Name: Italian Anise Cookies Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 40 min
Cuisine: Italian
Ingredients: 3 cups (375 g) all-purpose flour; 5 tsps (20 grams) baking powder; ½ tsp (3 grams) table salt; 8 tbsps (112 g) butter; ¼ cup (48 g) shortening; ¾ cup (150 grams) granulated sugar; 4 large eggs (room temperature); 2 tsps (10 ml) anise extract (or vanilla, almond, lemon, or orange extract); 3-4 tbsps (45-60 ml) milk; 2 cups (240 g) confectioners’ sugar; 1 tsp (5 ml) anise extract (same flavor as the dough); Nonpareils sprinkles (enough to top all cookies)

Print Recipe· 3.8 from 14 reviews

If you are searching for a delightfully fragrant and traditional treat, this Italian Anise Cookies Recipe is sure to become a beloved staple in your kitchen. These soft, subtly spiced cookies boast a delicate anise flavor that’s perfectly complemented by a sweet glaze and colorful nonpareils. Perfect for sharing with family or enjoying with a cup of coffee, these cookies offer a wonderful balance of texture and aroma that transports you straight to an authentic Italian bakery.

Ingredients You’ll Need

The image shows several baking ingredients on a white marbled surface. There is a large clear glass bowl filled with white flour at the bottom center. Above it, a smaller clear glass bowl holds white powdered sugar. To the right of the powdered sugar bowl is a white square dish with granulated white sugar and a small wooden scoop resting inside. Next to it is a wrapped stick of unsalted butter in yellow and blue paper. At the top left, a small wooden bowl contains a white powder, likely baking powder. Below it, a small clear glass bowl holds a creamy white solid, possibly shortening. Near the center left, there is a white egg tray holding four whole white eggs. At the bottom left, a small clear glass cup contains a white liquid, likely milk. Finally, at the bottom right, a small white bowl is filled with dark brown vanilla extract. All items are neatly arranged and evenly spaced. Photo taken with an iphone --ar 4:5 --v 7

All the ingredients in this recipe are simple pantry essentials, yet each one plays an important role in creating the cookies’ unique taste and tender texture. From the flour that forms the base to the anise extract that imparts the signature flavor, every component contributes to this cookie’s delightful character.

All-purpose flour (3 cups/375 g): Provides the perfect structure for a soft yet sturdy cookie.
Baking powder (5 tsps/20 g): Helps the cookies rise slightly for a tender crumb.
Table salt (½ tsp/3 g): Enhances the overall flavor and balances the sweetness.
Butter (8 tbsps/112 g): Brings richness and a melt-in-your-mouth texture.
Shortening (¼ cup/48 g): Adds moisture and keeps cookies soft over time.
Granulated sugar (¾ cup/150 g): Sweetens while helping to create a tender crumb.
Large eggs (4, room temperature): Bind the dough and contribute to a soft texture.
Anise extract (2 tsps for dough + 1 tsp for glaze): Provides that unmistakable licorice-like flavor unique to this recipe.
Milk (3-4 tbsps/45-60 ml): Gives the dough moisture and ensures the glaze has the right consistency.
Confectioners’ sugar (2 cups/240 g): Used for the glossy, sweet glaze topping.
Nonpareils sprinkles: Add a festive, colorful crunch to the glazed cookies.

How to Make Italian Anise Cookies Recipe

Step 1: Sift and Prepare Dry Ingredients

Begin by sifting together the all-purpose flour, baking powder, and salt in a large bowl. This ensures the leavening agent is evenly distributed and the flour is light and aerated, which is crucial for the delicate texture of these Italian anise cookies.

Step 2: Melt and Mix Butter and Shortening

Gently melt the butter and shortening until just liquefied, then beat them together until smooth. This step creates a creamy base that will help the dough come together nicely. Mixing the fats thoroughly with sugar here also helps dissolve some of the granular sugar, setting the stage for an even crumb.

Step 3: Incorporate Sugar, Eggs, and Anise Extract

Add the granulated sugar to the butter and shortening mixture, mixing until completely combined. Then, beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the anise extract last to infuse that special aroma and flavor into the dough.

Step 4: Add Dry Ingredients and Form Dough

Gradually fold in the sifted flour mixture, mixing just until the dough starts to come together. Resist the urge to overmix to keep the cookies tender. The dough should feel soft and slightly tacky; if it’s too sticky to handle, sprinkle in a touch more flour, but be careful not to add too much or the cookies may become dry.

Step 5: Shape and Bake the Cookies

Roll the dough into small, uniform balls and place them evenly spaced on ungreased baking sheets. Bake at 375°F for 8 to 10 minutes. Be attentive here because you want the bottoms to have just a hint of golden color while keeping the tops relatively pale to preserve the cookies’ characteristic softness.

Step 6: Cool and Prepare Glaze

Once baked, transfer the cookies to a wire rack to cool completely before glazing. To prepare the glaze, whisk together confectioners’ sugar, milk, and the remaining anise extract until smooth and thick enough to coat the cookies without dripping off.

Step 7: Dip and Decorate

Dip the tops of each cooled cookie into the glaze, allowing excess to drip off, then immediately sprinkle with nonpareils for a festive and eye-catching finish. Let the glaze dry thoroughly before serving to ensure a perfect, glossy coat.

How to Serve Italian Anise Cookies Recipe

A metal baking tray with a tan silicone mat holds nine round, light beige cookies. Each cookie has a smooth surface with small cracks on top and is evenly spaced in a grid pattern with three rows and three columns. The tray is placed on a white marbled surface that adds a clean, fresh look to the image. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A little extra decoration goes a long way! Besides the classic nonpareils sprinkles, you can dust the cookie edges lightly with additional confectioners’ sugar for a snowy effect or scatter edible flower petals for a touch of elegance when serving to guests.

Side Dishes

These cookies pair wonderfully with simple accompaniments like a strong espresso, a fragrant herbal tea, or even a sweet dessert wine. Their lightly spiced, sweet profile complements a variety of drinks, making them perfect for after-dinner treats or light afternoon snacks.

Creative Ways to Present

Arrange these cookies on a beautiful plate or tiered dessert stand to highlight their charming shape and colors. For parties, consider wrapping a few in small cellophane bags tied with ribbons as delightful favors. You can also stack them between parchment paper sheets to create elegant cookie sandwiches filled with a subtle anise-infused buttercream.

Make Ahead and Storage

Storing Leftovers

Store your Italian anise cookies in an airtight container at room temperature, where they will keep their softness for several days. Avoid refrigerating as it could dry them out. The glaze remains intact well, making these cookies easy to enjoy over time.

Freezing

For longer storage, freeze the unglazed cookies in a sealed container or freezer bag. When you’re ready to enjoy, simply thaw them at room temperature and prepare the glaze fresh just before serving to retain that crisp, sweet topping.

Reheating

If you prefer your cookies slightly warm, pop them in a preheated oven at 300°F for a few minutes before glazing or enjoy them alongside a warm beverage. Avoid microwaving as it can melt the glaze and make the cookies soggy.

FAQs

Can I substitute anise extract with other flavors?

Absolutely! While anise extract gives the cookies their signature flavor, you can switch it out for vanilla, almond, lemon, or orange extract if you want a different twist. Just keep in mind the overall taste will shift away from the classic anise profile.

What if my dough is too sticky to roll easily?

If the dough feels too tacky, sprinkle in a little extra flour, but only a tablespoon at a time. The goal is to keep the dough soft so your cookies stay tender after baking rather than tough.

Why are the cookies not soft after baking?

The key to soft cookies is not overbaking them. Make sure you remove them when the bottoms just start to turn light golden and the tops remain pale. Baking too long or at too high a temperature can dry them out.

Can I make these cookies gluten-free?

While the recipe calls for all-purpose flour, you can try substituting a gluten-free flour blend. However, texture and rise might vary slightly, so it’s best to experiment with your favorite blend and perhaps adjust leavening accordingly.

How long does the glaze take to dry?

Depending on humidity and temperature, the glaze typically dries within 30 to 60 minutes. Make sure the cookies are completely cool before glazing, as warm cookies will cause the glaze to run and not set properly.

Final Thoughts

There is something truly special about making and sharing this Italian Anise Cookies Recipe. From the warm, inviting aroma of anise during baking to the delicate sweetness of the glaze, these cookies bring a touch of tradition and joy to any occasion. I can’t wait for you to try them and see how quickly they become a favorite in your own family, just as they have in mine.