Create new holiday baking tradition with this family heirloom honey cookie recipe! These soft cookies are subtly sweet & frosted with light boiled icing.


Mix the Ingredients

In a mixing bowl, combine all the cookie ingredients & mix until combined. The dough should be soft & sticky.


Knead the Dough

Sprinkle a surface with flour & place the cookie dough on top of it. Knead the dough into a smooth ball.  


Roll the Dough

Dust a sheet of parchment paper with flour & place the cookie dough ball in the middle. Place a sheet of parchment paper on top & roll the dough.


Cut the Dough

Cut the dough with Christmas cookie cutters & arrange the cookies on a parchment-lined baking sheet. Bake for 8 to 10 mins. Repeat with the rest of the cookie dough.


Bloom the Gelatin

In a saucepan, soak the gelatin in cold water. Add sugar & salt to the pan. Bring the mixture to a boil & let it simmer for 10 mins, stirring occasionally.


Beat Until Foamy

In a mixing bowl with the whisk attachment, add the powdered sugar. Pour in the gelatin mixture beat until it gets foamy.


Beat Until Thick

Add the baking powder & beat on medium-high speed until the mixture thickens & turns white, about 10 mins.


Add in the Anise

Stir in the anise extract & beat for another 5 mins. When you lift the whisk, the frosting should fall into the bowl in a thick ribbon.


 Frost the Cooled Cookies

Divide the frosting into bowls & stir in food coloring, if desired. Spread the frosting onto the cookies or pipe it on.