These classic Italian anise cookies are tender, easy, and covered in a glaze with sprinkles. Enjoy these cookies as part of a holiday cookie tray or year-round!
So much of what I love about the holiday season is tied to food (because, obviously), and family favorite recipes dominate my holiday menu each year. Can you relate to that? I try out a few new cookies or side dishes or whatnot each year, but by and large it wouldn’t be Christmas, let’s say, without baked clam dip and struffoli and Panettone french toast.
I already have my clams, honey, and Panettone ready to go. 🙂
Besides struffoli, one of the Italian recipes my mom has made every year since before I can even remember are Italian anise cookies. These tender, licorice-flavored cookies are topped with glaze and festive sprinkles to add a special touch to any holiday cookie tray. I know the licorice flavor can be polarizing like cilantro, but for those who don’t mind or like it – these Italian anise cookies will be just your speed.
In our family recipe we always use anise, though I know others use vanilla, almond, or citrus extracts in place of it. The quantities of anise extract as written in the recipe card below (in my opinion) are just enough – you can certainly taste it, but it’s not in-your-face and overpowering.
When it comes to the flour, you’ll notice I mention to start with three cups. Once all of the cookie ingredients are mixed together, poke the dough and see how it is. Likely it’ll be pretty sticky, so work in additional flour one tablespoon at a time until the stickiness has reduced. You’ll want the dough to be able to roll between your hands with very minimal sticking. I added an extra 1/4-cup during this process, but you may need more or less depending on how your dough is behaving.
Oh! And something else about the flour. My procedure for measuring flour is to first stir/whisk the flour in its canister to fluff it up. Then I spoon it into my measuring cup, taking care not to pack it down. Once the measuring cup is overflowing, I use the straight edge of my spoon to level off the measuring cup. I’ll do that step over top of the flour canister so the excess goes right back in. This way of measuring prevents extra flour from being added to the recipe, which can cause baked goods to be dry. It’s the way I measure flour for all my recipes.
MAKE-AHEAD TIP: These Italian anise cookies can be made several days ahead of time. If doing so, I suggest baking the cookies and then NOT glazing them until the day you would like to serve them. Reason being is that the next day and the days beyond, the colors of the rainbow nonpareils bleed onto the white glaze and don’t look quite as picture perfect as they day they were glazed and decorated. Of course if you don’t really care about that feel free to glaze ’em up right away, or you can omit the sprinkles or use white nonpareils instead.
Italian Anise Cookies
Ingredients
For the dough:
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 3 eggs
- 1/4 cup milk (I used 2%, use your preferred)
- 2 tsp anise extract
- 1/2 tsp vanilla extract
- 3 cups (360g) all-purpose flour, potentially up to 3 1/4 cups [see instructions]
- 1 tbsp baking powder
For the glaze:
- 2 cups confectioners' sugar
- 3 tbsp water
- 1/4 tsp anise extract
- Nonpareils for decoration
Instructions
For the cookies:
- Preheat oven to 350°F. Line two large baking sheets with parchment paper and set aside.
- Cream butter and sugar together in a large mixing bowl for a few minutes until smooth and creamy.
- Add the eggs and beat well using a hand or stand mixer, until the mixture is light and looks frothy.
- Add milk, anise extract, and vanilla extract and mix until combined.
- Add 3 cups of flour (measured using the spoon-and-level method) and baking powder to a separate bowl and whisk until evenly combined.
- In 2-3 increments, add flour mixture to the bowl with the wet ingredients, mixing in until just combined.
- The dough will be very sticky. *If needed* add in additional flour one tablespoon at a time, until you can roll a cookie's worth of dough between your palms without too much sticking. Wetting your palms may help reduce the sticking as you form a ball. You may need up to an additional 1/4 cup (4 tbsp) during this time, but likely less. The amount of flour you need may vary.
- Using a 1 1/2-tbsp cookie scoop, scoop balls of dough and roll between your palms to form spheres. Some of the dough will stick inside the scoop but that's okay. Place dough balls equally-spaced on the baking sheets, leaving about 1 1/2 inches between one another.
- Bake for 10-12 minutes, or until cookies are very lightly brown on the bottom. Transfer to a rack to cool completely.
For the glaze:
- Once cookies have cooled completely, whisk together 2 cups confectioners' sugar, 3 tbsp water, and 1/4 tsp anise extract. Dip the tops of each anise cookie into the glaze, and then sprinkle nonpareils over top. Let glaze harden completely before storing.
Nutrition
Nutritional information is provided as an estimate. As it can vary due to many factors (brands used, quantities, etc.), we cannot guarantee its accuracy.
Suzanne says
Hi Alyssa. I am about to make these, but I want to make sure they don’t come out too soft.
My niece made a similar recipe for Christmas and the cookies were very soft inside and out. I think cookies should at least be hard on the outside. What can I do to prevent this from happening?
Alyssa says
Hi Suzanne, sorry for my delayed response as I was unexpectedly without internet or cell service for a few days. These cookies aren’t super soft and cakey (like Italian ricotta cookies would be), so I think you should be in the clear on these.
Mike smith. says
The Authentic way to make these do you need to use king Arthur flour
Alyssa says
Hi Mike, you can use your preferred brand of all-purpose flour. I’ve used both King Arthur as well as store-brand and it’s all good. I do like the whole King Arthur line of products, though!
priscilla says
The glaze is not working the way it should. do i need to heat it up to melt it?
Alyssa says
Hi Priscilla, it doesn’t need heating to reach the right texture. If it’s too thick you can whisk in a little bit of water or milk (one teaspoon or so) at a time until it thins out enough to dunk the cookies. If it gets too thin, you can whisk in extra confectioners’ sugar until it thickens up.
Anna K says
EVERY YEAR since 2017 I’ve made these…there is something about coming back to this recipe online…
There are honestly better than my Italian MIL’ s ….my hubby and children just asked me this week when I’m making them..and here I am…Have a wonderful and Merry Christmas and fantastic New Year!
Alyssa says
I’m so happy they’re a hit in your house, Anna! 🙂 I hope you have a Merry Christmas and a wonderful New Year!
Rachel says
These cookies were very dry. My partner loves anise cookies and couldn’t finish one without choking on it 🙁
Alyssa says
I’m sorry to hear that, Rachel! Did you start at 3 cups of flour and then see if you needed more? Also, how are you measuring flour? I recommend stirring up the flour in its bag/canister, spooning it into a dry measuring cup, then leveling off the top with a straight edge to allow the excess to fall back into the bag. This prevents excess flour from being packed into the cup, which can unfortunately lead to dry baked goods.
Debbie Druce says
Thank you my first time making your recipie, very good, reminds me of my grandmothers recipe, she never measured, so happy for yours, excellent!
Alyssa says
I’m so happy you liked it, Debbie! I know what you mean about old family recipes. It feels like a big victory when you find one with precise measurements. 🙂
Cindy says
My granddaughter has celiac’s so she cannot have gluten. Can these cookies be made with 1 to 1 gluten free flour and can I freeze these cookies after baking?
Cindy
Alyssa says
Hi Cindy, I haven’t used a flour substitute in this recipe, but I think the 1-to-1 variety like you mention should be fine. And yes, these cookies can be frozen after baking. I would freeze them without the icing, waiting to ice and sprinkle them after they’ve thawed completely. That will reduce the chance the icing could run into texture issues with the temperature changes.
Cheryl says
I have used all gluten free flour for the anise cookies too. The gluten free flour is just a little gritty but it comes out good.
Shirley says
Awesome
Alyssa says
Glad you like them, Shirley!
Lisa Pestello says
They were perfect! My dough was very sticky, but the cookies came out delicious! Thank you for the recipe!
Alyssa says
You’re very welcome, Lisa! So glad you enjoyed them.
CONCETTA MAYER says
Hi. Sounds like my family recipe except we use milk not water for icing and almond extract for the icing. Love my cookies so much when I make I eat them all.
Alyssa says
Hi Concetta, that sounds delicious, too. Love how every family has little tweaks to recipes like this. They definitely disappear quickly in my house, too! 🙂
Antonella says
Way too much flour… cookies were too dry..
Alyssa says
Hi Antonella, I’m sorry these cookies weren’t to your liking. Did you start at 3 cups of flour, and measure using the ‘stir/scoop/level’ method mentioned in the post? Otherwise too much flour might get packed in the measuring cup and make its way into the recipe, leading to dry cookies.
Kelly c says
Hi! Allysa, May I know how long does the icing takes to harden?
Thank you.
Alyssa says
Hi Kelly, around 1 hour or so, maybe a bit longer.
Lynne says
The cookies have a wonderfully soft texture. The anise flavoring is not overwhelming.
I use Anise Oil, to which you only need one (1)) teaspoon.
I have tried many recipes over the years and found this one to be one of the best. The true test was when an Italian great grandmother said the cookies were better than her own!
Alyssa says
That’s high praise!! Thanks so much for letting me know how it went. Glad you like them, Lynne! 🙂
Michelle Kane says
Delicious!! My family and I are big fans of Italian anise cookies. My daughter and I have been saying we wanted to try to make them for years…but always thought they would be difficult. We made them for Christmas this year and they were a hit! This is a great recipe, easy to make, and family said just as good if not better than the Italian bakery! Will definitely make again for the holidays….a new family tradition 🙂
Alyssa says
Oh I’m so glad you like them, Michelle! What a great family tradition. Thanks for letting me know how they went. 🙂
Thomas says
Great recipe! Texture is perfect! I’ve made these 5 times now and you need to DOUBLE the anise! Seriously!!
Alyssa says
So glad you like them!!
Laura says
This is an old Woman’s Day magazine recipe that I’ve made many times. If you follow the directions, they will come out perfectly.
Alyssa says
Anise cookies are a classic. 🙂 Glad you enjoy!
Anthony says
My Dad is from Sicily and he uses Sambuca liquor
Alyssa says
Yum!!
Josie P. says
Excellent recipe. Just the right amount of sugar and anise. The cookies are delicious. Even my picky fiance enjoys them. Thanks 🙂
Alyssa says
Happy you like them, Josie! Thanks for letting me know how they went. 🙂
Liz says
These cookies are tasteless. I followed the recipe to a “T”. I even added butter to the frosting and they still tasted like baked flour with plain sugar frosting on top. I planned on taking them in for an office party and ended up throwing them all out. Huge disappointment.
Alyssa says
Hi Liz, sorry you didn’t like this recipe. Anise extract has a fairly bold flavor. With 2 teaspoons in the cookie part and 1/4 tsp in the glaze, I’m surprised you would find this cookie tasteless. I know you said you followed the recipe to a “T”, however are you sure you used anise extract and not anisette liqueur or another type of flavoring? There is a discussion in the comment section about how the varying types of flavorings affect the strength of the anise flavor. This recipe specifically calls for anise extract to bring the flavor.
sharon says
If any one is looking for anise oil, go to your local pharmacy. The pharmacy can order the oil for you. I ordered from Costco Pharmacy. I am sure you should be able to order from other pharmacies as well. Happy Baking!
Eddie says
Completely disagree about cookies being tasteless. I’ve made them twice…never dry, quite flavorful and the Italian relatives of my spouse snatched them up as soon as they saw them. Weren’t dry, either. Obbviously someone didn’t follow the recipe properly.
Alyssa says
So glad you like them, Eddie! Thanks for letting me know your experience with them. 🙂
Joanne says
Hello. Can I freeze the dough and prepare and bake them when I’m ready to do so?
Alyssa says
Hi Joanne, I think that would be just fine.
Hope says
We’ve made these for several years from my mother-in-law’s recipe but we make them into cut out cookies. Grandkids and kids love them. It’s a big family tradition every Christmas season.
Mary Fadulo says
My cookies seem to crack more than not. What am I doing wrong?
Alyssa says
Hi Mary, in my experience these cookies before glazing can have some cracks in the top. The glaze should cover up any cracks. Is everything else fine besides the cracks? Sometimes a little extra flour added to the recipe can cause more cracking than you’d like. Are you measuring flour with the spoon and level method? That’s what I use here to prevent excess flour from being added to the recipe.
Stacy says
Can these be made ahead and frozen?
Stephanie Falconi says
Yes. My grandmother use to make them a month in advance of Christmas and keep them in her deep freezer
Susan says
I’m using the anise liquor substituting for the extract. It seems no matter how much liquor I put in I can’t taste the annisette. The cookie itself is great, but how can I get a stronger flavor using the liquor? I put six tablespoons in the last batch and two tablespoons in the glaze..still lacked flavor.
Alyssa says
Hi Susan, hmm I haven’t used anise liquor in place of the extract before, so I’m not exactly sure why the flavor isn’t strong. I would think the quantities you’ve used would do the trick. I’m sorry I’m not much help!
Dina Beshere says
Use pure anise extract 2 spoons tons flavor in batter and 1 in glaze.. perfect
Nicole says
Thank you for this recipe. Brought me right back to my childhood..they were favorites that my gram use to make. I’ll be surprising her this year with this cookie!
Barbara Recktenwald says
Any extract is concentrated ( stronger)! The liquor is already diluted! Not as strong!Use extract or oil! That’s best! Happy eating!
Rosina says
Oil can really be heavy and super strong. Be careful. I only use extract.
Meg says
The liquor simply will not give you enough flavor no matter how much you use. I have tried to substitute it for extract a few times in my 30+years of baking-it has never worked. You really need the extract, sorry.
Annie says
Need to add a lot more than the recipe says. A real lot more!!
Peggy G says
I added some aniseed but I used pure anise extract and that came through as the strongest flavor they were good but they need less flour or more butter I’m not sure which
Mary Ann S says
Use anise oil for the best flavor. Much better than anise extract.
LISA GUARIGLIA says
Yes but at 1/4 the recommended amount of anise extract. Oil is much much stronger.
Vivian says
Hi Susan ! What I have been doing for years is I only put vanilla extract in my cookie. And here’s the secret …. in the frosting instead of milk or water I only use two ingredients Anisette liquor (the real deal) and confectioners sugar that’s it !if you’d like to tone it down a bit you can also add some milk ! You’ll have a nice anisette cookie for sure ! Luck let me know how it goes!
Sandra says
Can I use lemon flavoring vs anise or both
Alyssa says
Hi Sandra, you can use lemon by itself or along with the anise. The flavors would work well together, though you may have to play around with the amounts so the flavors don’t overpower.
Karen Bragg says
What time of year would stores have these cookies? I love ❤️ them but am thinking I would end up eating them all since my husband is not a fan. I ALWAYS buy them when I see them in the store but it is usually hit or miss.
Alyssa says
Hi Karen, I know what you mean! I’m thinking you might be able to find them again in stores around Easter time, so I’d look around April. Hopefully that does the trick!
Joe says
My wife doesn’t like them either so today I’m substituting almond
Kathy says
Why after a few days do mine get so dry?
Alyssa says
Hi Kathy, how are you storing them? Once completely cooled and the glaze hardened, I keep them in an air-tight container or sealable plastic bag with parchment paper between the layers to prevent the glaze from becoming messed up. I haven’t experienced any drying that way. I hope that is helpful!
Linda says
Can you put anise cookies back in oven if they are under cooked aftet they cooled
Alyssa says
Hi Linda, yup! If they haven’t been glazed yet they can go back in until cooked through.
Jano says
These were so easy & delicious! They impressed my Italian friend whose mother always made these. It was a hard act to follow but they were perfect!
Alyssa says
Now that’s a compliment! So glad you liked them, Jano. 🙂
Nicole says
I just made a big batch of these but I did not have anise so I used vanilla extract thinking that would work but when I bit into a cookie it had a bitter taste. Is it because I didn’t use the anise extract? I’m so mad because they came out so pretty and baked well ☹️
Alyssa says
Hi Nicole, I’m sorry you had some trouble with these. Anise extract has a bold presence, so using vanilla for all of the extract could have thrown off the balance of flavors. I’ve never made them without the anise but that would be my guess. Could you improvise with the glaze? It’s sweet, but perhaps add an extract or another flavor to it to counteract the bitterness? There’s always a melted chocolate dip or drizzle – a method I use to bump up flavor/sweetness on a baked good. I hope that is helpful!
Susan says
Mine left an extremely bitter taste on the on the tongue. I believe it’s because the recipe calls for one tbsp (tablespoon, although it’s usually written Tbsp) of baking powder. It should read one tsp (teaspoon). I’ve never put one tablespoon of baking powder in anything so I double checked the recipe and then followed the directions. I too had to throw them all away.
Alyssa says
Hi Susan, I hate that you had to throw away these cookies, but the recipe is correct as written. Anise cookies traditionally have a higher amount of baking powder in them than other cookie recipes. Are you using an aluminum-free baking powder? I know those who are sensitive to a tinny/metallic taste in baked goods swear by using it. Sorry these weren’t to your liking!
Ron Foley says
Perfect recipe! The only thing I add is 15oz of ricotta cheese. 🙂
Alyssa says
Yum! Glad you like it, Ron!
Sarah says
I’ve gotten so many compliments about these cookies! They’re a hit. My hubs said they’re better than the store bought ones!
Thank you!
Alyssa says
Awesome! Glad they’re a hit, Sarah! 🙂
Jori says
I watched my mother and aunts make anise cookies for years. I then made them for years. I was never happy with them so this year I looked for a new recipe. This recipe is hands down, no contest the best. I could not believe how good they were. **********
Alyssa says
Woohoo! Love hearing that. So glad you like them, Jori!
Susan G says
I use oj n tastes great
Alyssa says
Love that orange flavor!
Pam says
Can these cookies be made in a cookie bar format or bunt cake form
Alyssa says
Hi Pam, I haven’t made them any way other than rolling them into balls so I’m not sure. I’d be afraid the consistency of the cookie part would be off.
Teena says
I am making sugar cookies and I want to put Anise in them. I also want to add Anise to the royal icing. My cookie recipe does not call for Anise. I am comparing the ingredients in each recipe, trying to figure out how much Anise I should add . I’m wondering if anyone out there has done this before? I am adding a very small amount to the royal icing so that the Anise doesn’t overpower the flavor of my cookies.
Alyssa says
Hi Teena, I haven’t added anise extract to sugar cookies before so I’m not sure exact measurements. With these cookies I find the anise flavor to be just right, with the amounts in both the cookie dough and the icing. Could you maybe work out a ratio with the amounts of flour between this recipe and your sugar cookie recipe? So if this one has 2 teaspoons of anise extract for 3 1/4 cups of flour, you can adjust the anise for however much flour your sugar cookie recipe has. That should give a pretty good rough estimate. Same for the powdered sugar in the icing. I hope that’s helpful!
Shelly says
Can almond milk be used?
Alyssa says
That should work just fine!
Susita says
Can’t wait to try these–my italian grandmother used to make these. They were a Christmas staple in her house. I love them!!
Alyssa says
Hope you enjoy, Susita! Gotta love family traditions. 🙂
Susita says
I just made these cookies today. They are AMAZING! The best recipe and also the most like my grandmothers I have ever had. I ate half the batch by myself and will be baking more later this week. I thank you. My waistline, however, doesn’t thank you.
Alyssa says
I’m so happy to hear that! I’m planning to bake them a few times this season because I know they’ll go quickly once they’re done. 🙂
Deanna says
I love making these for cookie trays! Plus we have this tradition in Pittsburgh called cookie table for weddings. These would be perfect on a cookie table!
Alyssa says
You know, I have never heard of a cookie table! What a fun (and delicious) wedding tradition. 🙂
Sandra says
went to a wedding and she had each couple bring one batch of homemade cookies with the recipe and a note from them. She put them on a table and as the guests were leaving, they could fill up a Chinese to go box with cookies. Everyone loved the idea!!!
Patti says
Someone actually added a link to your cookies to our FB group: The Wedding Cookie Table Community. It’s a great group with all things cookie talk and recipes! Check it out!
Brandi says
These cookies look almost too good to eat. I need to make these soon!
Amy Nash says
These are such cute little cookies with the sprinkles! I actually just tried Italian anise cookies this past Christmas and fell in love! It’s such a unique, distinctive flavor! Thanks for sharing your recipe so I can make these at home!
Kathy says
A very delicious and easy version of this cookie. I made them for Christmas. Thank you.
Alyssa says
Glad you liked them, Kathy! Merry Christmas. 🙂
Shanna says
These sound delicious. I have anise seed that I sometimes grind to a powder using my mortar and pestle, but I’ve never seen anise extract. Where do you find it?
Alyssa says
Hi Shanna, I’ve found anise extract alongside the vanilla and almond extracts in the baking aisle. Earlier this month I went looking for it in a smaller specialty grocery chain but they didn’t carry it, so I’m thinking larger chains (or online) would be the way to go. I’ve never worked with ground anise seed before, but I would imagine you could use that instead of the extract for the dough (and maybe the icing if it’s powdery enough?). I’m just not sure what the extract-to-powder substitution ratio would be. Please let me know if you give them a try! 🙂
Steph says
Anise flavorings are found In the flavorings/spices section of your local grocery. The bottles are under “McCormick” brand next to Peppermint, Cherry, Vanilla, etc.