- 2 Cups - Unsalted Butter, Softened
- 6 Cups - All-Purpose Flour
- 2¼ Cups - Sugar
- 4½ Tsps - Baking Powder
- 3 Tbsps - Milk
- 3 - Large Eggs
- 1 Tsp - Vanilla Extract
- 1 Tsp - Anise Oil
- Dash of Salt
- 3 Cups - Powdered Sugar
- 3-4 Tbsps - Whole Milk
- 1½ Tbsps - Light Corn Syrup
- ½ Tsp - Vanilla Extract
- (Optional) Food Coloring
- Preheat the oven to 375°F (190°C).
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition.
- Stir in the vanilla extract and anise oil.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, mixing until well combined and the dough comes together.
- Form dough into a ball.
- On a lightly floured surface, flatten dough and roll dough with a rolling pin from center to edges, forming a circle.
- Use cookie cutters to shape them into desired cookie shapes.
- Place the cookies on a baking sheet lined with parchment paper, leaving some space between them.
- Bake in the preheated oven for about 7-8 minutes, or until the edges turn golden brown.
- Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Once cooled, store the cookies in an airtight container to maintain their freshness.
- Stir together the sugar, 3 tablespoons milk, corn syrup, and vanilla in a medium-sized bowl until combined.
- If the icing is too thick, add the remaining milk, until the icing is thick but spreadable. If it’s too thin, add a little more powdered sugar until the desired texture is reached. If you drizzle a little of the icing, it will hold for a few seconds before dripping. That is when you know it’s the right consistency and is ready to use.
- If coloring the icing with different colors, divide into bowls and color as desired at this point.
- Pipe or spread icing onto cookies and decorate, as desired.