Italian Anise Cookies, delicious homemade cookie recipe perfect for those Christmas and holiday cookie trays! These easy from scratch cookies are soft on the inside and coated with a simple glaze and colorful sprinkles.
Can never have too many cookie recipes this time of year right? I LOVE making all sorts of cookies which is why I probably have so many cookie recipes! My Cannoli Cookies and Mudslide Cookies are some of my all-time favorites.
I realize anise isn’t for everyone. If it’s not your thing, you might like my other versions of this cooking including the Italian Sprinkle Cookies and Italian Lemon Cookies.
What is Anise
If you’ve had black licorice, you know the flavor. People tend to love it or hate it. If you’d like more background info, check out this anise information full of more details.
(Full printable recipe card is at bottom of post.)
Italian Anise Cookies Ingredients
Cookie:
- Flour
- Baking powder
- Salt
- Shortening (you could use butter, but will have a different taste/texture)
- Powdered sugar
- Eggs
- Anise extract
Glaze & Topping:
- Powdered sugar
- Anise extract (optional)
- Milk
- Sprinkles or colored sugar
How to Make Italian Anise Cookies
- PREHEAT. Preheat oven to 350 degrees F. Line good quality baking sheets with parchment paper or silicone mats.
- MIX DRY INGREDIENTS. In a small bowl, whisk together flour, baking powder, and salt. Set aside.
- MIX WET INGREDIENTS. In a large mixing bowl, beat together the cooled melted shortening and 1 cup powdered sugar until light and fluffy. Beat in eggs one at a time until well combined, then beat in 1 teaspoon anise extract. Beat in flour into sugar/shortening mixture until combined.
- SCOOP. Using a medium cookie scoop (about 1.5 Tablespoons) or spoons, divide dough and roll into balls. Place cookie balls onto prepared baking sheets. Remove cookies from oven, and cool on wire racks.
- BAKE. Bake the cookies about 10-12 minutes or until lightly golden brown on the bottom, but still light on top.
- MAKE GLAZE. Meanwhile, whisk together 2 cups of powdered sugar, 1/2 teaspoon anise extract (if desired), and 2 Tablespoons of milk in a small deep bowl. Add more milk as needed until glaze is fairly thin in consistency.
- DIP. Dip cookies in glaze with a fork, letting excess glaze run-off as much as possible. Place cookies on parchment paper or silicone mat. Quickly top with sprinkles while glaze is wet. Then set cookies aside for glaze to set.
Serving Suggestions
- These Anise cookies are a great fall or winter dessert. Serve with a fun coffee or hot chocolate drink, or even an Anise cocktail.
- Serve these cookies at room temperature. Although my husband does love them out of the freezer!
- The sprinkles can be a little messy so be sure to serve on plates or napkins so you don’t have sprinkles all over.
Quick Tips for Best Results
- When rolling the cookie dough into balls, try to roll as smooth as possible to prevent cracks in the baked cookies. BUT you’ll get some cracks regardless so don’t sweat it.
- You can dip just the top of the cookies in the glaze. Or use a fork to dip the whole cookie and be sure to let some of the glaze run off before setting down on a silicone mat or wax paper.
- Be sure to add the sprinkles on top of the cookies while the glaze is still wet or soft. Once the glaze sets, the sprinkles will not stick.
- Instead of anise extract, you can use your favorite extract such as lemon, almond, or whatever else you like.
Italian Anise Cookies FAQ
How should I store these iced Italian Anise Cookies?
Store these cookies in an airtight container at room temperature.
Can I freeze these Italian Anise Cookies?
YES! I suggest placing the cookies in a single layer on a parchment paper or silicone mat lined baking sheet. Freeze until just solid, then place in a resealable bag and remove as much air as you can. Freezing the cookies individually will help prevent them from sticking together.
How long will the cookies last?
At room temperature in an airtight container, they should last at least a few days. If frozen, they will last a lot longer and up to a few months.
Substitutions?
Instead of anise extract use your favorite extract such as lemon, almond, or even Fiori di Sicilia. You can use your favorite colored sprinkles or even colored sugar. Instead of shortening, you could use butter, but the taste and texture of the cookies could be quite different.
Can I use low-fat ingredients?
You could try a low-fat butter or shortening substitute, BUT I have not tried so can’t say for sure how it will work out.
What else can I add to this recipe?
You can add your favorite extracts, liqueurs, or spices.
Didn’t turn out, what went wrong?
Make sure you followed the recipe exactly and didn’t substitute ingredients. Check out my How to Bake Cookies (tips & tricks) for more helpful cookie tips. A nonstick pan may have different results (my pan was not nonstick).
Can I make this vegan/vegetarian/low carb/gluten-free?
Here are some suggestions, but I can’t guarantee results. Be sure as always to check particular brands and ingredients if you’re following a specific diet or have diet restrictions or allergies.
Vegan – For the egg, you could try an egg substitute but I haven’t tried so not sure how will it do. For the glaze, you can use your favorite milk substitute like almond milk or coconut milk.
Vegetarian – It’s vegetarian. Be sure to check individual brands/products just to be sure though.
Low-Carb – You can try a lower-carb sugar substitute but I haven’t tried it so I can’t say for sure if results will be ok.
Gluten-Free – You might be able to use a gluten-free flour that has a 1:1 substitute ratio.
Other Cookie Recipes You May Enjoy
- Tiramisu Cookies (Snappy Gourmet) – Fun twist on the Italian dessert.
- Chocolate Turtle Cookies (Snappy Gourmet) – Full of chocolate, caramel, and nuts.
- Chocolate Crinkle Cookies (Cookie Dough and Oven Mitt) – Another great option for holiday cookie trays.
- Pecan Sandies (Served from Scratch) – A classic cookie recipe, delicious!
Hope you enjoy this Italian Anise Cookie recipe. Tell me in the comments about your favorite cookies!
If you want more fun Italian inspired cookies, check out this list of some of the best Italian Christmas Cookies!
Italian Anise Cookies
Ingredients
Cookie Dough
- 2 1/2 cup all-purpose flour
- 3 3/4 teaspoons baking powder (1 Tablespoon + 3/4 teaspoon)
- 1/4 teaspoon salt
- 2/3 cup shortening melted & cooled
- 1 cup powdered sugar
- 3 large eggs
- 1 teaspoon pure anise extract
Glaze
- 2 cups powdered sugar
- 1/2 teaspoon anise extract (optional)
- 2 Tablespoons milk – 4 Tablespoons milk
Topping
Instructions
- Preheat oven to 350 degrees F. Line good quality baking sheets with parchment paper or silicone mats.
- In a small bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large mixing bowl, beat together the cooled melted shortening and 1 cup powdered sugar until light and fluffy. Beat in eggs one at a time until well combined, then beat in 1 teaspoon anise extract. Beat in flour into sugar/shortening mixture until combined.
- Using a medium cookie scoop (about 1.5 Tablespoons) or spoons, divide dough and roll into balls. Place cookie balls onto prepared baking sheets. Remove cookies from oven, and cool on wire racks.
- Bake the cookies about 10-12 minutes or until lightly golden brown on the bottom, but still light on top.
- Meanwhile, whisk together 2 cups of powdered sugar, 1/2 teaspoon anise extract (if desired), and 2 Tablespoons of milk in a small deep bowl. Add more milk as needed until glaze is fairly thin in consistency.
- Dip cookies in glaze with a fork, letting excess glaze run-off as much as possible. Place cookies on parchment paper or silicone mat. Quickly top with sprinkles while glaze is wet. Then set cookies aside for glaze to set.
Notes
Make sure your shortening is fairly cool, but still liquid, before mixing with the sugar. The cookies may crack during baking which is totally normal. Be sure to not overbake the cookies. They should be just slightly browned on the bottom. You can adjust the anise extract for more/less anise flavor. SNAPPY SUBSTITUTIONS:
Instead of anise extract, you can use your favorite extract and flavorings, or even a liqueur. Instead of sprinkles, you can use colored sugar.
Nutrition:
(Nutrition data is provided when available for informational purposes only and calculated using an online nutritional calculator. For the most accurate information please calculate based on specific ingredients and brands you use as well as any changes you made to the recipe. I am not a certified nutritionist or registered dietician and any nutritional information provided should only be used as a general guideline and estimate.)
About Lisa Huff
Lisa Huff is a Cookbook Author, Freelance Recipe Developer, Food Photographer, Blogger/Writer, and award-winning home chef. She loves creating unique recipes from healthy to decadent including cocktails, appetizers, main dishes, dessert recipes and more and has appeared on various shows, publications, and websites.
Just made these! Easy recipe! I substituted vanilla extract as even though I love the anise flavor, not all my family does🎄🎄🎄
Thank you Karen! I get it, I’m not a fan of anise either and would definitely choose vanilla myself. :)
These are great. Make them every Xmas. Just wondering though, why do the sprinkles bleed their color? Any ideas?
Cookies still slightly warm, maybe?
I have never heard of these before, but they look amazing. Love the sprinkles on top too.
These cookies are so fun! And I bet you could switch up the sprinkles for any holiday! Can’t wait to make them!
These were so yummy and remind me of the ones my grandmother used to make when I was younger.
So pretty! The glaze with anise sounds to die for!