Ingredients:

  • 375g all-purpose flour
  • 150g granulated sugar
  • 12g baking powder
  • 3g kosher salt
  • 113g unsalted butter, melted and cooled
  • 60g plain Greek yogurt, 2% fat
  • 3 large eggs, room temperature
  • 12ml anise extract, divided
  • 2g anise seeds, crushed
  • 120g powdered sugar
  • 30ml skim milk
  • 15g nonpareil sprinkles

Instructions:

  1. In a stand mixer bowl, combine the 3 room-temperature eggs and 150g granulated sugar. Beat on medium-high speed for 3-5 minutes until the mixture reaches the 'ribbon stage'—it should be pale, thick, and leave a trail when the whisk is lifted.
  2. Lower the mixer speed and slowly pour in 113g of melted, cooled butter, 60g Greek yogurt, and 10ml of anise extract. Mix until just emulsified.
  3. Sift together 375g all-purpose flour, 12g baking powder, and 3g kosher salt. Stir in the 2g of crushed anise seeds.
  4. Gradually add the dry ingredient mixture to the wet base. Mix until a soft, slightly tacky dough forms. Do not overwork the dough.
  5. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper. Scoop rounded tablespoons of dough (approx 25-28g each) and place them 2 inches apart on the sheets.
  6. Bake for 8-10 minutes. The cookies should be puffed and set, with lightly golden bottoms but remain pale on top. Transfer to a wire rack to cool completely.
  7. Prepare the glaze by whisking together 120g sifted powdered sugar, 30ml skim milk, and the remaining 2ml of anise extract until smooth.
  8. Dip the tops of the cooled cookies into the glaze and immediately decorate with nonpareil sprinkles before the icing sets.