Snappy Star Anise Thins

  • Yield: 5


2cups all-purpose flour
1teaspoon baking soda
1tablespoon ground ginger
1teaspoon ground star anise*
1/2teaspoon salt
1cup (2 sticks) unsalted butter, softened
1/2cup firmly packed dark brown sugar
1/2cup granulated sugar
2tablespoons honey
1large egg
1/2cup finely chopped crystallized ginger (about 3 ounces)
1/2cup Demerara sugar, for rolling
Sanding sugar for decorating


  1. Preheat the oven to 350F. Butter baking sheets or line them with parchment paper.
  2. In a large bowl, whisk together first 5 ingredients. Set aside.
  3. Combine the butter and sugars in a medium bowl; cream together until light and fluffy. Add honey, beat to combine. Add egg, beat to combine. Add chopped ginger; mix, and then spoon in dry ingredients and mix just to combine. Cover with wax paper and chill for 30 to 45 minutes.
  4. Place the Demerara in a shallow dish. Shape the dough into 1-inch balls, rolling between the palms of your hands to make them even. Roll dough balls in sugar, and place 3 inches apart on baking sheets.
  5. Bake until the tops are evenly browned and edges appear firm, about 10 minutes. Remove from the oven and let stand for 3 to 4 minutes. Transfer to cooling racks to cool completely. Decorate cooled cookies with sanding sugar is desired.
 *Ground star anise can be found in well-stocked supermarkets and specialty stores.
Recipe courtesy of the Wisconsin Milk Marketing Board