Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats for even browning and easy release. Let your pans cool between batches to maintain crisp edges.

In a medium bowl, whisk together flour, baking powder, and salt until well combined. Sift this mixture twice for an ultra-light, tender crumb and to break up any lumps.

Beat the softened butter and granulated sugar on medium speed for 3–4 minutes until pale and fluffy. Scrape down the sides halfway through to ensure even mixing.

Add eggs one at a time, beating well after each addition. Stir in the anise and vanilla extracts until no streaks remain, mixing just until combined.

Fold the dry ingredients into the wet mixture with a rubber spatula until a soft dough forms—overmixing develops gluten and can toughen the cookies. Chill dough 10 minutes if too sticky.

Scoop 1-inch balls using a small cookie scoop or your hands and place 1 inch apart on baking sheets. For crisper edges, chill shaped dough for 15 minutes before baking.

Bake one tray at a time for 12–15 minutes, rotating halfway, until edges are lightly golden and centers appear set. Cookies will continue to firm up as they cool.

Allow cookies to cool on the sheet for 5 minutes before transferring to a wire rack. Once completely cool, roll in powdered sugar and dust a second time if desired.