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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Janice says
This was a great recipe! Thank you for sharing it with us. My 4 yo daughter loves them and just made a video on YouTube about them.
Bev says
Do you really mean to melt as in liquify the butter and Chris o?
Amanda Formaro says
Yes, please see the step photos and/or the video for clarification.
Carol Vadenais says
I’ve made these cookies a dozen times. They are perfect every time. Great recipe.
Gail says
These cookies lacked the right amount of ingredients to make a firm but soft and fluffy cookie. I used the 3 cups of flour as stated and did add a bit more as the dough was too loose and sticky. despite the addition they ended up flat .
I have made these cookies before using other recipes. I think I will need to go back to one of them. They were tasty though 🙂
Lou says
By far The Best Anise cookies I’ve ever tasted! I’m so excited to serve these for Easter and, they look beautiful.
Andrea Violette says
How long can they stay in your refrigerator as I don’t have much room left in my freezer
Amanda Formaro says
They should be good for at least a week or so.
Chris says
I just made a double batch and they are delish!! Curious if you ever froze them and then glazed?
Amanda Formaro says
Yes you can freeze them for up to two months. I would freeze them without the glaze.
Gladys says
This recipe iß delicious, my cookies came out dry and hard . What did I do wrong… But they taste fantastic with my coffee… Thought they should be crunch on outside and a little soft inside..
Even though they came out hard and dry I will use this recipe…The taste is great. Please let. Me know why they are dry.
Amanda Formaro says
There are two possibilities. Too much flour or baking too long. Be sure to always measure flour with the scoop and sweep method. Fluff the flour first.
Ryan says
My Nana was from the old country and every Christmas Eve since my boyhood we would enjoy these amazing cookies with Eggnog. No other cookie can top these
Allisyn says
Lovely recipe and SO Easy!! I actually do think they could do with slightly more anise extract in the next batch.
Ruth M Purr says
I always use anise oil when a recipe calls for the extract. It gives a much stronger anise taste.
Ya says
Anyone know a good vegan egg substitute for this recipe? I would like to make this recipe vegan. Im thinking maybe justegg or aquafaba?
Kara says
I made it with 3 Tsps of baking powder and had no issues with making the icing. They taste just like my Nanny used to. Thank You!
Christina says
Can I use the aniseed spice instead of the liquid aniseed? If so, how much
Amanda Formaro says
I’m sorry I’ve never tried that. i found this on the web:
While they both deliver licorice flavor, star anise and anise are two different plants and are not related to each other. Star anise has a stronger flavor. When substituting anise extract for star anise, use 1 teaspoon of anise extract for 1 teaspoon of star anise.
Mélanie Roy says
She meant aniseed… which is a tiny seed that tastes like licorice… not the star anise! I have aniseed too, the extract is impossible to find here. And I can’t find an aniseed cookie recipe… guess I’ll have to make one up for myself haha
Penny says
My mixer just broke right in the middle of making cheesecakes! Can I use the food processor instead for the anisette cookies?
Norma says
My daughter is allergic to milk. Is it possible to use all shortening or plant based butter??
Julia says
Is Crisco Shortening?
Amanda Formaro says
yes
Mari says
I tried this recipe. The cookies looked beautiful and the texture was perfect. Very easy to follow, however I was not impressed with the flavor. The after taste was nothing but baking powder, not a pleasant taste at all. Has anyone else noticed this? 5 teaspoons seems like an awful lot of baking powder.
Geri says
I agree regarding the amount of baking powder. I could taste the bitterness in these cookies. As a result, I will try cutting back on the amount of baking powder. The other note, not enough Anise in this recipe, I added a teaspoon in the glaze which gave it a MUCH better tasting Italian cookie.
Richard says
I made this recipe for the first time today. The cookies cracked on tops. How do I prevent this from happening again. I did not sift the flour and used all butter no shortening. Please let me know what I should do to prevent cookies from cracking.
Amanda Formaro says
Mine always crack. the glaze hides it :)
Florence says
When making a cookie tray with different cookies will the anise flavor get into the other flavored cookies or should the anise cookies be on a separate cookie tray?
Amanda Formaro says
It shouldn’t
Jim M says
Recipe is great, the memories it brought back even better. Cookies turned out perfect. Struggled with glaze though, used way more than 3 Tbsp of milk. 3 Tbsp of milk in 2 cups of confectioners sugar left me with a clumpy powder at best, kept adding milk slowly till right consistency, may have been 1/2 cup.