Cinnamon-Anise Crisps

A light sprinkling of cinnamon sugar adds crunch to these licorice-flavored slice-and-bake cookies. The high starch content of cake flour provides absorbency, so the cookies are less likely to spread while baking.


2 dozen (serving size: 1 cookie)

Recipe from

Cooking Light

Nutritional Information

Calories 72
Caloriesfromfat 28 %
Fat 2.2 g
Satfat 1.3 g
Monofat 0.6 g
Polyfat 0.1 g
Protein 0.9 g
Carbohydrate 12.3 g
Fiber 0.2 g
Cholesterol 14 mg
Iron 0.6 mg
Sodium 61 mg
Calcium 16 mg


1 1/2 cups cake flour (about 6 ounces)
1 1/4 teaspoons ground cinnamon, divided
1 teaspoon baking powder
1/2 teaspoon aniseed, crushed
1/4 teaspoon salt
3/4 cup sugar
1/4 cup butter, softened
1 tablespoon fresh orange juice
1 teaspoon vanilla extract
1 large egg
1 1/2 teaspoons sugar


Lightly spoon cake flour into dry measuring cups; level with a knife. Combine flour, 1 teaspoon cinnamon, baking powder, crushed aniseed, and salt, stirring with a whisk; set aside.

Place 3/4 cup sugar and butter in a medium bowl; beat with a mixer at medium speed 5 minutes or until light and fluffy. Add juice, vanilla, and egg; beat until combined. Gradually add flour mixture to butter mixture, beating at low speed just until combined. Divide dough in half. Shape dough into 2 (6-inch-long) logs; wrap each log in plastic wrap. Freeze 1 hour or until very firm.

Preheat oven to 350°.

Unwrap dough logs. Cut each dough log into 12 (1/2-inch-thick) slices; place slices 2 inches apart on baking sheets lined with parchment paper. Combine 1 1/2 teaspoons sugar and remaining 1/4 teaspoon cinnamon; sprinkle evenly over dough slices. Bake at 350° for 10 minutes or until golden. Cool on pans 5 minutes. Remove cookies from pans; cool completely on wire racks.