Sift the flour with the baking powder, ground cinnamon and salt into a large container. In another bowl beat with the help of a whisk butter until creamy. Add the sugar and beat for a couple of minutes until well incorporated. Add the egg and the white wine, juice or water, and beat a little more.
Incorporate the mixture of wet ingredients into the dry ones and add the anise seeds. Work everything well until you get a homogeneous and smooth dough. It has to be slightly sticky, but it should be able to detach easily from the sides of the container. If it is very unruly, add a little more flour. Cover with plastic wrap and leave to rest in the fridge for half an hour.
Preheat the oven to 175º C and prepare a couple of trays. Take a portion of the dough and roll it out on a lightly floured surface with the help of a rolling pin, leaving a thickness of about 5-6 millimeters. Cut out the cookies using the desired mold and distribute on one of the trays.
Sprinkle with a little of the cinnamon and sugar mixture. Bake for about 10-15 minutes, until golden brown. Let cool a little out of the oven, and coat them in the bowl of sugar and cinnamon. Let cool completly on a rack. Repeat the process until you finish with all the dough.