Go Back
+ servings

Meyer Lemon Anise Cookies

Meyer lemon zest and anise seeds are added to a sugar cookie base.
Course Cookie
Cuisine American
Keyword anise, lemon
Prep Time 10 minutes
Cook Time 13 minutes
Chill the Dough 30 minutes
Total Time 53 minutes
Servings 2 dozen



  • 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.


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
To make a lemon glaze
  • 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.