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Italian Anise Cookies!! These cookies NEED to be on your holiday cookie tray! Not a fan of anise? Use your favorite extract for a new flavor!
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Italian Anise Cookies
You guys! These cookies are so soft and delicious! They’ve been a staple in our family since I first made them about 20 years ago. Of course, you’ll want to share these amazing little treats! They make great neighbor gifts … or would be great on a cookie tray with other cookies or candies.
Anise, in case you don’t know, tastes like black licorice. From what I understand, some people really love the flavor – and others, not so much. I don’t think there’s any middle ground on that flavor. Personally, I love these cookies – they’re a real treat for Christmas. We even make them for Easter sometimes!
I love all of the tasty treats this time of year! Cookies and yummy desserts seem to be flooding the blogging world! I really love to share traditional Christmas Cookies and I especially love ones that maybe aren’t shared often by others. It’s a good thing most of that is in virtual life – looking and drooling is calorie-free! ? These Italian Anise Cookies are super easy and so soft! I love how puffy they are!
If you’re not really a fan of black licorice, feel free to substitute your favorite extract flavor in place of the anise extract! ? Be sure to use a regular teaspoon to measure out the cookies. You will want a slightly heaping scoop. For smooth cookies, be sure to roll the dough into balls. When you dip these cookies into the glaze, you’ll want to add the nonpareils right after – this glaze is thick and hardens up fairly quickly.
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Italian Anise Cookies
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Ingredients
For the cookie dough
- ¾ cup granulated sugar
- ½ cup butter, melted, 1 stick
- 2 large eggs
- ¼ cup milk
- 1 teaspoon anise extract
- 2 ¾ cups all-purpose flour
- 2 ½ teaspoon baking powder
- ¼ teaspoon salt
For the glaze
- 1 cup powdered sugar
- 4 – 5 teaspoon milk
- 1 teaspoon anise extract
Additional ingredients
- Nonpareils
Instructions
- Preheat oven to 325°F. Line baking sheets with parchment paper and set aside.
- Beat the sugar, butter, eggs, milk and anise extract in a large bowl with a mixer until well blended. On low speed, beat in the flour, baking powder and salt until well blended.
- Drop by rounded teaspoonfuls 2 inches apart onto the prepared baking sheets.
- Bake 8-10 minutes or until the bottoms are a light golden brown. Remove cookies to a wire rack to cool.
- Prepare the glaze: Whisk the powdered sugar, milk and anise extract in a small bowl until smooth.
- Dip the tops of the cookies in the glaze, and while the glaze is still wet, sprinkle on the nonpareils. Let set until glaze hardens.
Notes
- If you’re not really a fan of black licorice, feel free to substitute your favorite extract flavor in place of the anise extract!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Originally published on December 19, 2013. Updated on April 25, 2021.
Hi, these sound delicious, I was curious as to what other flavors I could use other than anise and was excited to see some people posting they have tried lemon and milk/orange extract, I was wondering about banana extract as a lot of our little ones love banana. I like the idea of trying all and see what everyone thinks after trying them.. It will be fun to see what everyone prefers. 🙂 I love choc chip, I know very classic but all go nuts for them. I also love peanut butter and hershey kisses on top of them. I’m excited to try your recipe.
Good recipe but did not make 80 cookies make about 30 please update the quantity