Star Anise Snickerdoodles

Photo: Justin Walker; Styling: Missie Neville Crawford

Use a coffee or spice grinder to pulverize the spice pods.

Yield: Serves 24 (serving size: 1 cookie)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 30 Minutes
Total: 1 Hour, 35 Minutes

Nutritional Information

Amount per serving
  • Calories: 90
  • Fat: 3.2g
  • Saturated fat: 1.9g
  • Monounsaturated fat: 0.8g
  • Polyunsaturated fat: 0.2g
  • Protein: 1g
  • Carbohydrate: 14.6g
  • Fiber: 0.2g
  • Cholesterol: 15mg
  • Iron: 0.4mg
  • Sodium: 48mg
  • Calcium: 16mg

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

Preparation

  1. 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. 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. 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.
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