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.