Ya Mamma’s Frosted Anise Cookies (Copycat)

There are some cookies that transport you back in time, to a warm kitchen filled with the comforting aroma of baking and the gentle hum of family chatter. Ya Mamma’s Frosted Anise Cookies are precisely that kind of cookie for me. I first encountered these delightful little gems, or rather their rumored inspiration, during a road trip through New England, specifically in Merrimack, New Hampshire. The tales of their soft, cake-like texture and distinctive licorice-like anise flavor had my curiosity piqued, and upon trying them, I understood the enchantment. They possess a humble charm, a sweetness that’s never overbearing, making them the perfect companion for a steaming mug of coffee.

Recipe Overview

• Prep Time: 25 minutes
• Cook Time: 12 minutes per batch
• Total Time: Approximately 1 hour (including frosting and decorating)
• Servings: 3 dozen cookies
• Yield: Approximately 36 cookies
• Dietary Type: Vegetarian

Ingredients

For the Cookies:

• 1/4 cup unsalted butter, softened
• 1/4 cup shortening
• 3/4 cup granulated sugar
• 2 large eggs
• 3 1⁄2 cups flour
• 7 teaspoons baking powder
• 1/4 teaspoon salt
• 1 tablespoon anise extract
• 2/3 cup light cream (or 2/3 cup half-and-half)

For the Frosting:

• 1 tablespoon butter
• 2 1⁄2 cups powdered sugar
• 1/4 cup milk
• 1 1⁄2 teaspoons anise extract
• Colored sprinkles, for decorating, as needed

Equipment Needed

• Large mixing bowls
• Electric mixer (handheld or stand mixer recommended)
• Whisk
• Measuring cups and spoons
• Wooden spoon or sturdy spatula
• Small cookie scoop or tablespoon for portioning dough
• Baking sheets
• Wire cooling racks
• Small saucepan
• Parchment paper (optional, for easier cleanup)
• A glass with a sugared rim or your lightly sugared palm

Instructions

1. Preheat your oven to 375°F (190°C). Ensure your oven rack is positioned in the center.
2. In a large mixing bowl, cream together the softened unsalted butter, shortening, and granulated sugar. Beat until the mixture is light, fluffy, and smooth. This step is crucial for developing a tender cookie crumb.
3. Add the two large eggs to the creamed butter mixture. Beat well until fully incorporated and the batter is homogenous.
4. In a separate, medium-sized bowl, whisk together the flour, baking powder, and salt. This ensures that the leavening agent and salt are evenly distributed throughout the dry ingredients, leading to consistent cookie rise and flavor.
5. Now, it’s time to combine the wet and dry ingredients. Add the flour mixture to the butter-egg mixture. Along with the dry ingredients, add the 1 tablespoon of anise extract.
6. Using a wooden spoon or a sturdy spatula, mix everything together until just combined. Be careful not to overmix the dough at this stage, as it can lead to tough cookies.
7. Finally, incorporate the light cream (or half-and-half) into the dough. Continue mixing until a cohesive, soft dough forms. The dough will be quite soft, which contributes to the cookie’s delicate texture.
8. Form the dough into small balls. A tablespoon or a small cookie scoop is ideal for creating uniformly sized cookies. Aim for balls that are about 1 to 1.5 inches in diameter.
9. Place the dough balls onto ungreased cookie sheets, ensuring they are spaced several inches apart to allow for spreading.
10. Flatten the dough balls slightly. You can achieve this by gently pressing them with the bottom of a sugared glass (dip the rim of a glass in granulated sugar and press it onto the dough ball) or by lightly pressing them with the palm of your sugared hand. This step helps them bake more evenly and creates a more traditional cookie shape.
11. Bake for approximately 12 minutes. The cookies are done when the edges are lightly golden and the centers are just set. They will puff up considerably during baking and will appear soft.
12. Remove the cookie sheets from the oven and let the cookies cool on the sheets for a minute or two before carefully transferring them to wire racks to cool completely. This step is essential before frosting, as a warm cookie will melt the frosting.
13. Prepare the frosting. In a small saucepan, melt the 1 tablespoon of butter over low heat.
14. Add the powdered sugar, milk, and 1 1⁄2 teaspoons of anise extract to the melted butter. Stir continuously until the frosting is smooth and has a pourable consistency. If it’s too thick, add a tiny bit more milk; if too thin, add a touch more powdered sugar.
15. Dunk the tops or sides of the completely cooled cookies into the frosting.
16. Immediately dunk the frosted cookies into a dish of colored sprinkles to decorate.
17. Allow the frosting to dry completely. The frosting will harden as it dries, creating a lovely finish.

Expert Tips & Tricks

• Room Temperature Ingredients: For the creaming step, ensure your butter and shortening are truly softened, not melted. This allows them to incorporate air effectively, leading to a lighter cookie. Eggs at room temperature also emulsify better with the fats.
• Anise Extract Quality: The anise extract is the star flavor here. Invest in a good quality extract for the most authentic and potent licorice-like taste. If you’re new to anise, you might consider using slightly less than a tablespoon for the cookies and adjusting the frosting to your preference.
• Dough Consistency: This dough is meant to be soft. If it seems too sticky to handle, chilling it for about 15-20 minutes can make it easier to roll into balls, though it’s not strictly necessary.
• Consistent Size: Using a cookie scoop ensures that all your cookies are roughly the same size, which means they will bake evenly.
• The Sugared Glass Trick: Dipping a glass in granulated sugar before flattening the dough balls not only prevents sticking but also adds a subtle textural element and a hint of sweetness to the cookie’s surface.
• Frosting Control: For a cleaner frosting application, you can dip the cookies into the frosting in a shallow bowl. A small offset spatula can also be used to spread the frosting evenly if dipping isn’t your preference.
• Sprinkle Application: Have your sprinkles ready in a shallow dish right next to your frosting bowl. The frosting will start to set quickly, so work efficiently to get those sprinkles adhered.

Serving & Storage Suggestions

Ya Mamma’s Frosted Anise Cookies are best served at room temperature, allowing their subtle flavors to fully develop. They are, as the original description suggests, absolutely perfect for dunking into a hot cup of coffee, tea, or even a glass of milk. Their soft, cake-like texture makes them a delightful treat any time of day, be it for breakfast, an afternoon pick-me-up, or a light dessert.

For storage, keep these cookies in an airtight container at room temperature for up to 3-4 days. Because of their delicate nature and frosting, it’s best to layer them with parchment paper between each layer to prevent sticking and damage to the frosting. Avoid refrigerating them, as this can cause the frosting to become sticky and the cookie to lose its tender texture. If you need to store them for longer, they can be frozen in an airtight container for up to 2-3 months. Thaw them at room temperature before enjoying.

Nutritional Information

Here’s an estimated nutritional breakdown per cookie, acknowledging that exact values will vary based on ingredient brands and precise measurements.

Nutrient	Amount per Serving	% Daily Value
Calories	135.2 kcal
Calories from Fat
Total Fat	4.3 g	6%
Saturated Fat	2 g	10%
Cholesterol	17.7 mg	5%
Sodium	96.8 mg	4%
Total Carbohydrate	22.3 g	7%
Dietary Fiber	0.3 g	1%
Sugars	12.4 g	49%
Protein	1.8 g	3%

Note: These values are estimates and do not include the frosting and sprinkles.

Variations & Substitutions

While the classic recipe is delightful, feel free to experiment!

• Citrus Zest: For a brighter note, incorporate the zest of one lemon or orange into the cookie dough along with the wet ingredients. This adds a subtle layer of complexity that complements the anise beautifully.
• Different Extracts: If anise isn’t your favorite, though it is the hallmark of this cookie, you could try a combination of almond and vanilla extract, or a touch of fennel extract for a different, yet still traditional, flavor profile.
• Gluten-Free: While challenging to replicate the exact texture, you could experiment with a good quality gluten-free all-purpose flour blend. You might need to adjust the liquid slightly, as gluten-free flours can absorb moisture differently.
• Dairy-Free: For a dairy-free version, substitute the butter with a dairy-free baking stick and the light cream/half-and-half with a plant-based milk such as almond, soy, or oat milk. Ensure the shortening is also dairy-free.
• Frosting Variations: You can alter the frosting by adding a few drops of green food coloring to complement the licorice theme, or even a touch of peppermint extract for a festive twist.

FAQs

Q: Why are my cookies puffing up so much?
A: The high amount of baking powder in this recipe is designed to create a soft, cake-like texture, which causes them to puff up significantly. This is characteristic of these cookies.

Q: Can I make the dough ahead of time?
A: Yes, you can form the dough balls and refrigerate them on a baking sheet for up to 24 hours before baking. You may need to add a minute or two to the baking time if baking from chilled.

Q: How do I get the frosting to be smooth and not lumpy?
A: Ensure your powdered sugar is sifted before adding it to the melted butter and milk mixture. Stirring continuously over low heat will also help prevent lumps.

Q: My frosting is too thin, what should I do?
A: Gradually add more powdered sugar, about a tablespoon at a time, until the desired consistency is reached.

Q: Can I bake these without the frosting?
A: Absolutely! While the frosting is part of the charm, the cookies are also delicious plain. They will have a softer, slightly sweet profile.

Final Thoughts

Ya Mamma’s Frosted Anise Cookies are a testament to the magic of simple ingredients coming together to create something truly special. They embody a homey comfort that’s hard to beat, and their distinctive anise flavor is a delightful departure from more common cookie profiles. I encourage you to bake a batch, share them with loved ones, and savor the warm, inviting aroma that fills your kitchen. They are a wonderful reminder that sometimes, the most memorable flavors are found in the recipes passed down with love and care. Enjoy these delightful little taste of tradition!