Meyer Lemon Anise Cookies
Meyer lemon zest and anise seeds are added to a sugar cookie base.
Servings 2 dozen
Ingredients
- 2 ½ cups All-purpose flour
- 2 cups pure cane sugar
- 2 sticks butter room temperature
- 2 eggs
- ½ tsp kosher salt
- ⅓ cup buttermilk
- 1 ½ tsp baking soda
- 1 lemon - just the zest
- 1 tbsp anise seeds slightly crushed
Instructions
- Add the butter to a bowl of a stand mixer. Mix until smooth.
- Add in the sugar. Mix until combined.
- Add in the lemon zest, anise seeds, kosher salt, eggs, buttermilk, and baking soda. Mix until combined.
- Add 1 cup of flour to the bowl. Mix and the add another once it's incorporated. Add in another ½ cup of flour. If the dough is scoopable it's done. Add another ½ cup of flour if you think it needs it.
- Chill the dough for 30 minutes in the fridge. Make sure to cover the bowl.
- Preheat the oven to 350 degrees.
- Scoop out about 1 TBS worth of dough onto a parchment lined sheet pan. Evenly space no more than 8 cookies on the pan.
- Bake for 13 minutes or until the edges begin to brown. Repeat until you have baked all the cookies.
- Allow the cookies to rest on the pan for 1 minute before removing the sheet with the cookies on it to a cooling rack to finish cooling.
Notes
To make pan banging cookies:
- Bake the cookies for 4 ½ minutes or until the cookies begin to spread. Then pick up and drop the pan onto the rack in the oven. The center will drop.
- Repeat every 90 seconds til the center of the cookies no longer drops or the edges are beginning to brown.
- 13 total minutes bake time at 350 degrees
- Juice the 1 lemon that you used for the zest.
- Slowly stir in powdered sugar until it has the consistency of a glaze. You should need around 1 cup. I also add a pinch of salt.
- Using a fork, drizzle the glaze over the cookie. Add sprinkles if you like. Give the glaze 15-30 minutes to harden some.