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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Becky says
This is a great recipe. The cookies have a slight crunch on the outside and a soft inside. I needed to add more flour because the dough was too runny. Mine also cracked on top, but after dipping them in the frosting and decorating, no one sees. Mine even came out looking like the photos,
Dana says
Tried these for the first time today because of the high ratings and honestly it’s not my favorite. Had to use a good amount of extra flour because the dough was extremely sticky following the exact measurements/directions (no I wasn’t distracted). Once I decided any more flour would throw off the recipe I wound up chilling the dough for a few hours. Once I did this I rolled and baked the cookies. I only baked for 8-10 min and they’re still extremely dry and don’t have a lot of flavor :( Pretty disappointed overall.
Nina says
Your recipe is perfection! Delicious and came out exactly like the pictures. Do they need to be refrigerated or do you think they can be left out overnight? I’m worried the glaze will get sticky in the fridge.
Sandy says
This makes a moist and tender cookie–I found it hard to shape into the traditional S shape, as the dough was fairly sticky, yet I would not have wanted to add too much more flour as I think it would make them tough. The 5:1 decorating ratio is perfect. Two hints: We tripled the amount of anisette in the cookie and also added it to the glaze. We like anisette and wanted a stronger flavor. We also baked these in the middle of the oven to avoid the bottoms getting overly browned. All in all a wonderful recipe!
Jenny says
I made for Christmas this year. Recipe was very easy and it was very humid here in Florida so I just added more flour so I could roll into balls.
They came out perfect!
Lorraine Baldwin says
These are very soft and flavorful with just the right amount of anise flavoring. Very easy to make too.!
Colette D. says
Amanda, have you ever used either a shot of real anisette or almond extract with these? Just curious! Will be baking them later…
Amanda Formaro says
I have used both vanilla and almond extract with great results :)
LAURIE says
Shelf life??
Amanda Formaro says
Homemade cookies do not contain preservatives, so 3-4 days at room temp.
Donna says
I would like to make this recipe tomorrow night. The recipe calls for shortening. Do you mean the white Crisco shortening? I have never baked with it before. Thank you.
Amanda Formaro says
Yes
Linda T. says
These are the perfect Anisette cookies. Exceptionally easy to make. I wanted mine a little bigger since that’s how I’ve seen them at Italian weddings in our area. I used a scale and had each cookie at 16-17 grams, and they came out perfectly. My husband said they’re a definite KEEPER! They dough wasn’t at all sticky and was really each to roll. I added the flour in 4 amounts, so maybe that’s why the dough was so nice. Nevertheless, they came out exactly as I wanted. That you for the really amazing recipe!
Kristy says
I have wanted to make these cookies for a long time! Followed the recipe and they came out delicious!! They will be added to my Christmas cookie recipes! Many thanks.
Carol Cucinelli says
What’s the best container to store these cookies in
Denise A. says
Can you make this batter ahead of time? Say the day before.
Amie says
Do these freeze well if I do them in advance without the icing? I was thinking of doing them now and won’t need them till next week so I will do icing the day of on them
Elle says
Thanks for the recipe!! I just wanted to comment to warn anyone who isn’t the biggest fan of anise extract but still wants to use it, 2 teaspoons makes them taste extremely strong of anise extract. I’d recommend only using 1/2 or even 1/4 a tsp of anise extract and the rest vanilla. My mother loves the recipe and loves the intense anise flavor, however, I personally am not the biggest anise fan so I just wanted to share incase anyone else is like me!
Nina says
Great recipe. I have a family friend that makes these using an old Italian recipe and they are very similar. I was able to substitute the butter/margarine by using 85 grams of ghee in place of it and they were the perfect texture.
Amanda Guerin says
Can you cut this recipie in half?
Gina says
I followed this recipe to a T and they came out a tad dry. What could I have done wrong?
Rose says
How far in advance can you make these if they are gifts?
Guillermina Stover says
Today I made these cookies and they spread! I have made them about 5 times already through the years. This has NEVER happened. The baking powder is relatively new, I bought it a couple of months ago. I used half of a small scoop, which I’ve done each time before.
I am so disappointed!