into rings, twists, or “S” shapes.
- For traditional look: Place a dyed egg in the center of each ring before baking.
- Bake 12–15 minutes, until edges are lightly golden. Cool on pan 5 minutes, then transfer to rack.
- Glaze: Whisk powdered sugar, milk/juice, and vanilla until smooth. Dip tops of cooled cookies or drizzle with a spoon. Immediately sprinkle with colored sugar or sprinkles.
💡 Pro Tips:
– If using anise seeds, crush lightly in a mortar or spice grinder to release flavor.
– For egg-free version, skip the decorative egg or use foil-wrapped candy eggs.
– Store in an airtight container up to 5 days—they stay soft!
Prep Time & Nutrition (per cookie, makes ~24):
Prep Time: 25 min | Cook Time: 15 min | Total Time: 40 min
Servings: 24 | Calories: 150 | Net Carbs: 22g | Fats: 6g | Protein: 2g
Servings: 24 | Calories: 150 | Net Carbs: 22g | Fats: 6g | Protein: 2g