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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Victoria Boswell says
This recipe is The best thanks so much for putting this recipe online! YUUUMM!!!!?
Amanda Formaro says
Thanks, Victoria! That’s great to hear :)
Camille Overstreet says
They look delicious.
m. miller says
when i made them into balls – they cracked on the tops too – but when i rolled the balls and made a freeform stack they baked perfect!
Rosanna Marra says
i make anginetti italian lemon drop cookies that look like these (i use lemon extract and lemon zest). when you say melt shortening and butter do you mean ‘melt’ like on the stove or by mixing? thanks
Amanda Formaro says
In the microwave or on the stove :)
Janet Aveni says
I have been making these for as long as I can remember, and my mother made them before me. I have a tip for the frosting. I have two bowls, one with the glaze and one with the nonpareils. I first dip the top of the cookie into the glaze and next into the nonpareils. I don’t dip them too far as the glaze and the candies spread when drying. It seems to be easier than sprinkling the candies on top, and no mess.
Janet Griffith says
How to I get the glaze soft again?
Amanda Formaro says
You can add a couple drops of milk :)
franny says
Just wondering if these are soft or crunchy? TIA
Amanda Formaro says
Kind of in between. They are similar in texture to shortbread
Bonnie Fussner says
I just finished making these cookies and they turned out beautifully! I used the vanilla and almond extract and they taste great!
Amanda Formaro says
So glad you enjoyed them Bonnie!
Maryellen VanMarter says
They look really good and I love Anisette but I grew up with Anisette cutouts, I don’t know if my family could take 2 kinds of Anisette cookies although I know I could, lol. I could just make them without the Anisette.
Amanda Formaro says
Hi Maryellen. I have madethem without the anisette too and they are great. A good substitution would be almond extract! MMMM
Susan LAVEY says
I make these cookies but instead of anise flavor I use anise liquor, and they are delish!
Katie says
I make a very similar cookie (using vanilla)and then frost them with a smear of canned lemon frosting and a light dusting of colored nonpareils. If you let them sit out overnight, the frosting dries enough to stack them in containers without their sticking together. I also bake them on AirBake cookie sheets to keep the bottoms from over browning. A family favorite.
Amanda Formaro says
Sounds delicious Katie!
judi says
i have a chcolate recipe for italian cookies with nuts and rasins if anyone wants it. its an old recipe.
Amanda Formaro says
Thanks for offering Judi! I removed your comment with your email address though as you could end up with a bunch of spam mail if it were posted publicly.
judi says
i have similar recipes for these and i have been making them for years for xmass and everyone loves them.they freeze well.some times i put different color frosting on them.
Martha Lofton says
these look very delicious and looks like wedding cookies. I plan on saving this recipe. thanks
Martha Lofton
Amanda Formaro says
Thanks Martha, hope you enjoy them!
Denise says
Love your cookies make them all the time. I have a request from my husband. Can the cookie be made in chocolate.
Amanda Formaro says
Hi Denise! You could certainly experiment with that by replacing a little of the flour with unsweetened cocoa. I would suggest trying 1/2 cup cocoa and reducing the flour by that same amount. Let me know how they turn out if you try!
Ali says
I just made these and followed the exact recipe. They have a strange after taste. No thanks.
Amanda says
Sorry they were’t to your liking. Licorice flavor is not for everyone.
Mj González says
Amanda:
It was such a surprise to find your anissette cookies. This type of cookies bring a beautiful memories from my childhood.
When I was growing up, there was one bakery in Mayaguez,PR that made anissette rossettes. The artisan even use the seeds in the cookie.
Also they used the frosting with the non pareils.
I will try to make them this weedend.
Amanda says
I hope you enjoyed them! My father in law, may he now rest in peace, loved it when I made these :)
Jean Lapham says
Is it free to joint your recipe club?
Amanda says
Yes Jean, it’s free! Just go to http://secretrecipeclub.com/join-src/ to get the details ;)
Janice says
These cookies were a HUGE hit with my family this holiday season – so huge, I made 2 batches – only thing different, I used Christmas sprinkles – thank you for this recipe Amanda and Happy New Year!
Amanda Formaro says
I bet they were pretty with Christmas sprinkles! Thanks Janice!
Kirstin says
I grew up with these cookies (my mom’s family is Italian). I had forgotten about them but then found the recipe on another blog (Grumpy’s Honey bunch) and made them…I was quickly taken back in time. I didn’t have anise so I used almond and lemon..YUM!!! I did a post on them last Christmas.
Amanda Formaro says
Thanks Kirstin! I didn’t make these this Christmas, I need to make them again!