Ingredients

Scale

(Makes 18–20 cookies)

Cookie dough:

¾ cup (1½ sticks / 170g) unsalted butter, softened
1 cup granulated sugar
2 large eggs (plus 18–20 whole raw eggs for centers)
1 tsp vanilla extract
1 tsp anise extract (or 1 tbsp anise seeds, crushed)
Zest of 1 lemon
2½ cups (315g) all-purpose flour
2 tsp baking powder
¼ tsp salt

For decorating:

18–20 whole raw eggs (small or medium size—clean shells thoroughly!)
Colored sprinkles or nonpareils
Optional: Sanding sugar

Instructions

1. Make dough:

Beat butter and sugar until light (~2 min). Mix in 2 eggs, vanilla, anise extract, and lemon zest.
Whisk flour, baking powder, and salt; gradually add to wet ingredients until just combined.

2. Shape cookies:

Preheat oven to 350°F (175°C). Line baking sheets with parchment.
Roll dough into 2″ balls; place 3″ apart on sheets (they spread!).
Press wells: Use thumb to make deep 1″ indentations in each ball.

3. Add eggs & decorate:

Gently place 1 whole raw egg (in shell!) into each well.
Sprinkle heavily with colored sprinkles around eggs.

4. Bake:

Bake 18–22 minutes until edges are golden and eggs are set (yolks will be soft, whites firm). Cool 5 minutes on pan.

💡 Pro Tips for Perfection:
✅ Clean eggs thoroughly: Scrub shells with warm water + vinegar before using (food safety first!).
✅ Don’t overbake: 22 minutes max—cookies should stay tender (not biscotti-crisp).
✅ Blood sugar friendly (you love this!):
→ Replace sugar with 1 cup monk fruit blend
→ Skip sprinkles or use sugar-free versions
→ Net carbs: ~10g/cookie
✅ Keto version:
→ 2 cups almond flour + ½ cup coconut flour
→ ¾ cup monk fruit blend
→ Sugar-free sprinkles
→ Net carbs: ~4g/cookie
✅ No whole eggs? Modern twist: Use 1 tsp lemon curd or jam in wells instead.
✅ Storage: Keep in airtight container 5 days (eggs may weep slightly but are safe).

Prep Time & Nutrition (per cookie):