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Cinnamon-Anise Crisps

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.

Cooking Light DECEMBER 2007

  • Yield: 2 dozen (serving size: 1 cookie)


  • 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.

Nutritional Information

Amount per serving
  • Calories: 72
  • Calories from fat: 28%
  • Fat: 2.2g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 0.6g
  • Polyunsaturated fat: 0.1g
  • Protein: 0.9g
  • Carbohydrate: 12.3g
  • Fiber: 0.2g
  • Cholesterol: 14mg
  • Iron: 0.6mg
  • Sodium: 61mg
  • Calcium: 16mg

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Cinnamon-Anise Crisps Recipe