Italian Anise Cookies
Authentic Italian-inspired anise cookies with a soft texture, glazed finish, and warm licorice-like flavor, perfect for holidays.
Print Pin Servings: 24 cookies
Calories: 120kcal
Cost: $6 – $8 (approx.)
Equipment
- 1 Large mixing bowl For dough mixing
- 1 Electric mixer Hand or stand mixer
- 1 Cookie scoop or tablespoon For portioning cookies evenly
- 2 Baking sheets Lined with parchment
- 1 Wire cooling rack For cooling before glaze
- 1 Small bowl For glaze prep
- 1 Whisk To mix glaze
Ingredients
- 2 ½ cups All-purpose flour Sifted
- 1 cup Granulated sugar
- 2 large Eggs Room temperature
- ½ cup Butter Softened
- 1 teaspoon Anise extract Adjust to taste
- 1 tablespoon Anise seeds Toast for best flavor
- 2 teaspoon Baking powder
- ¼ teaspoon Salt
- 1 teaspoon Vanilla extract
- 1 cup Powdered sugar For glaze
- 2 tablespoon Milk For glaze
- 1 teaspoon Lemon zest Optional, for aroma
Instructions
- Cream butter and sugar together until light and fluffy.
- Add eggs one at a time, mixing well after each.
- Mix in vanilla and anise extracts.
- In a separate bowl, combine flour, baking powder, and salt.
- Fold in toasted anise seeds and optional lemon zest.
- Shape dough into 1-inch balls using a cookie scoop. Chill if too soft.
- Bake at 350°F (175°C) for 10–12 minutes until lightly golden.
- Cool cookies on wire rack completely.
- Whisk powdered sugar and milk in small bowl to make glaze.
- Dip cookies into glaze or drizzle on top.
- Let glaze set at room temperature before serving or storing.
Notes
You can add food coloring to the glaze for festive flair or vary the extract for different flavor profiles (e.g., almond or citrus).
Nutrition
Serving: 30g | Calories: 120kcal | Carbohydrates: 20g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Cholesterol: 20mg | Sodium: 60mg | Potassium: 40mg | Fiber: 0.5g | Sugar: 12g | Vitamin A: 90IU | Vitamin C: 0.2mg | Calcium: 20mg | Iron: 0.7mg