Ingredients:

  • 3 large eggs (150g), room temperature
  • 1 cup (200g) granulated sugar, plus more for sprinkling
  • 1/2 cup (120ml) vegetable oil
  • 2 teaspoons anise extract
  • 3 cups (360g) all-purpose flour, plus more for dusting
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup (120g) powdered sugar
  • 2-3 tablespoons milk, or more as needed
  • 1/2 teaspoon anise extract
  • Rainbow sprinkles

Instructions:

  1. In a large bowl, beat eggs and sugar until light and fluffy. Gradually add oil and anise extract.
  2. In a separate bowl, whisk together flour, baking powder, and salt.
  3. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don't overmix!
  4. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
  5. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper. On a lightly floured surface, roll the dough into 1-inch thick logs. Cut the logs into 1-inch pieces. Roll each piece into a small ball.
  6. Place cookies on the prepared baking sheets, leaving space between each. Sprinkle lightly with granulated sugar. Bake for 15-20 minutes, or until the edges are lightly golden brown.
  7. Remove from oven and let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
  8. In a small bowl, whisk together powdered sugar, milk, and anise extract until smooth. Add more milk, 1 tablespoon at a time, until the glaze reaches your desired consistency.
  9. Dip the top of each cooled cookie into the glaze, allowing excess to drip off. Immediately sprinkle with rainbow sprinkles.
  10. Allow the glaze to set completely before serving.