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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


  • Place your eggs into the bowl of a stand mixer. Mix on medium speed.
  • Then slowly add the sugar while the mixer is running.
  • When all the sugar is added turn up the speed to high and beat until the mixture is thick, for about 10 minutes.
  • In the mean time, shift together the flour, baking powder, salt, freshly ground anise seeds (use already ground if you must), and lemon zest.
  • 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.
  • Preheat your oven to 350 degrees.
  • 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.
  • Sprinkle some coarse sugar on top of the cookies right before you put them in the oven.
  • 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.