By Kaitlin 10 Comments
Boy did I start my cookie baking late this year! I can’t believe Christmas is just days away. I was recently sent a beautiful carved cinnamon bark box with 3 oz of Vietnam cinnamon by World Vision so I wanted to make a cookie recipe that would feature cinnamon, so I had to make snickerdoodles! This recipe for Star Anise Snickerdoodles from Cooking Light adds ground star anise to traditional sugar cookies for a subtle different take on the classic.
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With a financial contribution, the gift giver can select one of 36 items that you will get while helping a person in need. The cinnamon used in this recipe comes with a donation of $85. The wonderful people at World Vision Gift Catalog have offered to give another Prosperity Cinnamon Box away to a lucky reader!
More after the recipe …
Ingredients:
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon freshly ground star anise (about 2 pods)
- 1/4 teaspoon salt
- 1/4 teaspoon cream of tartar
- 6 tablespoons unsalted butter, softened
- 1 cup plus 2 tablespoons sugar, divided
- 1/2 teaspoon vanilla extract
- 1 large egg
- 1 teaspoon ground cinnamon
I ground 2 star anise in my Magic Bullet and then measured out 1/2 teaspoon; if you can’t find whole star anise, you can use ground anise as a substitute.
Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, ground star anise, salt, and cream of tartar in a medium sized bowl, whisking to combine.
Add butter to a separate medium bowl and beat with a mixer at medium speed 30 seconds or until smooth.
Add 1 cup sugar and vanilla and beat until well combined.
Add the egg, beating for 1 minute or until well combined.
Add flour mixture and beat at low speed for 30 seconds.
Shape dough into a ball and wrap in plastic wrap. Chill 1 hour.
Preheat your oven to 375°. Combine remaining 2 tablespoons sugar and cinnamon in a small bowl.
Shape the dough into 24 balls. Roll dough balls in cinnamon mixture, coating completely.
Place balls 3 inches apart on 2 parchment-lined baking sheets. Bake at 375° for 11 minutes or until edges are golden, rotating pans after 6 minutes. Cool on pans for 5 minutes.
Remove cookies from pans and cool on wire racks.
Yum! The anise flavor is very subtle but really enhances the snickerdoodles!
I made my boyfriend my guinea pig and had him taste a cookie before I told him the “secret ingredient.” He agreed that they tasted great but you can’t necessarily place anise as the extra flavor you taste. I love this spin on snickerdoodles!
Want to win a the Prosperity box of cinnamon courtesy of World Vision? All you have to do is use the Rafflecopter widget below to enter. Good luck!
Star Anise Snickerdoodles
Recipe Type: Dessert, Make Ahead
Author: I Can Cook That
Prep time:
Cook time:
Total time:
Serves: 24
Ingredients
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon freshly ground star anise (about 2 pods)
- 1/4 teaspoon salt
- 1/4 teaspoon cream of tartar
- 6 tablespoons unsalted butter, softened
- 1 cup plus 2 tablespoons sugar, divided
- 1/2 teaspoon vanilla extract
- 1 large egg
- 1 teaspoon ground cinnamon
Instructions
- I ground 2 star anise in my Magic Bullet and then measured out 1/2 teaspoon; if you can’t find whole star anise, you can use ground anise as a substitute.
- Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, ground star anise, salt, and cream of tartar in a medium sized bowl, whisking to combine.
- Add butter to a separate medium bowl and beat with a mixer at medium speed 30 seconds or until smooth.
- Add 1 cup sugar and vanilla and beat until well combined.
- Add the egg, beating for 1 minute or until well combined.
- Add flour mixture and beat at low speed for 30 seconds.
- Shape dough into a ball and wrap in plastic wrap. Chill 1 hour.
- Preheat your oven to 375°. Combine remaining 2 tablespoons sugar and cinnamon in a small bowl.
- Shape the dough into 24 balls. Roll dough balls in cinnamon mixture, coating completely.
- Place balls 3 inches apart on 2 parchment-lined baking sheets. Bake at 375° for 11 minutes or until edges are golden, rotating pans after 6 minutes. Cool on pans for 5 minutes.
- Remove cookies from pans and cool on wire racks.
