These 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
This post was originally published on this blog on December 8, 2008.
Italian Anisette Cookies
Ingredients
Cookies:
- 1/2 cup unsalted butter or margarine
- 1/4 cup shortening
- 3/4 cup granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 5 teaspoons baking powder
- 1/2 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
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.
Video
Expert Tips & FAQs
- 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.
Nutrition
Amanda Formaro
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Andrea Manganaro says
I haven’t made them yet but that sounds like a lot of baking powder. Can you use some baking soda to replace some of baking powder?
Amanda Formaro says
No they do different things. The measurement is correct.
Susanna says
Are these the kind of cookies that have a really crunchy texture, almost like a biscotti or a macaron? I had licorice flavored cookies that were light a crumbly/ crunchy as a child and I thought they were some kind of classic European cookie, but I can’t find a recipe wheee the pic looks quite like them. They may have had small crumbly nuts in them as well. Any thoughts?
Amanda Formaro says
These are not hard like biscotti, but definitely firm. The cookie you are describing sounds like Snowball Cookies? https://amandascookin.com/snowball-cookies/
meredith says
Any chance the shortening can be substituted?
Thanks
Ellen says
Loved the recipe but found the cookies really well done on the bottom. Next batch I’ll try baking at 350.
Amanda Formaro says
Sometimes this can happen with the type of pan you use. Did you use parchment paper or a silicone baking mat? Those help :) I prefer insulated baking sheets, they bake the most evenly!
Maria says
I made these and they came out awesome!! Thanks for a nice easy recipe that is to the point.
Sam says
Hi , question? My dough is so so soft! I Putin the fridge to see if it would tighten up! I’m hoping so! I used this recipe last year … froze the dough and baked as needed! Awesome! Thank you
Sam
Amanda Formaro says
I think to salvage it I would add more flour. Is it possible that you got distracted while measuring and maybe miscounted? I’ve definitely had that happen LOL
A. D. says
What do you do once the icing hardens?
Amanda Formaro says
If it hardens before using it, you can pop it in the microwave for a short burst, maybe 5-10 seconds. Should soften it up!
Maureen says
What kind of milk should I use?
Amanda Formaro says
I prefer 2%, but whole milk or 1% will work as well
Nicole Curreri says
Hi Amanda,
I just baked these cookies (haven’t glazed them yet) and my cookies have cracks on top as well. I measured the flour carefully and the dough seemed like the perfect consistency. Not a big deal because I’m sure the glaze and jimmies cover them up! I did have one question though – once you melt your butter and shortening, do you let it cool before you add the sugar?
Also, thanks for the recipe! My grandmother’s best friend always made these at Christmastime. I have the recipe and tried it last year but mine came out flavorless so I wanted to give a similar recipe a go. Will rate once I taste them with the glaze :)
Amanda Formaro says
I usually melt the butter and shortening first. Then do the rest of the steps. That way it has a little time to cool. I wouldn’t worry about the cracked tops, like you said the glaze and jimmies will cover!
Barb says
I just made these and the baking powder flavor was not good. Had to throw them out. Can one reduce the baking powder
Amanda Formaro says
Sorry to hear that, I have never actually had anyone say that before. Did you add the extract?
Kari Candelora says
I had to run out in the middle of making these. Bakes some, then refrigerated remaining dough. The first batches were amazing. The refrigerated batches do have a powder taste. Not the fault of the recipe..
Denise says
Shortening is butter right.
Amanda Formaro says
Shortening is shortening :) but there are buttered flavored shortenings as well!