If you love classic bakery-style cookies that are soft, lightly sweet, an
If you love classic bakery-style cookies that are soft, lightly sweet, andbeautifully fragrant, these Italian Anise Cookies will steal your heart. They’re tender inside, topped with a glossy glaze, and carry that unmistakable licorice-like flavor from anise that makes them so nostalgic and comforting.
I adore this recipe because the cookies taste bakery-fresh yet require simple pantry ingredients. They’re a holiday favorite in many Italian homes, but honestly, I make them year-round—they’re that good! Whether served with coffee, tea, or as part of a festive cookie tray, these cookies shine with old-world charm.
Quick Facts
Prep Time: 10 minutes
Cooking Time: 12 minutes
Total Time: 22 minutes
Serving Size: 18–22 cookies
Why You’ll Love These Italian Anise Cookies
These cookies are soft, melt-in-your-mouth, and so aromatic:
- Soft, cake-like texture
- Lightly sweet with warm anise flavor
- Simple dough—no chilling required
- Perfect for holidays, gifting, or tea-time
- The glaze adds the perfect sweet finish
If you’ve never baked with anise before, this is the easiest and most delicious way to fall in love with it!
Ingredients You’ll Need
For the Cookies:
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2 ½ cups all-purpose flour
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2 teaspoons baking powder
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½ teaspoon salt
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½ cup unsalted butter (softened)
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½ cup sugar
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3 large eggs
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1 ½ teaspoons anise extract (or more for stronger flavor)
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2 tablespoons milk
For the Glaze:
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1 ½ cups powdered sugar
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2–3 tablespoons milk
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½ teaspoon anise extract (optional)
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Sprinkles (optional but traditional)
How to Make Italian Anise Cookies
Step 1: Mix Dry Ingredients
In a bowl, whisk together flour, baking powder, and salt. Set aside.
Step 2: Cream Butter and Sugar
In another bowl, beat softened butter and sugar until light and fluffy.
Step 3: Add Eggs and Anise
Add eggs one at a time, mixing well.
Stir in the anise extract.
Step 4: Combine Wet and Dry
Slowly add the dry mixture into the wet mixture.
Add milk to bring the dough together—it should be soft and slightly sticky.
Step 5: Shape the Cookies
Scoop small portions and roll into smooth balls.
Place on a baking sheet lined with parchment paper.
Step 6: Bake
Bake at 350°F (175°C) for 10–12 minutes.
They should look pale and puffed, not browned.
Step 7: Glaze
Whisk powdered sugar, milk, and optional anise extract.
Dip warm cookies into the glaze and add sprinkles.
Let them dry until the glaze sets beautifully.
Serving Suggestions
Serve these cookies with:
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Hot coffee or espresso
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Black tea or herbal tea
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As part of a Christmas cookie platter
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Alongside panna cotta or tiramisu
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With a light dusting of powdered sugar for elegance
They’re also perfect for gifting in cookie boxes or jars.
Tips for Customization
► Stronger flavor: Add extra ½ teaspoon anise extract or use 1 tsp anise seed.
► Softer texture: Add 1 more tablespoon milk to create softer dough.
► Lemon version: Replace anise extract with lemon extract + lemon zest.
► Almond twist: Swap anise for almond extract for a different Italian classic.
► Festive look: Use colorful nonpareils for Christmas-style cookies.
Nutritional Info (Approx. per cookie)
Calories: 95
Fat: 3g
Carbs: 15g
Protein: 1.5g
Fiber: 0.3g
(Values vary based on size and glaze.)
FAQs
1. Can I make the dough ahead of time?
Yes! Refrigerate the dough for up to 24 hours. Bring to room temp before shaping.
2. Can I freeze these cookies?
Absolutely. Freeze baked (un-glazed) cookies for up to 2 months.
Glaze after thawing.
3. What if I don’t have anise extract?
Use vanilla, lemon, almond, or even orange extract.
4. Why did my cookies crack?
Overmixing the dough can cause cracking. Mix gently for soft, smooth tops.
5. How long do these stay fresh?
Keep in an airtight container for up to 4 days. They stay soft and delicious.
Final Thoughts
Italian Anise Cookies are the perfect blend of simplicity and tradition. Soft, fragrant, and beautifully glazed, they’re the kind of cookies that bring warmth to any table. Whether you’re baking for celebrations or just craving something nostalgic and sweet, these cookies never disappoint.
