Anise Cookies
A traditional Italian Christmas cookie, Anise Cookies are cake-like cookies with a delicate licorice flavor, a sweet icing glaze, and plenty of colorful sprinkles!
Servings: 50 cookies
Calories: 72kcal
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.
Nutrition
Serving: 1cookie | Calories: 72kcal | Carbohydrates: 12g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 16mg | Sodium: 19mg | Potassium: 31mg | Fiber: 1g | Sugar: 7g | Vitamin A: 82IU | Vitamin C: 0.004mg | Calcium: 19mg | Iron: 0.3mg