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Easy Licorice Cookies

Licorice can be used as an ingredient to bake cookies and t taste like sweet saccharin. There are many variations of licorice cookies such as shortbread, snaps, and brownies. Let’s take a look at the Top 3 licorice cookie recipes we found.

Licorice Cookie Snaps baked and garnished with anise sitting on a table top

1. Licorice Cookie Snaps


  • 1 cup salted butter (softened)
  • 1 cup granulated sugar
  • 1 cup light brown sugar
  • 1 large egg
  • 1 ½ tsp. anise extract
  • 1 Tbsp. anise seeds
  • 2 ½ cups all purpose flour
  • ½ tsp. baking soda
  • ½ tsp. cream of tartar
  • ½ tsp. salt


  • In the bowl of a stand blender, cream the spread and sugars together on medium speed for around 3 minutes until light and feathery. Scratch the bowl on a case-by-case basis.
  • With the blender still on medium speed, add the egg, anise concentrate, and anise seed. Scratch the bowl once more.
  • In a medium combining bowl rush one flour, baking pop, cream of tartar, and salt.
  • With the blender on low speed gradually add the dry fixings to the creamed combination and beat until the batter is very much joined.
  • Cool the batter for two hours.
  • Preheat the stove to 350 F and softly margarine two treat sheets.
  • Utilize a melon hotshot to frame little chunks of mixture and roll in granulated sugar to cover equitably. Put bundles of batter on lubed baking sheets and prepare at 350 F for 10-11 minutes until the treats are beginning to set and simply becoming brilliant at the edges.
  • Let cool on the baking sheets for five minutes and afterward, move to wire racks to totally cool.

Black Licorice Dark Chocolate Cookies sitting on a plate

2. Licorice Dark Chocolate Cookies 


  • 7 ounces 60% dark chocolate chips
  • 2 tablespoons water
  • 2 teaspoons vanilla extract
  • 1 stick unsalted butter
  • 2 large eggs, room temperature
  • 3/4 cup granulated sugar
  • 1/2 cup dark brown sugar, packed
  • 1 cup all-purpose flour
  • 3 tablespoons black cocoa powder (or Dutch-processed cocoa powder)
  • 1 teaspoon baking powder
  • 2 tablespoons licorice root powder (available in specialty spice stores)
  • 2 teaspoons ground anise
  • 1/4 teaspoon kosher salt (plus flaky salt for sprinkling on top)


  • Preheat stove to 375° F. Line 2 huge baking sheets with material paper or silicone baking mats.
  • Place chocolate, water, and vanilla concentrate in a medium-intensity resistant bowl. Put away.
  • Place spread in a little pot over medium intensity and start dissolving. Cook for around 4 minutes, blending much of the time until the margarine starts to brown and smell nutty. Quickly pour over the chocolate combination and mix until totally dissolved. Put away.
  • Place eggs and the two sugars in the bowl of a stand blender fitted with a whisk connection. Whip on rapid for 7 minutes until eggs are pale and ribbony. In the meantime, filter together flour, cocoa powder, baking powder, licorice root powder, anise, and salt. Put away.
  • Lessen the blender speed to low and gradually add the softened chocolate combination. Once joined, add dry fixings and blend until recently integrated.
  • Utilizing an enormous #20 treat scoop (or 3 adjusted tablespoons), segment the hitter onto an arranged plate leaving two creeps between each. Sprinkle tops with flaky salt and heat until puffed and crackly, around 11 minutes. Eliminate from broiler, give the plate a decent smack against the counter, and let cool for no less than 20 minutes.

Licorice Almond Cookies sitting on a plate

3. Licorice Almond Cookies 


  • 2 c all-purpose flour
  • 1½ tsp baking powder
  • 1½ tsp cornstarch
  • ¼ tsp salt
  • 4 tbsp butter, melted and cooled
  • 2 egg whites
  • 2 tbsp plain nonfat Greek yogurt
  • 1½ tsp almond extract
  • 1 c light brown sugar
  • 4 black licorice ropes, diced small


  • In a medium bowl, whisk together the flour, baking powder, cornstarch, and salt. In a different bowl, whisk together the spread and egg whites. 
  • Mix in the yogurt, almond concentrate, and earthy-colored sugar, spreading any clusters of sugar at the edge of the bowl. Include the flour combination, blending just until integrated. 
  • Put away 3 tablespoons of the licorice, and overlay in the leftover licorice. 
  • Cover the top with cling wrap, and chill for 2 hours, or until firm. (Note: On the off chance that in a hurry, you can refrigerate for 30 minutes and freeze for 15-20 minutes.)
  • Preheat the stove to 350°, and line two baking sheets with material paper.
  • Eliminate the batter from the fridge, and gap it into 24 pieces. Shape each into a ball, place onto the pre-arranged baking sheets, and level marginally. Press 2-3 bits of the held licorice into the highest point of each.
  • Prepare at 350° for 10-12 minutes, or until light brilliant. Cool on the baking sheets for 5 minutes prior to turning them out onto a wire rack.

We hope you enjoy these recipe at iHeartFoodie. Let us know if you love Licorice Cookies.

#licorice #licoricecookies #recipes #baking

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