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

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!

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.

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. 

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.

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!

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!