Italian Anise Cookies

These easy Italian Anise Cookies are soft, traditional Italian cookies with a delicious anise flavor, sweet powdered sugar glaze, and colorful sprinkles. These homemade iced Italian cookies are perfect for Christmas cookie trays, Easter celebrations, weddings, and holiday baking!

These Italian Anise Cookies are a delicious homemade cookie recipe with that classic anise flavor, a soft, tender center, and a sweet glaze topped with colorful sprinkles. They’re a traditional Italian-style cookie that’s especially popular for Christmas, Easter, and other special occasions. And they’re SO pretty!

If you love old-fashioned Italian cookies, this is definitely a recipe to add to your collection. The cookies are lightly golden on the bottom, soft inside, and covered with a simple powdered sugar icing that makes them extra delicious.

Can you ever have too many cookie recipes, especially around the holidays? I don’t think so! I LOVE making all kinds of homemade cookies, which probably explains why I have so many cookie recipes here on Snappy Gourmet. My Cannoli Cookies and Mudslide Cookies are some of my all-time favorites.

But there’s something extra special about a plate of iced Italian cookies covered in festive sprinkles. These Italian Anise Cookies, have that distinctive sweet licorice-like flavor from anise extract. I realize anise isn’t for everyone. It’s one of those flavors people tend to either LOVE or avoid completely! If you’re an anise fan, though, you’re in for a treat.

And if you’re not crazy about anise, don’t worry! You can experiment with other extracts, such as lemon or almond. You might also enjoy my Italian Sprinkle Cookies or Italian Lemon Cookies.

These homemade Italian Anise Cookies are also easy to customize for different holidays. Use red and green sprinkles for Christmas, pastel sprinkles for Easter, or colorful nonpareils for weddings, showers, and celebrations.

They’re great for cookie exchanges, homemade gifts, and holiday dessert trays. You can even freeze them to enjoy later. And who knows? These might become one of your new favorite Christmas cookie recipes!

What I Love About This Recipe

• They’re soft and delicious! These Italian Anise Cookies have a soft, tender texture that’s a little different from traditional crunchy cookies. The bottoms turn lightly golden while the tops stay fairly pale. A sweet powdered sugar glaze adds another layer of flavor without making the cookies complicated. They’re especially good with a cup of coffee or tea!
• That classic anise flavor! If you love black licorice or traditional Italian anisette cookies, you’ll love the distinctive flavor of these homemade cookies. Pure anise extract gives them that sweet, aromatic taste without needing whole anise seeds. You can adjust the amount of extract to make the flavor stronger or milder. The optional anise glaze adds even more flavor!
• They’re perfect for holidays! These traditional Italian-style cookies look beautiful on Christmas cookie trays with colorful sprinkles. You can also make them for Easter, weddings, birthdays, or just about any celebration. Simply change the sprinkle colors to match the occasion. They’re a fun cookie to make and decorate with family!
• The glaze is SO easy! You only need powdered sugar, milk, and optional anise extract to make the sweet icing. Dip the tops or the entire cookies, depending on how much glaze you like. Add colorful sprinkles while the glaze is still wet, and let everything set. No fancy decorating skills required!
• You can make them ahead! This Italian Anise Cookies recipe makes about 3 1/2 dozen cookies, which is great for sharing. They store well in an airtight container for several days and can also be frozen. That makes them especially convenient for busy Christmas baking and holiday parties. My husband even likes eating them straight from the freezer!

What is Anise

Anise is a spice known for its distinctive sweet, licorice-like flavor. If you’ve ever tasted black licorice, you’ve probably experienced a similar flavor.

Anise is popular in many traditional Italian cookies, cakes, pastries, candies, and liqueurs. It’s especially common in holiday baking. Some people love the flavor, while others find it a little strong. If you’re new to anise, you might want to start with the amount in this recipe before experimenting with more.

Anise Extract: This recipe uses pure anise extract, a concentrated flavoring that gives the cookies their distinctive taste. It’s easy to measure and mixes evenly into cookie dough and icing.

Anise Seeds: These are the small seeds of the anise plant. They have a sweet, licorice-like flavor and can be used whole or ground in certain baked goods. Traditional anise seed cookies may have a slightly different texture and flavor from cookies made with extract.

Star Anise: Star anise comes from a different plant and has a star-shaped appearance. It also has a licorice-like flavor, but it’s not the same ingredient as anise seeds. I wouldn’t substitute whole star anise directly into this recipe.

Anisette: A sweet, anise-flavored liqueur with a distinctive licorice-like taste. It’s popular in Italian and other Mediterranean traditions and is sometimes enjoyed after dinner or used to flavor desserts and baked goods. Traditional Italian Anise Cookies are sometimes called anisette cookies, even when they’re made with anise extract instead of the liqueur.

If you’d like more background info, check out this anise information full of more details.

Equipment You May Need

• Baking Sheets – Good-quality baking sheets help the cookies bake evenly. I used regular baking sheets rather than nonstick pans.
• Parchment Paper or Silicone Baking Mats – Help prevent sticking and make cleanup easier.
• Mixing Bowls – You’ll need a small bowl for the dry ingredients and a larger bowl for the cookie dough.
• Electric Mixer – A hand mixer or stand mixer makes it easy to combine the shortening, powdered sugar, and eggs.
• Measuring Cups and Spoons – For accurately measuring the cookie and glaze ingredients.
• Whisk – Perfect for combining the dry ingredients and mixing the powdered sugar glaze.
• Medium Cookie Scoop – A scoop that holds about 1.5 Tablespoons helps make evenly sized cookies.
• Wire Cooling Racks – Allow the cookies to cool after baking.
• Small Deep Bowl – Makes dipping the cookies into the glaze easier.
• Fork – Helpful for dipping cookies and letting excess glaze drip off.

(Full printable recipe card is at bottom of post.)

Italian Anise Cookies Ingredients

You don’t need anything too fancy to make these homemade Italian Anise Cookies!

Cookie Dough

• All-Purpose Flour – Gives the cookies structure and helps create their soft, tender texture. Be sure to measure the flour carefully so the cookies don’t turn out dry.
• Baking Powder – Helps the cookies rise and gives them a slightly puffy, cake-like texture. Make sure your baking powder is fresh.
• Salt – Balances the sweetness and enhances the other flavors.
• Shortening – This recipe uses melted and cooled shortening. It helps create the cookies’ distinctive texture. You can experiment with butter instead, but the flavor and texture may be different.
• Powdered Sugar – Also called confectioners’ sugar. It sweetens the cookies and helps create a tender texture.
• Eggs – Help bind the ingredients together and give the cookies structure.
• Pure Anise Extract – The key ingredient for that classic Italian anisette cookie flavor. You can adjust the amount depending on how strong you like your anise cookies.

Glaze

• Powdered Sugar – Creates the sweet, smooth icing that coats the cookies.
• Anise Extract – Optional, but great if you love a stronger anise flavor. You can leave it out for a milder glaze.
• Milk – Thins the powdered sugar into a glaze that’s easy to dip. Add a little more as needed until you reach the right consistency.

Topping

• Colorful Sprinkles or Colored Sugar – Give these iced Italian cookies their festive appearance. Use traditional rainbow nonpareils, Christmas sprinkles, Easter colors, or whatever you like!

How to Make Italian Anise Cookies

These homemade Italian Anise Cookies are fairly easy to make from scratch. The dough comes together quickly, and the simple glaze and colorful sprinkles make them look extra special!

Step One: Preheat the Oven.
Preheat your oven to 350 degrees F. Line good-quality baking sheets with parchment paper or silicone baking mats to help prevent sticking.

Step Two: Mix the Dry Ingredients.
In a small mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Set the mixture aside while you prepare the wet ingredients.

Step Three: Make the Cookie Dough.
In a large mixing bowl, beat together the melted and cooled shortening and 1 cup powdered sugar until light and fluffy. Add the eggs one at a time, beating until well combined after each addition. Mix in 1 teaspoon anise extract, then beat in the flour mixture until combined. Avoid overmixing once the flour is incorporated.

Step Four: Scoop and Roll the Cookies.
Using a medium cookie scoop (about 1.5 Tablespoons) or spoons, divide the dough into portions and roll into balls. Try to make the balls as smooth as possible to help minimize cracks while baking. Place them on the prepared baking sheets.

Step Five: Bake the Cookies.
Bake the cookies for about 10-12 minutes, or until they’re lightly golden brown on the bottom but still light on top. Don’t wait for the tops to turn golden brown, or the cookies may become too dry. A few cracks are completely normal! Remove the cookies from the oven and cool them on wire racks.

Step Six: Make the Anise Glaze.
Meanwhile, whisk together 2 cups powdered sugar, 1/2 teaspoon anise extract (if desired), and 2 Tablespoons milk in a small deep bowl. Add more milk as needed until the glaze is fairly thin and easy to dip. It should coat the cookies without being too thick.

Step Seven: Dip and Decorate.
Dip the cookies into the glaze using a fork, allowing as much excess glaze as possible to drip off. Place the cookies on parchment paper or a silicone mat. Quickly add colorful sprinkles or colored sugar while the glaze is still wet. Set the cookies aside until the glaze has set.

(Full printable recipe card with full details is at bottom of post.)

Serving Suggestions

These Italian Anise Cookies are delicious at room temperature and perfect for sharing. Here are a few fun ways to serve them!

• Christmas Cookie Trays – Add these festive cookies to a platter with your favorite homemade Christmas cookies. They’re especially pretty with red and green sprinkles.
• Easter Desserts – Use pastel sprinkles for a colorful spring or Easter cookie tray.
• Coffee or Espresso – These cookies are delicious with a hot cup of coffee, cappuccino, or espresso.
• Hot Chocolate – Serve with homemade hot chocolate for a cozy winter treat.
• Tea – A cup of hot tea pairs nicely with the sweet anise flavor.
• Holiday Cookie Exchanges – Package the cookies in decorative containers after the glaze has completely set.
• Homemade Gifts – Arrange the cookies in holiday tins or treat boxes for friends, neighbors, and family.
• Italian Dessert Platters – Serve with other Italian-inspired treats such as cannoli cookies, lemon cookies, or biscotti.

Quick Tips for Best Results

• Let the shortening cool. Make sure the melted shortening is fairly cool but still liquid before mixing it with the powdered sugar. Hot shortening can affect the dough.
• Measure the flour carefully. Too much flour can make cookies dry or dense. Spoon the flour into your measuring cup and level it off.
• Use fresh baking powder. Baking powder helps give these Italian cookies their soft, puffy texture.
• Don’t overmix the dough. Mix the flour into the wet ingredients just until combined.
• Roll smooth cookie balls. Try to make the dough balls as smooth as possible to help minimize cracks. A few cracks are completely normal, though!
• Use a cookie scoop. A medium cookie scoop helps make evenly sized cookies that bake more consistently.
• Don’t overbake. The cookies should be lightly golden on the bottom but still pale on top. Overbaking can make them dry.
• Watch your baking sheets. Different baking sheets can affect how quickly the cookies brown. Nonstick or dark pans may produce different results.
• Adjust the anise flavor. Use the optional anise extract in the glaze if you want a stronger flavor, or leave it out for something milder.
• Thin the glaze gradually. Add a little milk at a time until the icing reaches a consistency that’s easy to dip.
• Let excess icing drip off. This helps prevent a thick puddle of glaze around each cookie.
• Add sprinkles right away. Decorate the cookies while the icing is wet so the sprinkles stick.
• Let the glaze set. Allow the iced cookies to sit until the glaze has firmed up before storing or packaging.
• Freeze extras. These cookies freeze well, making them convenient for holiday baking.

Italian Anise Cookies FAQ

How should I store these iced Italian Anise Cookies?
Store the cookies in an airtight container at room temperature after the glaze has completely set. You can separate layers with parchment paper to help prevent the cookies from sticking together. Keep them in a cool, dry place away from direct sunlight or heat.

Can I freeze these Italian Anise Cookies?
YES! I recommend placing the cookies in a single layer on a baking sheet lined with parchment paper or a silicone mat. Freeze until solid, then transfer them to a resealable freezer bag or airtight freezer-safe container. Remove as much air as possible before sealing. Freezing the cookies individually first helps prevent them from sticking together. You can thaw them at room temperature when you’re ready to serve.

How long will the cookies last?
These cookies should keep for several days in an airtight container at room temperature. For the best flavor and texture, I recommend enjoying them within about 3-5 days. If frozen properly, they can keep for up to a few months.

Substitutions?
Instead of anise extract, you can experiment with lemon, almond, vanilla, or Fiori di Sicilia flavoring. You can also use colored sugar instead of sprinkles. Butter may work instead of shortening, but the flavor and texture of the cookies could be quite different. For the most reliable results, I recommend following the recipe the first time.

Can I use low-fat ingredients?
You could experiment with a lower-fat butter or shortening substitute, but I haven’t tested one in this recipe. Because fat plays an important role in cookie texture, a low-fat substitution could change how the cookies spread, rise, or taste. I recommend using the shortening for the best results.

What else can I add to this recipe?
You can experiment with different extracts, flavorings, liqueurs, or spices. Lemon zest, almond extract, and different sprinkle colors are fun options. Just be careful with strong extracts and concentrated flavorings because a little can go a long way.

Didn’t turn out, what went wrong?
There are a few things to check if your Italian Anise Cookies didn’t turn out as expected. Make sure you measured the ingredients correctly, used fresh baking powder, and let the melted shortening cool before mixing. Also, don’t overbake the cookies. They should be lightly golden on the bottom but still pale on top. Different baking sheets and ovens can affect the results. For more helpful baking advice, check out my How to Bake Cookies guide.

Why did my Italian Anise Cookies crack?
A few cracks are completely normal! Rolling the cookie dough into smooth balls can help minimize cracking, but don’t worry if some cookies crack while baking. The powdered sugar glaze will cover many of the imperfections anyway, and they’ll still taste delicious!

Why are my Italian Anise Cookies dry?
Dry Italian Anise Cookies can result from too much flour or overbaking. Measure your flour carefully, and watch the cookies closely during the last few minutes in the oven. Remember, the tops should still be fairly light when you remove them. You want soft Italian cookies, not crunchy ones!

Why did my Italian Anise Cookies spread too much?
The temperature of the shortening, ingredient measurements, and baking sheets can all affect how much the cookies spread. Make sure the melted shortening has cooled before mixing it into the dough. Use the recommended measurements, and avoid substituting ingredients until you’ve tried the original recipe. Dark or nonstick baking sheets can also affect baking results.

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 Recipes You May Enjoy

If you love these traditional Italian Anise Cookies, here are a few more delicious Snappy Gourmet cookie recipes to try!

• Italian Sprinkle Cookies – Soft homemade Italian cookies with a sweet glaze and colorful sprinkles. A great option if you love the look of Italian Anise Cookies but prefer a different flavor!
• Italian Lemon Cookies – Delicious soft Italian cookies with bright lemon flavor and sweet icing. Perfect for Christmas, Easter, spring parties, and cookie trays!
• Cannoli Cookies – One of my favorite Italian-inspired cookie recipes! All the delicious flavors of cannoli in an easy homemade cookie.
• Tiramisu Cookies – A fun cookie inspired by the classic Italian tiramisu dessert. Great for coffee lovers and holiday baking!
• Mudslide Cookies – Rich, delicious cookies inspired by the popular mudslide drink. A fun addition to your Christmas cookie collection!

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!