Licorice Cookie Strips
Delight your taste buds with the bold and unique flavors of Licorice Cookie Strips—chewy, spiced treats infused with the unmistakable essence of anise and a hint of dark molasses. These cookies are perfect for those who love nostalgic, licorice-inspired desserts with a modern twist. Their soft, tender texture is beautifully complemented by the rich sweetness of dark brown sugar and an optional dusting of powdered sugar for a touch of elegance. Make them stand out with a splash of black food coloring gel, creating striking strips that are as eye-catching as they are delicious. Quick to prepare in just 15 minutes and ready in under an hour, these versatile cookies are perfect for holiday baking, gift-giving, or satisfying sweet cravings. Serve them as-is for a simple treat or pair with coffee or tea for an indulgent snack experience.
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Recipe Information
Ingredients
- 115 grams unsalted butter
- 100 grams granulated sugar
- 50 grams dark brown sugar
- 1 large egg
- 2 tablespoons dark molasses
- 1 teaspoon pure anise extract
- 200 grams all-purpose flour
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.25 teaspoon black food coloring gel (optional)
- 2 tablespoons powdered sugar (for dusting, optional)
Instructions
Preheat your oven to 175°C (350°F) and line a baking sheet with parchment paper or a silicone baking mat.
In a large bowl, use a hand or stand mixer to cream together the unsalted butter, granulated sugar, and dark brown sugar until light and fluffy, about 2 minutes.
Add the egg, molasses, and pure anise extract to the butter mixture. Mix on medium speed until fully incorporated. If desired, add black food coloring gel to deepen the licorice-like color.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until a dough forms. Do not overmix.
Transfer the dough to the prepared baking sheet. Shape it into a rectangular slab approximately 1 cm thick. You can use a rolling pin or press it gently with your hands for an even surface.
Bake in the preheated oven for 10 minutes, or until the edges are set but the center remains slightly soft.
Remove from the oven and allow the cookie slab to cool for 5 minutes on the baking sheet. While still warm, use a sharp knife or pizza cutter to slice the slab into strips about 1 cm wide and 5–7 cm long.
If desired, dust the surface of the strips with powdered sugar for a decorative finish. Allow the strips to cool completely on a wire rack before serving.
Store the licorice cookie strips in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
2424 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.3 g | 139% | |
| Saturated Fat | 59.8 g | 299% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 474 mg | 158% | |
| Sodium | 1377 mg | 60% | |
| Total Carbohydrate | 347.4 g | 126% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 194.3 g | ||
| Protein | 28.1 g | 56% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 201 mg | 15% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 962 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
