These cookies are uniquely aromatic and comforting, offering a delightful change from standard cookie flavors. They’re easy to make, use simple pantry ingredients, and have a texture that’s both tender and satisfying. Whether you’re familiar with Middle Eastern baking or trying something new, this recipe delivers an authentic taste of Lebanese tradition in every bite.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
All-purpose flour
Baking powder
Ground anise seeds (or whole, crushed)
Sugar
Eggs
Vegetable oil or melted butter
Milk
Vanilla extract (optional)
Sesame seeds (for topping, optional)
Directions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a bowl, combine flour, baking powder, and ground anise seeds. Mix well.
In another large bowl, whisk together eggs and sugar until light and creamy.
Add oil (or melted butter), milk, and vanilla extract if using. Mix to combine.
Gradually add the dry ingredients to the wet mixture, stirring until a soft, pliable dough forms.
Let the dough rest for 10–15 minutes.
Shape the dough into small rings, ovals, or logs, depending on your preference.
Place cookies on the prepared baking sheet and sprinkle with sesame seeds if desired.
Bake for 15–20 minutes, or until the cookies are lightly golden on the edges.
Let cool on a wire rack before serving.
Servings and timing
This recipe makes about 24 cookies. Prep time: 20 minutes Cook time: 20 minutes Total time: 40 minutes
Variations
Egg-Free: Substitute eggs with a flaxseed or chia egg mixture for a plant-based option.
Extra Crunchy: Bake a few minutes longer for a crispier texture.
Sweet Glaze: Drizzle cooled cookies with a light sugar glaze for added sweetness.
Orange or Lemon Zest: Add zest to the dough for a citrus twist.
Date-Filled: Stuff small pieces of dough with date paste before baking for a sweet surprise.
Storage/Reheating
Store cooled cookies in an airtight container at room temperature for up to 1 week. To maintain softness, you can place a slice of bread in the container. If you prefer them warm, heat briefly in the microwave for 5–10 seconds, though they are typically enjoyed at room temperature.
FAQs
What does anise taste like?
Anise has a sweet, licorice-like flavor that is both warm and aromatic, commonly used in Mediterranean and Middle Eastern baking.
Can I use ground anise instead of whole seeds?
Yes, ground anise works well. If you only have whole seeds, crush them slightly to release their flavor.
Are these cookies supposed to be soft or crunchy?
They are typically soft and slightly chewy, but baking longer can make them crunchier if preferred.
Can I freeze Lebanese Anise Cookies?
Yes, freeze in an airtight container for up to 2 months. Let thaw at room temperature before serving.
What can I serve with these cookies?
They pair beautifully with tea, coffee, or even warm milk.
Can I use butter instead of oil?
Yes, melted butter adds a richer flavor, though oil gives a slightly lighter texture.
Are these cookies gluten-free?
Not by default, but you can try using a gluten-free flour blend designed for baking.
Can I make the dough ahead of time?
Yes, you can refrigerate the dough for up to 24 hours. Let it come to room temperature before shaping and baking.
What is the best way to shape these cookies?
Traditionally, they’re shaped into rings or logs, but any simple shape works well.
Why didn’t my cookies rise?
Check that your baking powder is fresh and active, and avoid overmixing the dough to ensure a good texture.
Conclusion
Lebanese Anise Cookies are a flavorful and nostalgic treat that brings warmth and tradition to your table. Their simple ingredients and distinct aroma make them a standout addition to any cookie platter. Whether you’re introducing new flavors to your baking or reconnecting with familiar tastes, these cookies are a delicious reminder of home and heritage.
Lebanese Anise Cookies, or ‘Kaak bi Yansoon,’ are soft, aromatic cookies flavored with anise and often topped with sesame seeds. A traditional treat in Lebanese homes, they pair perfectly with tea or coffee.
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a bowl, mix flour, baking powder, and ground anise seeds.
In a separate large bowl, whisk eggs and sugar until light and creamy.
Add oil (or melted butter), milk, and vanilla extract if using. Mix well.
Gradually stir the dry ingredients into the wet ingredients to form a soft, pliable dough.
Let the dough rest for 10–15 minutes.
Shape dough into rings, ovals, or logs.
Place cookies on the baking sheet and sprinkle with sesame seeds if desired.
Bake for 15–20 minutes or until lightly golden on the edges.
Let cool on a wire rack before serving.
Notes
Use ground anise for a more evenly distributed flavor, or lightly crush whole seeds.Add citrus zest for a fresh twist.Bake longer if you prefer crispier cookies.Drizzle with a light sugar glaze for added sweetness.To maintain softness, store cookies with a slice of bread in the container.
