Anise Cookies are cake-like cookies with a delicate licorice flavor, a sweet icing glaze, and plenty of colorful sprinkles. Traditionally an Italian Christmas cookie, they're perfect for any celebration!
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Better Than The Rest - Here's Why
✅ Soft & Cake-Like Texture: Unlike crisp cookies, these bake up light, soft, and slightly fluffy—almost cake-like.
✅ Delicious Licorice Flavor: You get that wonderful flavor from the anise powder...and I give you directions if you want to use anise extract instead or seeds instead!
✅ It's easy to customize these cookies by switching up the flavors, icing color, or sprinkles!
Anise Cookies: What To Know & Recipe Highlights
Anise Cookies are a classic Italian holiday treat (sometimes called “Italian Anisette Cookies”) and are a must-have on the table around the holidays! The light licorice flavor and sweet, simple frosting make these cookies a unique, but delicious addition to your cookie tray!
- Soft & Cake-Like Texture: Unlike crisp cookies, these bake up light, soft, and slightly fluffy—almost cake-like.
- Flexible Flavor Options: Don’t feel limited to anise. As a matter of fact, you don't even have to use anise if you don't want to. You can easily swap in other extracts like lemon, orange, or almond for different variations. Oh, and lemon zest is amazing in anise cookies!!
- Add Some Food Coloring: Add food coloring to the icing for extra festive decorating. And, you can use a variety of different type of sprinkles, too!
- Make The Dough Ahead Of Time: Anise cookies are easy to make ahead and bake later! To freeze the cookie dough,
- Roll them into balls and place them on a parchment sheet lined pan in a single layer so they're not touching each other.
- Freeze for 2-4 hours, then add the cookie dough balls to an airtight freezer-safe container.
- Freeze the dough for up to 3 months, and when you are ready to make them, let them thaw in the refrigerator overnight, and then bake them.
- When The Cookies Are Done Baking: The tops of the cookies will be slightly firm, but not golden brown. The bottom of the cookies will be very lightly golden brown.
- How To Store Them: These cookies will stay fresh at room temperature, usually 3–4 days in an airtight container.
🛒 Ingredients You'll Need
- Flour - I use all-purpose flour. If you are gluten free, 1:1 gluten-free substitute will also work.
- Sugar - Use regular granulated sugar for the cookies.
- Powdered sugar - Used to make the icing.
- Butter - Unsalted is preferred, but salted will also work. Used to prepare the pan as well as for the cookie dough. Make sure the butter is at room temperature and not cold.
- Heavy cream - Used for the icing.
- Milk - Whole milk works best, but if you are in a pinch you can use 2%.
- Eggs - Use large, whole eggs for the cookie dough.
- Almond extract - Adds a light flavor to the icing. You could leave this out if you don't have any, but the light almond flavor in the icing is a perfect complement to the anise flavor in the cookies!
- Lemon zest - For a bright, fresh pop of flavor in the cookies! This is optional.
- Baking powder - Needed to help these cookies puff up slightly while baking.
- Anise powder - This recipe is written for adding anise flavor with powder. If you want to use anise extract or aniseseeds, make sure to follow the directions noted below in the FAQ section because it's not a 1:1 substitution.
👩🏼🍳 Scroll down to the recipe card below for all the details you’ll need to make this recipe!
🥣 Here's Exactly How To Make These Cookies
Step 1: Line a cookie sheet with parchment paper. Spread a thin layer of butter on the parchment paper.
Step 2: Sprinkle 1-2 Tablespoons of flour onto the parchment paper. Using your hands, evenly spread the flour so the cookie sheet is lightly coated.
Step 3: Add the sugar and butter to a large mixing bowl.
Step 4: Using a standing mixer with the wire whisk attachment, or an electric mixer, mix on medium speed for one minute. Add the eggs, one at a time, and continue to mix on medium speed for one additional minute.
Step 5: Pour in the milk and mix for 30 more seconds on medium speed.
Step 6: The cookie batter will be curdled at the end of this step.
Step 7: If using a standing mixer, remove the wire whisk and replace it with the paddle attachment. Add the flour, baking powder, anise powder, and the zest of 1 lemon. Mix on low speed for 45 seconds.
Step 8: Using your hands or a cookie scoop, take approximately ½ a Tablespoon of the cookie dough and then softly shape it into a little ball and place it on the cookie sheet. Repeat this process until there is no more cookie dough left. Place the cookie sheet in the oven and bake for 12-13 minutes. Once done, remove the cookie sheet from the oven and allow the cookies to cool on a cooling rack.
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Step 9: Now it's time to make the glaze! Add the powdered sugar, almond extract, and heavy whipping cream to a small bowl. Combine using a whisk, then set aside.
Step 10: Pour the sprinkles into a small shallow bowl and set them aside. Pick up a cookie and dip the top of the cookie into the glaze.
Step 11: Take the cookie with the glaze and dip it into the sprinkles.
Step 12: Place the decorated cookie back on the wire rack for at least 10 minutes so the glaze can set.
Once the glaze has set, they are ready to eat! Enjoy these perfectly cake-like, licorice-flavored cookies and watch them disappear!
🙋🏼 Top Questions I Get Asked About This Recipe
My recipe calls for anise powder instead of extract or seeds. But you can substitute between anise powder, anise seeds, and anise extract...just keep in mind that the flavor strength is different for each.
*️Anise powder has a strong, even flavor throughout the dough (I use 2 teaspoons in this recipe).
*️Anise seeds give a milder taste and a little crunch. If substituting seeds for powder, use about the same amount (2 teaspoons), but the flavor will be less intense and it will add some crunchy texture.
*️Anise extract is much stronger than powder or seeds. If substituting extract, use about ½ to 1 teaspoon of extract for every 2 teaspoons of powder. Start on the lower end and adjust to taste, since extract can easily overpower the cookies.
You don't need to with this recipe. The reason people typically chill the dough is because it helps firm it up, making it easier to shape. It can also help prevent the cookies from spreading too much in the oven, but with my dough recipe, the cookies won't spread while baking. If you feel the dough feels soft or sticky, chilling for 30–60 minutes is a good idea.
Expert Tips
- The Best Way To Shape The Cookies: If you use a cookie scoop or even a Tablespoon measuring spoon, it makes it so much easier to get cookies that are all the same size. That way they look nice and even—and they’ll all bake evenly.
- Let Them Cool: Wait until the cookies have cooled, about 15-20 minutes before adding the glaze and sprinkles.
- Don't Over Mix The Batter: Only mix until everything is combined. If you mix too long, the dough will become tough, and the cookies won't have the cake-like texture you want.
- Avoid Over Baking: Don't over bake these cookies. Remember, that the tops won't brown but will just be barely firm on top, and the bottoms will be only slightly browned.
- How To Freeze Baked Anise Cookies:
- Let the cookies cool completely after baking.
- Arrange them in a single layer in an airtight container.
- Freeze for up to 3 months.
- Thaw in the refrigerator or at room temperature.
- For best results, wait to glaze and decorate until just before serving.
🍪 More Cookie Recipes For You To Try
If you tried this Anise Cookies or any other recipes on my website, please let me know how it turned out in the comments below. I love hearing from you! And, please leave a 🌟 rating while you're there!
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Anise Cookies
Equipment
- Standing or Electric Mixer
Ingredients
For The Cookies
- 1 cup granulated sugar
- ½ cup butter, room temperature
- 3 eggs
- ¼ cup whole milk
- 3 cups all purpose baking flour
- 1 Tablespoon baking powder
- 2 teaspoons anise powder
- zest of lemon
For The Glaze
- 1 cup powdered sugar
- 1 teaspoon almond extract
- 2 Tablespoons heavy whipping cream
- sprinkles, optional
Instructions
To Make The Cookies
- Preheat the oven to 350℉.
- Line a cookie sheet with parchment paper. Spread a thin layer of butter on the parchment paper and sprinkle on 1-2 Tablespoons of flour. Using your hands, evenly spread the flour so the cookie sheet is lightly coated.
- Add 1 cup of sugar and ½ cup of butter to a large mixing bowl. Using a standing mixer (wire whisk attachment) or hand held electric mixer, mix on medium speed for 1 minute.
- Add in the 3 eggs one at a time and continue to mix on medium speed for 1 more minute.
- Add in ¼ cup of milk and mix for 30 more seconds on medium speed. Important Note: The cookie batter will be curdled at the end of this step.
- If using a standing mixer, remove the wire whisk and attached the paddle attachment. Add in 3 cups of flour, 1 Tablespoon of baking powder, 2 teaspoons of anise powder, and the zest of 1 lemon. Mix on low speed for 45 seconds.
- Using your hands, take a small portion of cookie dough, approximately ½ a tablespoon, but not bigger than 1 Tablespoon in size. Then, softly shape it into a little ball and place it on the cookie sheet.
- Repeat this process until there is no more cookie dough left.
- Place the cookie sheet in the oven and bake for 12-13 minutes.
- Once done, remove the cookie sheet from the oven and allow the cookies to cool on a cooling rack.Important Note: The tops of the cookies will be slightly firm, but will not be golden brown. The bottom of the cookies will be very lightly golden brown.
To Make The Glaze
- Add 1 cup of powdered sugar, 1 teaspoon of almond extract, and 2 Tablespoons of heavy whipping cream to a small bowl.
- Using a whisk, mix to combine. Set aside.
To Decorate The Cookies
- Pour the sprinkles into a small shallow bowl.
- Pick up a cookie and dip the top of the cookie into the glaze.
- Take the cookie with the glaze and dip it into the sprinkles.
- Place the decorated cookie back on the wire rack for at least 10 minutes to allow the glaze to set.
- Once the glaze has set, they are ready to eat.
Notes
- The Best Way To Shape The Cookies: If you use a cookie scoop or even a Tablespoon, it makes it so much easier to get cookies that are all the same size. That way they look nice and even—and they’ll all bake evenly.
- Let Them Cool: Wait until the cookies have cooled to add the glaze and sprinkles.
- Don't Over Mix The Batter: Only mix until everything is combined. If you mix too long, the dough will become tough, and the cookies won't have the cake-like texture we want.
- Avoid Over Baking: Don't over bake these cookies. Remember that the tops won't brown but will just be barely firm on top, and the bottoms will be only slightly browned.
- How To Freeze Baked Anise Cookies:
- Let the cookies cool completely after baking.
- Arrange them in a single layer in an airtight container.
- Freeze for up to 3 months.
- Thaw in the refrigerator or at room temperature.
- For best results, wait to glaze and decorate until just before serving.
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Enter your email to receive this recipe, along with weekly food inspiration!
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