How Long to Chill the Dough?
- Minimum: 30–45 minutes (if you’re short on time).
- Best: 1–2 hours for easier handling and clean cuts.
- Overnight: If prepping ahead, just let it sit at room temp for 10 minutes before rolling.
Rolling Tip:
If the dough is too firm after chilling, let it rest at room temp for 5–10 minutes before rolling it into circles. Dust your rolling surface lightly with flour to prevent sticking.
How It Will Affect the Cookies:
✔ Raisin Texture: The raisin will soften slightly while baking, making it chewy and blending beautifully with the lightly crisp sugar topping.
✔ Flavor Balance: The anise flavor, combined with the natural sweetness of the raisin and the sugar sprinkle, will give a subtle but nostalgic taste—similar to traditional Italian or European-style anise cookies.
✔ Visual Appeal: A single raisin in the center will make the cookies look rustic and inviting, like something from a cozy bakery.
Baking Tips:
- Press the raisin lightly into the dough so it stays in place while baking.
- Use coarse or sanding sugar for an extra sparkly, crunchy finish, or just regular granulated sugar for a classic touch.
- Brush the tops with a little milk or egg wash before sprinkling the sugar to help it adhere better.
Milk vs. Egg Wash – Which is Best?
✔ Milk:
- Creates a softer, matte finish.
- Helps the sugar adhere well without altering the texture too much.
- Best if you want a light, natural-looking sugar-coated top.
- Works well for delicate cookies like yours!
✔ Egg Wash (Egg + Water or Milk):
- Gives a shinier, slightly crisp finish.
- Helps the cookies brown just a bit more.
- Best if you want a more golden, bakery-style appearance.
- Can make the sugar glisten more but may give a firmer texture.
Best Recommendation for Your Cookies:
Since you’re making rolled sugar cookies with anise and raisin, I’d recommend milk if you want a more delicate, soft look. If you’d like more golden shine, go for a very light egg wash (1 egg beaten with 1 tsp water or milk).
Final Steps for Perfect Cookies:
1️⃣ Lightly brush the tops with milk using a pastry brush or even your fingertips if needed. A thin layer is all you need—too much can make the dough soggy.
2️⃣ Sprinkle sugar evenly over the tops, ensuring it adheres well. If you have coarse or sanding sugar, it will add a nice sparkle!
3️⃣ Press the raisin lightly into the center of each cookie so it stays in place while baking.
4️⃣ Bake as directed, keeping an eye on them towards the end so they stay lightly golden without over-browning.
Storage & Serving Tips
- Store cookies in an airtight container at room temperature for up to 1 week.
- They freeze well for up to 3 months—just separate layers with parchment paper.
- Serve with tea, coffee, or a glass of milk for a cozy treat.
The Best Sugar Cookies
Ingredients
Method
- In a large mixing bowl, beat the softened butter and sugar together using an electric hand mixer (or stand mixer) on medium speed until light and fluffy (about 2-3 minutes). Scraping down the sides as needed.
- Add the egg and anise extract, beating until fully incorporated. The mixture may look slightly curdled at first but will smooth out.
- In a separate bowl, whisk together the flour and salt.
- Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. The dough should be soft but not sticky.
- Form the dough into a disc, wrap it tightly in plastic wrap, and chill in the refrigerator for 1-2 hours (or 30 minutes in the freezer if you’re in a hurry).
- Once the dough is chilled and firm, lightly flour a clean surface and roll it out to ¼-inch thickness. If the dough is too hard after chilling, let it rest at room temperature for 5-10 minutes before rolling.
- Using a round cookie cutter (about 2.5-3 inches in diameter), cut out circles and place them 1 inch apart on a parchment-lined baking sheet.
- Place one raisin in the center of each cookie, pressing it gently into the dough so it stays in place while baking.
- Lightly brush the tops of each cookie with milk using a pastry brush or your fingertip.
- Sprinkle granulated sugar over the tops of the cookies. If using coarse or sanding sugar, it will add a nice sparkle.
- Preheat the oven to 350°F (175°C) and let the cookies rest on the baking sheet while the oven heats (about 5 minutes). This helps prevent spreading.
- Bake for 10-12 minutes, or until the edges are just beginning to turn golden but the centers are still soft. The tops should look slightly dry but not browned.
- Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Press the raisin lightly into the dough so it stays in place while baking.
- Use coarse or sanding sugar for an extra sparkly, crunchy finish, or just regular granulated sugar for a classic touch.
- Brush the tops with a little milk or egg wash before sprinkling the sugar to help it adhere better.
These cookies will have a soft, buttery texture with a hint of anise warmth, a touch of chewy sweetness from the raisin, and a delicate crunch from the sugared top.
They’re simple yet elegant, perfect for holidays, special occasions, or just a comforting homemade treat.
Can’t wait to hear how they turn out!
