Anise Cookies are a traditional Italian anise-flavored cookie made with simple ingredients and topped with a tasty frosting. These cookies are so easy to make and perfect for any occasion.
⭐️⭐️⭐️⭐️⭐️ REVIEW: Omg….Person with Sicilian heritage chiming in here. These cookies have been a staple in my family at Christmas time since the beginning of time. The smell, the appearance, everything about these cookies are nostalgic. This recipe captures all of that perfectly.
If you love the flavor of black licorice, then you are going to love this delicious Anise Cookie recipe! These are great for the holidays, or whenever you are craving a sweet treat.
For all Italian cookie fans, don’t miss these Italian Easter Cookies or these Italian Thumbprint Cookies. If you love soft ricotta cookies, be sure to try these Limoncello Ricotta Cookies, or these Cannoli Cookies!
You’ll Love Italian Anise Cookies!
If you love the flavor of anise, then these Italian anisette cookies are for you! They are soft and perfectly sweetened, and so easy to make.
Anise is a spice that has a licorice-like flavor and aroma. This is a common flavor found in many European cuisines, from pastries to beverages.
These classic cookies are often served during the holiday season, particularly for Christmas and Easter. They are beautifully decorated and you can add sprinkles to match the season. Plus, they are a perfect addition to any holiday cookie tray.
Italian Anise Cookies, also known as “ciambelle al anice,” have a chewy soft texture with a simple sweet frosting. They are perfect to make ahead and the flavors really develop as they sit.
So, if you love licorice-flavored treats, these cookies are for you! Give them a try, you’re going to love them.
Ingredients
- Butter: use unsalted room temperature butter.
- Eggs: large, room temperature eggs.
- Sugar: just plain granulated sugar for the batter.
- All Purpose Flour: just use regular flour. Weigh the flour for more accurate measurements.
- Baking Powder
- Kosher Salt
- Anise Extract: you can find anise extract in the baking section of the grocery store. Be sure you are using extract and not anise oil for these cookies.
- Powdered Sugar: sifted if needed.
- Milk: any percentage of milk works here.
- Sprinkles: sprinkles are a great way to dress up these anise cookies. Use different colors sprinkles for specific holidays.
How to Make Anise Cookies
To make Italian Anisette Cookies, start by preheating your oven to 350 degrees. Line a baking sheet with parchment paper; set aside.
Step 1: make the dough
Start by making the cookie dough. In a large bowl, beat together the butter and sugar until fluffy; about 2 minutes. Mix in the eggs, anise extract, flour, baking powder, salt.
Step 2: roll into balls
Use a cookie scoop to measure out 1-inch balls of dough. Roll into balls and place on cookie sheet about 2 inches apart. You should be able to fit a dozen cookies on a standard baking sheet.
Bake in the middle rack of preheated oven for 10-12 minutes, being careful not to over bake. Note that the cookies will not change color much.
Step 3: make the icing
Once the cookies have cooled, make the icing. Just use a whisk to mix together the powdered sugar and milk. You can always add a few drop of colored dye here if you’d like.
Step 4: decorate the anise cookies
Lastly, flip over the cookies and dip the top of the cookie in the icing letting the excessing icing drip off. Add on the sprinkles before the icing sets.
Let the cookies sit for 10 minutes to set before serving. These are absolutely delicious served with a cup of coffee or tea.
Recipe Tips
- Start with room temperature butter.
- Beat the butter and sugar together until they are light and fluffy. This will help give the cookies a lighter texture.
- Two teaspoons of anise extract is enough to add a hint of anise flavor. Add more depending on your preferences. Also, make sure you are using anise extract and not anise oil.
- Don’t overwork the dough. Overworking the dough can make the cookies tough and dry. Mix the dough just until it comes together.
- If the dough seems sticky or difficult to handle, chill it beforehand to firm up.
- You will know the cookies are done when they are a light golden color on the bottom. Note that the color of the cookie will not change much.
- Make sure the cookies are cooled before dipping them in icing. Add a few drops of food coloring to change the color of the icing.
- Store cookies in an airtight container and don’t store with other cookies. The anise can change the flavors of other cookies.
Frequently Asked Questions
Anise has a sweet and fragrant flavor with a distinct licorice-like taste. It has a warm and slightly spicy aroma, and its flavor is often described as sweet, pungent, and somewhat bitter.
Anise extract is a versatile ingredient with a unique flavor. You can use it to make anise cookies, or flavor cakes, baked goods, beverages, or sauces. Because of its distinct licorice flavor, it’s great for making candy.
Before storing anise cookies, make sure they are completely cooled. Store, by themselves, in an airtight container in a single layer, in a cool dry place for 3-4 days. You can also refrigerate or freeze them for a longer storage option.
More Italian Cookie Recipes!
Love this recipe? Please leave a 5-star rating in the recipe card below and/or review in the comments section further down the page.
Love this recipe? Please leave a 5-star rating in the recipe card below and/or review in the comments section further down the page.
Anise Cookies
Equipment
- baking sheet
Ingredients
- 3 ½ cups all purpose flour (440 grams)
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- 1 cup granulated sugar
- ¾ cups unsalted butter, softened (one and a half sticks)
- 3 large eggs
- 2 teaspoons anise extract
Icing
- 2 cups powdered sugar (240 grams)
- 3 tablespoons milk
- 2 tablespoons sprinkles
Instructions
- Preheat oven to 350 degrees. Line baking sheet with parchment paper; set aside.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, use a hand mixer to beat the butter and sugar together until creamy; about 2 minutes. Add the eggs and anise extract and beat until well combined. Add in the dry ingredients and stir until a dough forms.
- Use a cookie scoop to measure out dough and roll into 1-inch balls. Place on prepared baking sheet, leaving about 2 inches between each cookie. You should be able fit a dozen cookies on the baking sheet.
- Bake for 10-12 minutes, or until edges are edges are slightly golden. Be careful not to over bake. Transfer the cookies to a wire rack to cool.
- To make the icing, whisk together the powdered sugar and milk until smooth. Dip the top of each cookie into the icing and let the excess drip off. Top with sprinkles. Let the icing set for about 10 minutes before serving.
Notes
- Start with room temperature butter.
- Beat the butter and sugar together until they are light and fluffy. This will help give the cookies a lighter texture.
- Two teaspoons of anise extract is enough to add a hint of anise flavor. Add more depending on your preferences. Also, make sure you are using anise extract and not anise oil.
- Don’t overwork the dough. Overworking the dough can make the cookies tough and dry. Mix the dough just until it comes together.
- If the dough seems sticky or difficult to handle, chill it beforehand to firm up.
- You will know the cookies are done when they are a light golden color on the bottom. Note that the color of the cookie will not change much.
- Make sure the cookies are cooled before dipping them in icing. Add a few drops of food coloring to change the color of the icing.
- Store cookies in an airtight container and don’t store with other cookies. The anise can change the flavors of other cookies.
Taste and look just like my grandma’s used to be. Thank you for creating this recipe! I have made it now for 3 years for Easter and other occasions.
Thanks! I’m so happy you enjoy them 🙂
This recipe is excellent, i have made it about 5 times now, the consistency is getting almost perfect(practice makes perfect) the kids love them. Thank you for this recipe. I lost all my nana’s recipes for all the cookies i made throughout my childhood and im going to keep trying new recipes of yours
Thank you so much, Chris!
Instead of cookies, could I put the dough in a cookie sheet and make bars instead?
Yes, that works! Great idea 🙂
Wonderful recipe! I’m not Italian but I have a lot of anise oil and didn’t know what to use it in besides atole de elote. I know this recipe calls for extract, but I just used a smaller amount of oil and they came out lovely.
Delicious-I put three teaspoons of anise extract in and the cookies were very tasty!
Definitely the best cookies I have made this season
Thanks to your recipe
I’m not a baker, but love to cook meals. I wanted to try my hand at these cookies and, oh man, they are just as good as I’ve gotten from a bakery. Actually fresher tasting coming out of my oven. I haven’t iced them yet, and was wondering can they be stored iced? Do they have to be one layer or can they be stacked?
I’m so happy to hear you enjoyed the cookies! You can definitely store them iced. Just make sure they the icing has hardened first. I don’t have a problem stacking them because I usually keep them in the fridge. But you may need to do single layer if storing a room temperature.
I made these yesterday for my boss, an Italian Long Island native who bakes very well, and she swooned and asked for the recipe! I did go with 3 tsp anise extract b/c 2 didn’t seem enough, glad I did. The rest of the recipe is spot-on. Also, I didn’t expect to like them myself, as I’m not a huge fan of anise, but they’re quite tasty! A nice balance of flavors.
I’m so happy to hear you all enjoyed them! Thanks for the comment 🙂
Excellent recipe!
This was my first time doing this recipe and the balance of flavors were terrific.. It was a lil awkward navigating how to put on the icing and sprinkle but it all worked out!
They came out beautifully!
One TBS of baking powder?
yes, it’s a full tablespoon
My mother-in-law’s (she’s Italian) recipe used margarine (not butter). Your thoughts? Also, can I make the dough ahead and refrigerate before baking?
Margarine would work and you can make the dough up to a day in advance 🙂
Thanks for the advice and the recipe..
Wow! These soft sweet cookies were so lovely with the strength of the anise balanced by the sweetness . Made these for an Italian Wedding Morning Tea Celebration.
I made these cookies for a Thanksgiving party. They were a hit. The host was passing them around telling everyone they had to taste them. He said they were the best Italian cookies he ever had. I did add a little more extract to the cookies and I also added a little to the frosting. Colored the frosting orange and added fall colored non pareils.
I Love all the changes you made!!!! Great Ideas!!!
Made just as the recipe states. It was fantastic. Will definitely make again. Thank you!
This is a delicious recipe. I changed it up a little, because we don’t like anise. I used almond instead, and I added a little almond to the glaze also.