In the bowl of a stand mixer, cream the butter and sugars together on medium speed for about 3 minutes until light and fluffy. Scrape the bowl as needed.
With the mixer still on medium speed, add the egg, anise extract, and anise seed. Scrape the bowl again.
In a medium mixing bowl whisk together flour, baking soda, cream of tartar and salt.
With the mixer on low speed slowly add the dry ingredients to the creamed mixture and beat until the dough is well combined.
Chill the dough for two hours.
Preheat the oven to 350 F and lightly butter two cookie sheets.
Use a melon baller to form small balls of dough and roll in granulated sugar to evenly coat. Place balls of dough on greased baking sheets and bake at 350 F for 10-11 minutes until the cookies are starting to set and just becoming golden at the edges.
Let cool on the baking sheets for five minutes and then transfer to wire racks to cool completely.