How to Make Anise Cookies: Kaak Bil-Yansoun

  • on June 2, 2018

A Light Cookie with a Powerful Healing Ingredient:

The Kaak Bil-Yansoun


With its numerous healing values, the Anise comes back in my blog with this recipe of cookies that you can prepare in quantities and store for at least two weeks, even more in the freezer.

The Anise is ranked among the top healing spices and herbs as a nutritional powerhouse. No surprise that I care bringing you more recipes with this amazing ingredient.

The Anise is an Anti-inflammatory, Antiviral, Anti-spasmodic, treats digestive and stomach issues, relieves stress, and boosts the immune system, among many other healing values.

The Lebanese Anise Cookies are common in our households. Small rings of delicious snack for kids and adults alike, they come crispy with just a dose of sweet to slide them out of the pastry category and into the Light Snack one to be enjoyed any time of the day.

They are a good companion to tea and coffee, and in lunch boxes for school and work.


Among our recipes with the Anise nutritional powerhouse: The Maakron, the Senisniyeh or Snayniyeh, the Meghli, the Sfouf, the Glazed Anise Cookie…




The cookies are made small, of about 2 inches in diameter, and you have two resting periods of 40 minutes then 15 minutes. The recipe here yields about 22 cookies in the form of rings. We usually make the triple since they are fast consumed, and they do well stored for up to two weeks, and more in the freezer. I reduced the recipe here to enough for you and your family to try them.

This recipe does great with the adding of Mahlab, yet works well without it if you don’t have access to ethnic stores.

Try them, enjoy them, and come back for more easy healthy recipes! 🙂

Healthy Anis Cookies: Kaak Bil Yansoun

Course Dessert, Snack
Cuisine Lebanese
Keyword Anise, Anise seeds, Anti-inflammatory Ingredients, Anti-viral ingredients, Antioxidant ingredients, Baking Powder, Cookies, Healthy Snack Recipe, Powder Milk, Snack
Prep Time 30 minutes
Cook Time 15 minutes
Resting Time 55 minutes
Total Time 45 minutes
Servings 22 small cookies


  • 200 gr Flour
  • 1 tsp Baking Flour
  • 6 tbsps Sugar
  • 1 Egg (large)
  • 1 tbsp Milk Powder
  • 1/2 cup Vegetable Oil
  • 1/2 Lemon juiced
  • 1 tbsp Anise Seeds
  • 1/2 tbsp Ground Anise
  • 1 dash Salt
  • 1 dash Mahlab


Preparing the Dough

  1. In a large bowl, mix well the flour with the milk powder, the baking powder, the sugar, the ground anise, the mahlab, and a pinch of salt. Pour in the oil and mix well. 

    Crack the egg in a separate bowl, whip it well and add it to the dough. As you mix, drizzle on the lemon juice then add the anise seeds. Keep mixing the dough to ensure all ingredients are well distributed and the dough is smoothly moist. 

    Spread a kitchen wrapping (plastic) film on the kitchen counter. Bring the dough together into a bowl, place it on the plastic film and wrap it up. 

    Leave it to rest in a cool place for 40 minutes.

Making the Cookies

  1. Divide the dough into 22 small balls. Roll each between your palms, extending them a little lengthwise, and place them as you go on a large tray.  Now, leave them to rest for 15 minutes. 

  2. Heat the oven at 180C (350F) and prepare your baking tray with a baking sheet at your side.

    On your kitchen counter, roll each dough thin, stretching it, then bring the extremities, forming a ring of about 2 inches. Press gently on the meeting point, and place it on the baking tray. Repeat until all the dough is done.

    Place the tray in the oven and bake for about 20 minutes. You will know your Cookies are done when the bottoms turn golden and the tops are crispy.

    Remove and allow them to cool at room temperature.


  1. These Anise cookies can be stored for up to two weeks in a airtight cookie container or a metal one. (Plastic ones are not recommended). Do not store when still warm. 




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