Italian Anise Cookies (Anisette Cookies)
These soft, pillowy Italian Anise Cookies are lightly sweetened with a distinctive licorice-like flavor from anise extract. A holiday classic, they’re easy to make and perfect year-round with a simple glaze and festive sprinkles.
Equipment
- Mixing bowls
- Microwave-safe bowl
- Electric mixer or whisk
- Baking sheet
- Parchment paper or baking spray
- Wire rack
- Small bowl for glaze
Ingredients
- Dry Ingredients:
- 3 cups all-purpose flour
- 5 teaspoons baking powder
- ½ teaspoon salt
- Sweeteners & Flavoring:
- ¾ cup granulated sugar
- 2 teaspoons anise extract or vanilla/lemon as substitute
- Wet Ingredients:
- ½ cup unsalted butter or margarine
- ¼ cup shortening
- 4 large eggs
- For the Glaze:
- 2 cups confectioners’ sugar
- 3 tablespoons milk
Instructions
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper or grease lightly.
- In a microwave-safe bowl, melt butter and shortening together.
- In a large bowl, combine melted fats with granulated sugar and mix well.
- Beat in eggs one at a time, then stir in anise extract.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add dry mixture to wet mixture until a soft dough forms.
- Roll dough into small balls (about ½ tablespoon each) and place on prepared sheets.
- Bake for 8–10 minutes, until bottoms are lightly golden. Tops should remain pale.
- Cool cookies completely on wire rack.
- For glaze, whisk confectioners’ sugar and milk until smooth and pourable.
- Dip tops of cookies into glaze and decorate with sprinkles if desired. Let glaze set fully.
Notes
Adjust anise extract to taste (increase or reduce, or substitute with vanilla, almond, or lemon extract).
Dough should be soft but not sticky; add extra flour if needed.
Work in small batches when glazing to prevent glaze from hardening before decorating.
Store cookies in airtight container for up to 1 week or freeze up to 3 months.