These anise cookies, also called Italian Anisette Cookies, are a holiday dessert favorite, just like my Thumbprint Cookies that everyone goes crazy over.
Why we love this recipe
Whether you choose to make these cookies with anise or without, they always seem to be a crowd-pleaser. Since this recipe makes a lot of cookies, they also make the perfect treats to bring along to a holiday gathering or family get-together.
I’m British, so naturally, I love the licorice flavor in Italian anisette cookies. You can certainly replace the anise extract in this recipe with lemon or vanilla extract if you have people who love the texture of these cookies, but not the licorice flavor. They will taste delicious either way, I promise!
Ingredients you need
This recipe is a little different than most cookies in that you will melt the butter. I promise it works!
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How to make Italian anisette cookies
These step by step photos and instructions are here to help you visualize how to make this recipe. Please scroll down to simply print out the instructions!
For cookies:
- Melt butter and shortening together. Add the sugar; mix well.
- Add the eggs, one at a time, beating well after each addition. Mix in the anise extract.
- Sift or whisk together flour, baking powder, and salt.
- Add to creamed mixture gradually. If the dough is too sticky to roll in the palm of your hand, add flour until firmer, but it should be very soft.
- Roll dough into small balls, about 1/2 tablespoon each, and place on ungreased cookie sheets.
- Bake @ 375 degrees for 8-10 minutes (the bottom should be lightly browned but the tops should remain light). Remove cookies to wire rack and cool completely before glazing.
For the glaze:
- Mix milk GRADUALLY into confectioners’ sugar to make a thick glaze… make sure to keep it on the thick side.
- Dip top of each cookie into glaze.
- Sprinkle with colored jimmies or nonpareils while glaze is still wet.
- I usually dip 10-12 cookies, return them to the wire rack (with wax paper under the racks to aid in clean up!) and then sprinkle those cookies before starting to dip more.
Decorating tip:
Dip and sprinkle 5 cookies at a time, that seemed to be the magic number before the glaze would start to harden.
This Italian anisette cookies recipe makes a lot of cookies, depending on how large you roll them. As instructed you should get about 6 dozen.
I hope you enjoy these anisette cookies as much as my family and I do! We love the fact that this recipe makes so many cookies, which means I have a little sweet treat to snack on throughout the week.
If you’re a licorice fan like me you might want to make these black licorice caramels from Barbara Bakes and these Lemon Licorice Cupcakes from Shugary Sweets!
Cookie fanatic?
Be sure to check out all the cookie recipes on the blog! Some favorites include…
- Monster Cookies
- Peanut Butter Cookies
- The Best Chocolate Chip Cookie Recipe Ever
- Chocolate Crinkle Cookies
- Grandma’s Sugar Cookies
- Frosted Sugar Cookie Bars
- Chocolate Peanut Butter Cookies
- Neapolitan Cookies
This post was originally published on this blog on December 8, 2008.
Anise Cookies
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
Cookies:
- ½ cup unsalted butter or margarine
- ¼ cup shortening
- ¾ cup granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 5 teaspoons baking powder
- ½ tsp. salt
- 2 tsp. anise extract can use vanilla or lemon extract instead
Glaze:
- 2 cups confectioners’ sugar sifted
- 3 Tbsp. milk
Things You’ll Need
Before You Begin
- You can substitute 1 tsp. vanilla and 1 tsp. almond extract for the anisette if you really don’t like licorice flavor.
- Makes a lot of cookies, depending on how large you roll them.
- Dip and sprinkle 5 cookies at a time, that seemed to be the magic number before the glaze would start to harden.
Instructions
For cookies:
- Melt butter and shortening together. Add the sugar; mix well. Add the eggs, one at a time, beating well after each addition. Mix in the anise extract. Sift or whisk together flour, baking powder and salt. Add to creamed mixture gradually. If the dough is too sticky to roll in the palm of your hand, add flour until firmer, but it should be very soft. Roll dough in small balls (these tend to really puff up with all the baking powder in them!) and place on ungreased cookie sheets. Bake @ 375 degrees for 8-10 minutes (the bottom should be lightly browned but the tops should remain light). Remove cookies to wire rack and cool completely before glazing.
Amanda’s notes:
- Next time I will be more careful with the flour, I think I added a bit too much. The tops of my cookies cracked. I also used my cookie scoop and filled it half way, which seemed to work pretty well.
Glaze:
- Mix milk GRADUALLY into confectioners’ sugar to make a thick glaze… make sure to keep it on the thick side. Dip top of each cookie into glaze. Sprinkle with colored jimmies or nonpareils while glaze is still wet. I usually dip 10-12 cookies, return them to the wire rack (with wax paper under the racks to aid in clean up!) and then sprinkle those cookies before starting to dip more.
Amanda’s notes:
- I dipped and sprinkled 5 at a time, that seemed to be the magic number before the glaze would start to harden.
Nutrition
Amanda Davis
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toheba says
Tears of joy! They taste just as I remember my aunts making.
i did use all butter instead of half shortening and they are still perfect. They always used half almond and half vanilla instead of the anise. Thank you!
Taylor says
Hi, you never really said how big or small to make the cookies. 1tbsp 2tbsp? Also mine were also cracking a little on top
Chris says
Amanda hello, I hope you will respond as I see this recipe posted a while ago. I have an anise liquor I bought to make Spanish roscales (donuts) with. I wonder if you know if this liquor would work in this cookie?
Amanda Davis says
We have never tested that, I don’t think it will because you would need more liquor than extract and that would change the consistency of the dough. if you decide to try it though, I would be very interested to hear your results!
CJ says
Can I use all butter? I don’t care for “fake fats” like Crisco.
Amanda Davis says
We haven’t personally tested it with butter but it should work just fine.
Tess says
I have made these for 3 years now. I don’t find the cracks a problem. My husband loves anise. My favorite part is the sprinkles, it makes me smile and happy. Thanks for the share! Merry Christmas!
Jane Fitzpatrick says
Can I use anise seed instead of extract?
Amanda Davis says
No, don’t use anise seed. Anise extract is available at most grocery stores.
Donna says
Can this recipe be easily doubled? I need 7 dozen of the same cookies for a cookie exchange.
Donna says
Can I make the cookie dough and refrigerate to bake later?
Amanda Davis says
Yes!
Stacy says
Can I refrigerate the cookie dough with the anise extract for 24 hours?
Amanda Davis says
That should be fine!
Andi violette says
I doubled the recipe so I should’ve added instead of 5 teaspoons of baking powder 10 but my phone rang when I went back to finish the 10 spoons of baking powder. I couldn’t remember if I was on seven or 10 so I added three more just to be safe is that going to ruin the cookies?
Amanda Davis says
Just seeing this, how did it go?