Star Anise Snickerdoodles Recipe | I Can Cook That (2024)
By Kaitlin10 Comments
Boy did I start my cookie baking late this year! I can’t believe Christmas is just days away. I was recently sent a beautiful carved cinnamon bark box with 3 oz of Vietnam cinnamon by World Vision so I wanted to make a cookie recipe that would feature cinnamon, so I had to make snickerdoodles! This recipe for Star Anise Snickerdoodles from Cooking Light adds ground star anise to traditional sugar cookies for a subtle different take on the classic.
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More after the recipe …
Ingredients:
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon freshly ground star anise (about 2 pods)
1/4 teaspoon salt
1/4 teaspoon cream of tartar
6 tablespoons unsalted butter, softened
1 cup plus 2 tablespoons sugar, divided
1/2 teaspoon vanilla extract
1 large egg
1 teaspoon ground cinnamon
I ground 2 star anise in my Magic Bullet and then measured out 1/2 teaspoon; if you can’t find whole star anise, you can use ground anise as a substitute.
Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, ground star anise, salt, and cream of tartar in a medium sized bowl, whisking to combine.
Shape the dough into 24 balls. Roll dough balls in cinnamon mixture, coating completely.
Place balls 3 inches apart on 2 parchment-lined baking sheets. Bake at 375° for 11 minutes or until edges are golden, rotating pans after 6 minutes. Cool on pans for 5 minutes.
Remove cookies from pans and cool on wire racks.
Yum! The anise flavor is very subtle but really enhances the snickerdoodles!
I made my boyfriend my guinea pig and had him taste a cookie before I told him the “secret ingredient.” He agreed that they tasted great but you can’t necessarily place anise as the extra flavor you taste. I love this spin on snickerdoodles!
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1/2 teaspoon freshly ground star anise (about 2 pods)
1/4 teaspoon salt
1/4 teaspoon cream of tartar
6 tablespoons unsalted butter, softened
1 cup plus 2 tablespoons sugar, divided
1/2 teaspoon vanilla extract
1 large egg
1 teaspoon ground cinnamon
Instructions
I ground 2 star anise in my Magic Bullet and then measured out 1/2 teaspoon; if you can’t find whole star anise, you can use ground anise as a substitute.
Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, ground star anise, salt, and cream of tartar in a medium sized bowl, whisking to combine.
Add butter to a separate medium bowl and beat with a mixer at medium speed 30 seconds or until smooth.
Add 1 cup sugar and vanilla and beat until well combined.
Add the egg, beating for 1 minute or until well combined.
Add flour mixture and beat at low speed for 30 seconds.
Shape dough into a ball and wrap in plastic wrap. Chill 1 hour.
Preheat your oven to 375°. Combine remaining 2 tablespoons sugar and cinnamon in a small bowl.
Shape the dough into 24 balls. Roll dough balls in cinnamon mixture, coating completely.
Place balls 3 inches apart on 2 parchment-lined baking sheets. Bake at 375° for 11 minutes or until edges are golden, rotating pans after 6 minutes. Cool on pans for 5 minutes.
It often is added whole to soups, stews and braising broths, to which it adds a sweet-licorice-peppery flavor. Star anise can be used whole or ground. When whole, it usually is added to liquids destined for a slow simmer or braise. It usually is removed and discarded from the dish before serving.
Generally speaking, anise is used to flavor a wide variety of foods, both sweet and savory. You'll find anise in a number of types of sausage, various processed meats, soups, stews, and anywhere a licorice flavor might be desired.
Stick to a quarter of the star anise measurement recommended in the recipe. Anise seed: This is probably the closest in flavor to star anise. It shares the black licorice flavor of star anise, but is a little softer.
When taken by mouth: Star anise is commonly consumed as a spice in foods. But star anise is possibly unsafe when consumed as a tea. Star anise teas may be contaminated with Japanese star anise (Illicium anisatum), which is poisonous. It may not be possible to tell if a specific product contains only star anise.
anisatum. 4 Given the difficulty of distinguishing between these species, star anise should not be administered to children. In all infants with acute neurological or digestive symptoms with no known cause, we should inquire about the use of star anise in tea or as gripe water.
The potential uses of star anise may vary depending upon origin and growing conditions. It may help with colic (severe stomach pain), flatulence, whooping cough, tuberculosis and liver diseases.
At typical amounts in food, anise is generally considered safe. However, with excessive amounts, possible symptoms of toxicity with anise may include: Abnormal hormone levels—with potential effects on sperm count or fertility. Breathing problems from an allergic reaction or too much fluid in the lungs.
Anise is used widely as a flavoring in all food categories including alcohols, liqueurs, dairy products, gelatins, puddings, meats, and candies. It is sold as a spice, and the seeds are used as a breath freshener. The essential oil is used medicinally as well as in perfume, soaps, and sachets.
Store star anise, whole or ground, in a tightly sealed jar or container in a cool, dry, and dark place. Avoid storing near heat sources like stove, oven, or underneath a window with direct sunlight, as the heat will speed up the loss of flavor and aroma.
To make star anise tea, boil 2 cups of water in a saucepan and add star anise and cinnamon to it.Boil for about 10 minutes, cover with a lid and let it steep for 3 minutes. Strain the star anise tea and serve.
If adding to pie dough, add between 1/2 teaspoon to one tablespoon of seeds into the dry ingredients before forming the dough. Get creative with it and think of anise seed as a delicate but unmistakable way to add a sophisticated spin to whatever you're baking.
Whole and ground star anise are used differently in cooking. The whole pods are used in simmering dishes such as soups, stews and braised meats. The pod is added to infuse a warm and spicy layer and is removed at the end of the cooking time. A ground version of star anise is available in a powder form.
For example, a few studies found that star anise could regulate blood pressure, control blood lipid levels, and lower the build-up of plaque in the hearts of mice. The rich antioxidant content in this spice may support heart health by protecting the heart cells from oxidative stress and free radical damage.
Star anise possesses certain sedative properties attributed to the magnesium content of the spice. It can stimulate the release of certain neurotransmitters that induce relaxation and sleep. It is extremely beneficial for people who have insomnia and irregular sleep patterns.
Anise is used widely as a flavoring in all food categories including alcohols, liqueurs, dairy products, gelatins, puddings, meats, and candies. It is sold as a spice, and the seeds are used as a breath freshener. The essential oil is used medicinally as well as in perfume, soaps, and sachets.
Star anise is subtly sweet with a slight licorice taste. “When you add star anise to a dish or drink, it gives it a whole new depth and flavor,” says Biruk Alemayehu, who owns Addis Nola, an Ethiopian restaurant in New Orleans.
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