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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Charlene Thibault says
I am 64 yrs old, Italian and have been eating and making egg biscuits my whole life, so glad I tried this recipe! It will always be the best in my eyes!
Lisa says
My glaze seems fine but after a while it is no longer “hard” and it slides off the cookie. Not sure what I’m doing wrong.
Amanda Davis says
Hmm, sunds like too much milk. You can add more powdered sugar to thicken it up. Were the cookies stored near a heat source they may have softened it, causing it to slide off?
Nora Wojick says
why 5 t of baking soda. In most recipes
the most I’ve seen was 4. thank you. :-)
Thalea Hunter says
Can’t wai!t to make for Easter
Lisa says
Why shouldnt I use seed in lieu of extract? Can’t I use both?
Amanda Davis says
Hi Lisa. I’ve never tried it. However, if you want to experiment, here’s what Google AI came up with:
If you need to substitute anise seed for anise extract, use 2 teaspoons of ground anise seed for every 1 teaspoon of anise extract; essentially, double the amount of ground anise seed to achieve a similar flavor intensity.
Key points to remember:
Grind the anise seeds:
For the best results, grind the anise seeds to a fine powder before using as a substitute.
Flavor intensity:
While anise seeds can be used as a substitute, the extract form is already concentrated, so you’ll need a larger quantity of whole or ground anise seeds to reach the same flavor level.
Susan says
Amanda!! I’ve been trying to replicate the “genettis” that were a common item in the Italian neighborhood where I grew up. I’ve tried other recipes for both the anise and almond options – and they were good – but not quite right. But in reading the comments here – I’m really looking forward to trying your recipe – and I’ll let you know how it works…….
I do have one question about flavors however. I am also interested in experimenting a bit – and wonder if RUM might be a good flavor option… If I try that, do you think I should add rum to vanilla and/or almond flavoring – or just rum on its own? Any/all input appreciated… Thanks again and I’ll report back…
Amanda Davis says
Haven’t tried rum with these, but they do make a rum extract too. You could replace the anise extract and use vanilla as well. I’m not sure what these would taste like with rum and it makes a lot of cookies. You might want to try either a smaller batch when experimenting, or maybe just make some glaze with rum or rum extract instead. Let us know how it goes!