Italian Anise Cookies Recipe
Make Italian anise cookies for the holidays! Tender, lightly sweet, and flavored with anise, these festive cookies are perfect for Christmas, Easter, and other special occasions.
Servings: 32 cookies
Calories: 70kcal
Ingredients
Ingredients for the Italian Anise Cookies
- 1 3/4 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter at room temperature
- 3 large eggs
- 1 tablespoon anise extract
- 1 teaspoon crushed anise seeds (optional)
Ingredients for the Icing
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/4 teaspoon anise extract
- candy sprinkles
Instructions
Make the Cookie Dough
- Preheat the oven to 400˚F. Line two cookie sheets with parchment paper.
- Add flour and baking powder to a medium mixing bowl and whisk to combine. Set aside.
- In a large bowl, beat butter and sugar with an electric mixer on medium speed until fluffy, about 5 minutes.
- Beat in eggs one at a time, add 1 tablespoon of anise extract and anise seeds, and mix until well blended.
- Add the flour mixture a little at a time, and mix until well blended. The dough will be soft and sticky.
Scoop and Bake the Cookies
- Drop rounded tablespoons of dough 2 inches apart onto the prepared baking sheets.
- Bake for 5 to 7 minutes, until the bottoms are golden brown and the cookie springs back when pressed with your finger.
- Remove the cookies from the baking sheets to a wire rack to cool.
Decorate the Cookies
- To make the glaze, whisk together the powdered sugar, milk, and 1/4 teaspoon anise extract in a small bowl until smooth.
- Place the cooling rack of cookies on the cookie sheet to catch drips and the extra sprinkles.
- Grab one cookie, dip the top into the glaze, return it to the rack, and add the sprinkles immediately before the icing begins to harden.
- Repeat this process with the remaining cookies, and then let them sit until the glaze is hard.
- The recipe makes about 32 cookies.
Notes
Store Italian anise cookies in an airtight container at room temperature for up to 2 weeks.
For longer storage, it’s best to freeze the cookies before glazing and decorating. Place the cooled, undecorated cookies in a single layer on a baking sheet until they are frozen solid, then transfer them to a freezer-safe container or bag.
When you are ready to serve, thaw the cookies completely at room temperature, then glaze and add sprinkles. This way, the glaze sets properly and the sprinkles keep their color without melting or bleeding.
Nutrition
Calories: 70kcal