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Star Anise Snickerdoodles

Photo: Justin Walker; Styling: Missie Neville Crawford
Hands-on time 30 mins
Total time 1 hr, 35 mins
Yield Serves 24 (serving size: 1 cookie)
Use a coffee or spice grinder to pulverize the spice pods.

Ingredients

  • 5.75 ounces all-purpose flour (about 1 1/4 cups)
  • 1 teaspoon baking powder
  • 1 teaspoon freshly ground star anise (about 3 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
  • 3/4 teaspoon ground cinnamon

Nutrition Information

  • calories 90
  • fat 3.2 g
  • satfat 1.9 g
  • monofat 0.8 g
  • polyfat 0.2 g
  • protein 1 g
  • carbohydrate 14.6 g
  • fiber 0.2 g
  • cholesterol 15 mg
  • iron 0.4 mg
  • sodium 48 mg
  • calcium 16 mg

How to Make It

  1. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through cream of tartar); stir with a whisk. Place butter in a medium bowl; beat with a mixer at medium speed 30 seconds or until smooth. Add 1 cup sugar and vanilla; beat until well combined. Add egg; beat 1 minute or until well combined. Add flour mixture; beat at low speed 30 seconds. Shape dough into a ball; wrap in plastic wrap. Chill 1 hour.

  2. Arrange 1 oven rack 2 positions down from top of oven; arrange another rack 2 positions up from bottom of oven. Preheat oven to 375°.

  3. Shape dough into 24 balls. Combine remaining 2 tablespoons sugar and cinnamon in a shallow dish. 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; cool on wire racks.