Italian Anise Cookies Recipe
A bite of these Italian anise cookies will bring back any Italian-American’s memories of childhood Christmases with family. Even if you are not Italian, these cookies are a delicious addition to your holiday cookie tray.
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 sugar
- 1/4 cup unsalted butter at room temperature
- 3 large eggs
- 1 tablespoon pure 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
- 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.
- Drop rounded tablespoons of dough 2 inches apart onto the prepared baking sheets.
- Bake 5 to 7 minutes until 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.
- 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, put it back on the rack, and add the sprinkles right away before the icing begins to harden.
- Repeat with the remaining cookies, and then let the cookies sit until the glaze is hard.
- Store in an airtight container at room temperature for up to 2 weeks. The recipe makes about 32 cookies.
Nutrition
Calories: 70kcal