Raise Your Garden

Musings on the Seedier Side

in Garden Inspired Recipe's

Anise Cut-Out Cookies – Kris Kringle Cut-Out Sugar Cookies

This post may contain affiliate links. If you make a purchase through one of my links, I'll make a small commission at no additional cost to you. Thank you for your support!
Picture

Do you have any anise oil in your spice cupboard? How about anise seed?
Go ahead. You can check. I’ll wait. Got a little time to burn today. Or not! Silly me.
But if you don’t have any anise now is the time to acquire some. Splendid stuff!
Any recipe that has been around and still used after 50 years is a winner. This recipe for anise cut-out cookies (Kris Kringle cut-out sugar cookies) has become a Christmas family tradition. 
My grandmother cut this recipe for Kris Kringle cut-out cookies from the local newspaper many, many years ago and tweaked it to be her own. We still have the original clip!
This recipe is so prized that it’s practically a family heirloom. So we’re going local today with a regional recipe that hails from Buffalo, NY.

It’s my pleasure to share our secret with you!

Picture

What do plain sugar cookies taste like?

My 8-year-old doesn’t like vanilla or almond sugar cookies. Funny that she’d rather have no dessert than a lackluster cookie. She says they taste like nothing.

And while I agree with her still manage to munch at least four cookies. Oh, to possess that kind of self control to refrain from eating a cookie!

Most sugar cookies are bland. Yes, they are flavored with vanilla and vanilla is delicious, but there’s never enough vanilla. Not in any recipe I’ve sampled or made. Or, they use almond oil which my husband dislikes!

Flavorless, lackluster cookies don’t work for our family. Not worth the calories. But anise cut-out cookies? They lure me in every time.

Anise has a bold taste. You love it or hate it ~ there’s no middle ground.

We are convinced Santa agrees with us. All the anise cookies left for him are gone each year! He’s clearly a fan!

Picture

So what does anise taste like?

What makes these Kris Kringle cut-outs special is the anise flavoring. Reminiscent of black licorice, anise is similar to fennel or even tarragon, too.
Anise is not sour but it’s not spicy either. I find it has a subtle sweet flavor with an herbal aroma that only adds to the flavor. 
So anise gives the perfect flavor and scent to these Kris Kringle cookies, something their vanilla counterparts are missing for sure.
One whiff of these anise cut-out cookies fresh out of the oven and you’ll realize what you’ve been missing all these years.

And anise is a herbaceous annual plant that you should consider growing come spring! 

Picture

So yes….you could grow anise!

People all over the world grow anise. But anise is a bit fussy. So if not grown correctly, the flavor won’t be a sweet as it should be, or worse, it won’t grow at all.

Here’s just a few tips to get the wheels turning:

Growing: Anise grows best in fertile, light and well-drained soil. The seeds should be planted as soon as the ground warms up in the spring.

Planting: Plant your anise in spring a few weeks after the last frost.

Spacing your crops: Plant your anise 2.5 to 3 feet apart after the last frost. In fact, they are grow up to 3-feet tall!

Sun exposure: Anise plants like full-sun.

Fertilizer: Only add fertilizer if you plant in bad soil.

Transplanting: Anise plants do not transplant well. Don’t do it!

Harvesting: Harvest your anise when the flower umbels become heavy and have brownish seeds.

Picture

Recipe for anise cut-out cookies (Kris Kringle cut-out anise cookies)

1 cup butter
2 cups sugar
3 eggs
1 1/2 teaspoons baking soda dissolved in 2 tablespoons milk
1 1/2 teaspoons cream of tarter
1 teaspoon salt
1 teaspoon anise oil
4 1/2 cups flour
Picture

Method & instructions for making anise cut-out cookies

*The recipe calls for 3 cups flour. The extra is used for helping  roll out the dough and keeping your rolling pin from getting sticky*

Cream butter and sugar together. Add anise, milk and baking soda combo with eggs.

Add salt and cream of tarter sifted with 3 cups flour. Slowly add the remaining flour to make a dough that can be rolled.

Chill in fridge for a couple of hours or overnight. Roll on lightly floured board to desired thickness.

Cut and bake on an ungreased cookie sheet in a 350-degree oven 5-8 minutes depending on thickness. 

Picture

To frost or not to frost? That is the question.

So you have two choices when considering toppings for these cookies. You can:

1.) Leave them unfrosted but put sprinkles on the top prior to baking.

2.) Frost them and add sprinkles after the fact.

Either way….sprinkles are essential. Christmas cookies must twinkle at you.

Picture

Now cookies are scrumptious hot and fresh out of the oven as you very well know. The advantage for going for option one is that it’s less work.

But our family has always had the tradition of using Pillsbury White Frosting. The sprinkles really pop against the white backdrop.

What I like about the frosting route is that if (and that’s a great big if) you still have cookies a week later, the frosting seeps into the cookie keeping them moist and soft.

No stale cookies in my cookie jar!

Picture

Secret Code: Vanilla

Why we love cut-out cookies….

We love cut-out cookies for all the shape options they provide. Candy canes. Christmas trees, Santa’s boot, holly plant, bell, star, the sky is the limit.

And yes, I’m sure these aren’t the glamor shots you’ve seen on Pinterest. But they are real and raw (quite literally in some cases!) so pardon our imperfections.

But with young kids helping me out….I wouldn’t have it any other way!

What’s your favorite cookie to make at Christmas?
And what’s your favorite cookie cutter shape?

Reader Interactions

Comments

  1. Kim Jacobson says

    Love the little girls smiles and cookies. I love anise but most do not like that flavor. I think I like it because my Dad used to buy these cookies that were flavored with anise and my Dad kept them to himself lol which made us kids more curious.

    Reply

    • Brenda Williamson says

      Cinnamon sugar slice and bake shortbreads, nut crescents, choclate chip.
      These anise cookies look delicious. My aunt made anise and vanilla Pizzelles for years, so good.

      Reply

    • Kathleen Landers says

      Anise flavor is such a strong one and not a favorite in my home-to each his/her own! What is asked for in my family every year is a spritz or butter cookie. I enjoy trying a new recipe or two every year and have found some keepers like the cinnamon roll cookie.

      Reply

  9. Kathy Lane says

    I love the flavor of Anise but never tried making cookies with it. Looks like a must try recipe for me in the next couple of days.

    Reply

  11. Betsy Pauzauskie says

    I love to make & eat oatmeal raisin cookies any time of the year, Christmas included. 🙂 Icing and decorating cookies with “littles” is a joy to bond over, whether baking and decorating with my children when they were little or with my grandchildren. However, I don’t remember eating anise flavored cookies. I’ll have to learn if I like anise, & if I do then I might give baking them a try. Your adorable daughters’ smiles seem proof positive that the cookies taste great. And, I bet your son likes to lend a hand with decorating as well. Thanks for the introduction to anise.

    Reply

  12. Suzanne B says

    I have always used the same sugar cookie recipe my mom did for cut out cookies. It has a touch of nutmeg in it. I have never tried anise.

    Reply