In a stand mixer, beat the softened unsalted butter and powdered sugar until well combined and creamy. Add in the all-purpose flour, kosher salt, ground nutmeg, and pure anise extract. The mixture will be crumbly at first; use your hands to bring it together and form a cohesive ball.

Lay the dough ball onto a piece of plastic wrap. Roll the dough into a log shape, about 1.5 to 2 inches in diameter. Wrap the log tightly in plastic wrap and refrigerate for at least 30 minutes to firm up (or longer if preferred).

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Remove the chilled dough log from the refrigerator and slice it into 1/4-inch thick disks. Place the cookie slices onto the prepared baking sheet, leaving a small space between each cookie.

Sprinkle the tops of the unbaked cookies generously with red and green sugar crystal sprinkles. Bake in the preheated oven for 13-15 minutes, or until the edges are lightly golden. Be careful not to overbake.

Once baked, remove the cookies from the oven and let them cool completely on the baking sheet before transferring to an airtight container for storage. Enjoy these festive Jingles Cookies!