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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Theresa says
I followed exactly and all the cookies cracked.
Amanda Formaro says
Yes they crack, you can see it in the step photos. Then you glaze them and it hides the cracks
Jerri Meliso says
First attempt at my favorite cookies! First batch were twice too big. Learn from our mistakes. But the rest came out perfect. They were delicious! Can’t stop eating them. Hope I have enough for my cookie swap tomorrow! Thank you!
Denise says
This is my first time making Anise cookies!! I followed you recipe and they came out delicious!!! My husband loved them as did I! I will be making them again !!!
Gregg Sadler says
I made a similar recipe, my late mother-in-law’s, but her recipe called for egg white in the glaze as well as melted butter. I know it wasn’t your recipe, but perhaps the expert baker in you might be able to tell me why the glaze came out a bit on the sticky side. It never had before. (And yes, I will use your recipe on the next batch.)
Elizabeth Weiden-Philipbar says
I made these gluten free with cup4cup flour. In also used all butter. You need to take out two tablespoons of butter before melting as gf flour does not absorb like regular flour. They came out great! I like anise so as some of the others noted I added a touch to the frosting.
Pam says
Can I cut a be recipe in half? Has anyone tried that?
Lisa L says
Excellent recipe. I followed it to a “T” and the cookies came out beautifully! They are light puffy soft sweet but not too sweet! New holiday favorite! Thank you!!
TS says
Oh man this makes a lot of cookies. We got 112 out of it! But they are REALLY good. To some of the other questions, we used coconut oil instead of shortening and they came out fine.
MARK Martinez says
Okay….4th time trying this recipe. First time it cane out flawless. I don’t know what I did differently. I have a kitchenAid stand mixer. Same mixer. It has been the stickiest unmanageable mess and they come out like biscuits if I use extra flour to roll it. . I am using gluten free flour. I can swear I used it the first time. I don’t get it. It’s INFURIATING! Please let me know what I did wrong. I just threw out the whole batch yet again.
Amanda Formaro says
I’m so sorry you had trouble! I have never tried gluten free flour with these so I’m not entirely sure if that’s the culprit. Did you change anything else in the recipe other than the flour?
Mark Martinez says
Thank you so much for responding! I don’t believe I changed anything other than gluten free.
Amanda Formaro says
I wish I knew what the issue was. Without being in your kitchen with you and seeing what may have happened it’s hard to troubleshoot. Can you remember what else you may have done differently?
Dorothy says
Do I have to use shortening and butter or cami just use all butter?
Amanda Formaro says
I have not tried butter myself. The scientific reaction during baking can be different. Perhaps try cutting the recipe down to 1/4 and see how it works. That way if it doesn’t, you won’t feel like you wasted too many ingredients. However, butter, margarine and shortening and often substituted for each other in baking. Good luck and let me know how it goes! :)
Maria says
Can use use all butter instead of butter and shortening? What type of shortening?
Amanda Formaro says
I have not tried butter myself. The scientific reaction during baking can be different. Perhaps try cutting the recipe down to 1/4 and see how it works. That way if it doesn’t, you won’t feel like you wasted too many ingredients. However, butter, margarine and shortening and often substituted for each other in baking. Good luck and let me know how it goes! :) I usually use Crisco brand.
Amy says
Can these be frozen and if so how long?
Amanda Formaro says
Yes you can freeze them for up to two months. I would freeze them without the glaze.
Katheen says
Can you freeze and if so do I freeze them with the glaze
Amanda Formaro says
You can freeze them, I would freeze them without the glaze.
Lee says
Could you use crushed anise. I have that, but ive never seen the oil.
Amanda Formaro says
You can get it on amazon https://amzn.to/3gc53yd – I wouldnt use crush anise
Becky says
I make this recipe all the time, I use almond extract sometimes and the come out really good. I put sliced almonds on top of the glaze too. YUM!!!
MARK Martinez says
The first time I tried the recipe it was not sticky. The next two times I replicated EXACTLY as the first time. Super sticky. Super ANNOYING!
Noreen says
This is a wonderful recipe. I have had a similar one that I have used for years, that is known as “Nana’s cookies” to my grandaughter but I will make your recipe next time for her. I think she will enjoy yours just as much!
Jill Passanisi says
I love making these little cookies. So easy and my Sicilian husband loves them but we both have to say there isn’t a strong anise flavor to them. I even doubled the amount to 2tsp. Any advice? Wondering if it’s the extract I used. I will look for one online that may possible be better than this one. Great recipe though!!😉♥️
Angela says
Use Anise Oil. It’s stronger than the extract.
Bob says
Wow! No store bought cookie comes even close. Will be making these often,. Thanks Amanda
Bill says
Try adding 1-2 tsp Anise extract to the icing.
Melissa says
I put anise extract in the glaze, too.
Donna says
I add anise extract to the glaze. So good!
Dolores says
Great, easy to follow recipe, these cookies are by far one of the best.Everyone loved them
Toni says
Easy recipe! They are delicious; soft on the inside. Thanks for making directions easy to follow.
Deborah says
I have tried many anise cookie recipes and I have to say that the consistency of this cookie was amazing and the cookies looked perfect. However, they didn’t taste like the authentic Italian anise cookies that I’m used to and I think it’s because there’s butter, not oil, in this version and no milk.