Ingredients
Method
- Preheat your oven to 350°F. Line several baking sheets with parchment paper.
- Whisk together the flour, baking powder, and salt in a medium bowl. Set aside.
- In a large mixing bowl, cream the softened butter and sugar together until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Mix in the anise extract and vanilla extract.
- Add the flour mixture to the butter mixture in three additions, alternating with the milk. Mix just until combined.
- Drop rounded tablespoons of dough onto prepared baking sheets, spacing them about two inches apart.
- Bake for 10 to 12 minutes, until the bottoms are lightly golden but the tops remain pale.
- Let the cookies cool on the baking sheet for two minutes, then transfer them to a wire rack to cool completely.
- Prepare the glaze by whisking together the powdered sugar, milk, and anise extract until smooth.
- Dip the top of each cooled cookie into the glaze, letting excess drip off. Add sprinkles before the glaze sets.
Notes
Ensure butter is softened, not melted. Do not overbake the cookies; they should remain pale on top. Let cookies cool completely before glazing.