Meyer Lemon Anise Cookies – Martha Stewart Inspired

(Last Updated On: December 3, 2017)

Christmas time is a good excuse to make boatload of cookies. A homemade Christmas cookie is always welcomed as a present. I always have my eyes peeled for the next great cookie recipe. I have already made some cookies with chocolate and peppermint this year, so I was looking for a different flavor. I decided to check out Martha Stewart’s website to see if she had anything that I wanted to try. I am came across a recipe for crisp anise cookies. But I thought the cookies could use a little bit more flavor. So I decided to introduce some lemon zest. I prefer to use Meyer lemons when they are in season. I think they taste better than your traditional lemon. Martha Stewart played a role increasing the popularity of this lemon, so I thought it a very appropriate addition to one of her recipes. Click here for the original recipe. You will find my ingredients and instructions below.

Meyer Lemon Anise Cookies

  • 1 1/2 cups plus 2 tablespoons all-purpose flour
  • 1/2 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 2 teaspoons freshly ground anise seeds (I grind them in a coffee grinder)
  • the zest of 1 Meyer lemon
  • 4 large eggs, room temperature
  • 1 cup plus 2 tablespoons sugar
  • coarse sugar for sprinkling
  1. Place your eggs into the bowl of a stand mixer. Mix on medium speed.
  2. Then slowly add the sugar while the mixer is running.
  3. When all the sugar is added turn up the speed to high and beat until the mixture is thick, for about 10 minutes.
  4. In the mean time, shift together the flour, baking powder, salt, freshly ground anise seeds (use already ground if you must), and lemon zest.
  5. When the sugar/egg mixture is ready, slowly dump in the flour mixture on low speed. Mix until just combined, you don’t want to over mix.
  6. Preheat your oven to 350 degrees.
  7. The dough will be on the soft side. It’s not easy to scoop like chocolate chip cookie dough, so your best bet is to pipe the cookies using a gallon sized plastic bag with a pipping tip attached. Pipe the cookies onto a sheet pan lined with parchment (lightly sprayed) or a Slipat. For more crisp cookies, try to keep the cookies small.
  8. Sprinkle some coarse sugar on top of the cookies right before you put them in the oven.
  9. Bake the cookie until firm about 10-12 minutes. I would recommend checking after 5 minutes. Keep in mind, every oven is different, so it’s best to find what works for you in regards to baking time.

Overall, I think this is a solid recipe. The anise flavor is good, not too strong, and I really like adding the Meyer lemon zest, it adds that extra something.