These Anise Cookies are a classic Italian treat, perfect for the holiday season or any special occasion. With their tender texture and warm, distinct anise flavor, they’re easy to make and even easier to enjoy—read on for the full recipe and tips to make them just right!
My Grandma’s Classic Italian Anise Cookies are the heart of every holiday season in our family. I can still picture her kitchen, filled with the cozy aroma of anise extract and fresh cookie dough, as we worked together to prepare treats for our Christmas cookie tray. These tender cookies, with their unmistakable flavor of anise and just a touch of black licorice, were always the first to disappear. Whether decorated with colorful sprinkles or left simply glazed, they’re more than just delicious cookies—they’re a sweet reminder of love, tradition, and all the special moments we shared in her kitchen.
Looking for more? Try my Sicilian Pignolata, Pignoli Cookies, Italian Rainbow Cookies, Biscoff Tiramisu, Baked Figs, Cuccidati, and Thumbprint Cookies.
Jump to:
🌟 Why You'll Love this Recipe
- Warm, Distinct Flavor of Anise: These anise cookies combine anise extract and anise seeds to create a uniquely aromatic and lightly sweet cookie with a hint of black licorice that’s perfect for fans of classic Italian flavors.
- Ideal for the Holiday Season: Whether you’re filling a Christmas cookie tray or preparing for a cookie exchange, these tender cookies add a touch of tradition and charm to any festive gathering.
- Simple to Make, Delightful to Share: With easy-to-find ingredients like all-purpose flour and softened butter, this recipe comes together quickly, making it perfect for both beginners and experienced bakers looking for a quick holiday treat.
🥘 Ingredients
- Salted Butter: The base of this cookie dough, salted butter adds richness and just the right balance of flavor. Make sure it’s softened to room temperature so it creams easily with the sugar, resulting in tender, melt-in-your-mouth cookies.
- Granulated Sugar: Granulated sugar is key to creating a lightly sweet cookie that perfectly complements the flavor of anise. It also helps the cookies develop that soft, cake-like texture that makes them irresistible.
- Anise Extract: The star of this recipe, anise extract provides the bold, warm flavor that sets these cookies apart. Just a little bit goes a long way, giving the cookies their signature licorice-like flavor.
- Anise Seeds: Adding a slight crunch and a second layer of flavor, anise seeds enhance the depth of the cookies, creating the perfect addition to this classic Italian treat.
- All-Purpose Flour: Reliable and versatile, all-purpose flour brings structure to the cookie dough. It’s easy to work with and creates a dough that’s perfect for shaping into soft, round cookies.
- Baking Powder and Baking Soda: This combination ensures the cookies bake evenly and have that tender, slightly puffy texture we all love.
- Eggs: Be sure to use eggs at room temperature for the best results. They help bind the ingredients together, giving the cookies their soft, rich consistency.
- Optional Frosting and Sprinkles: A simple glaze or colorful sprinkles can take these anise cookies to the next level, making them a festive addition to any holiday cookie tray.
See recipe card for quantities.
🔪 Step by Step Instructions
Prepare the Dough: In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl if using a hand mixer), cream together 1 cup of salted butter (softened to room temperature) and 1½ cups of granulated sugar. Mix on medium speed until light and fluffy, about 5–7 minutes. Add 2 large eggs, one at a time, mixing until fully incorporated. Then add ¼ to ½ teaspoon of anise extract, depending on how bold you want the flavor to be, and mix well.
Combine Dry Ingredients: In a separate bowl, whisk together 3 cups of all-purpose flour, 1 to 1½ teaspoons of anise seeds, 1 teaspoon of salt, 1 teaspoon of baking powder, and 1 teaspoon of baking soda. This flour mixture provides structure and helps the cookies rise perfectly.
Form the Dough: Gradually add the dry ingredients to the butter mixture, mixing on low speed until the dough is smooth and pulls away from the sides of the bowl. If the dough feels too sticky, you can add a little bit of additional flour, 1 tablespoon at a time, until it’s easy to handle.
Shape and Flatten the Cookies: Scoop out portions of the dough and roll into 1-inch balls using your hands or a cookie scoop for consistency. Place the dough balls on baking sheets lined with parchment paper or a parchment-lined cookie sheet, leaving about 2 inches of space between each one. Dip the bottom of a glass into granulated sugar and gently press each ball to flatten it into a single layer.
Bake the Cookies: Preheat your oven to 375°F (190°C). Bake the cookies on the center rack for 8–10 minutes, or until they are set but not browned. Keep an eye on the baking time to ensure the best results.
Cool and Decorate (Optional): Remove the baking sheets from the oven and let the cookies cool for 1–2 minutes. Transfer them to a cooling rack to cool completely. Once cooled, you can add a simple glaze, sprinkle powdered sugar, or top them with colorful sprinkles for a festive finish.
👩🏼🍳 Chef's Tips
- Toast the Anise Seeds for Extra Flavor: Lightly toasting the anise seeds before adding them to the cookie dough enhances their warm, aromatic flavor. Simply heat them in a dry skillet over medium heat for a few minutes until fragrant, then let them cool before mixing into the dough. It’s a small step that makes a big difference!
📖 Substitutions & Variations
Vanilla Extract Option: If you don’t have anise extract on hand, vanilla extract can be used as a substitute. While it won’t have the licorice-like flavor, it still gives the cookies a sweet and aromatic touch.
Citrus Twist: For a bright variation, add a teaspoon of grated orange or lemon zest to the dough. The citrus pairs beautifully with the anise seeds and adds a refreshing twist to these classic cookies.
Gluten-Free Swap: Replace the all-purpose flour with a 1:1 gluten-free baking blend. This allows you to enjoy the tender texture of these cookies without the gluten, making them a great option for everyone.
🍴 Serving Suggestions
Serve with Tea or Coffee: Pair these anise cookies with a cup of tea or a rich espresso. The subtle licorice flavor complements warm beverages beautifully, making it a perfect afternoon treat.
Holiday Cookie Tray: Add these cookies to your holiday cookie tray alongside other classic Italian cookies like biscotti or Italian wedding cookies. Their unique anise flavor and tender texture make them a standout addition.
After-Dinner Treat: Serve these cookies as a light, sweet ending to an Italian-inspired meal. They’re a perfect companion to a small glass of anisette liqueur or sambuca for those who love the flavor of anise.
💭 Recipe FAQs
Absolutely! These anise cookies are perfect for making ahead. You can prepare the cookie dough and store it in the refrigerator for up to 2 days before baking. Alternatively, bake the cookies and store them in an airtight container at room temperature for up to a week, or freeze them in a freezer-safe bag for up to 3 months. Just thaw them at room temperature when you’re ready to enjoy!
🥣 Storage & Reheating
Store these anise cookies in an airtight container at room temperature for up to 5–7 days. To freeze, place the cookies in a single layer in a freezer-safe bag or container, separating layers with parchment paper. They can be frozen for up to 3 months. Thaw at room temperature before serving.
🌿 Related Recipes
Did you make this recipe? Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating & comment below to let me know how it came out. Thanks for visiting!
📋 Recipe
Anise Cookies
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Meghan It Up.
Equipment
- Mixer (stand or hand)
- Mixing bowls (large and medium)
- Baking sheets
- Greased parchment paper or baking mat
- Small bowl for sugar coating
- Glass for flattening cookies
- Wire cooling rack
Ingredients
For the Dough
- 1 cup salted butter softened
- 1½ cups sugar
- 2 large eggs room temperature
- ¼ teaspoon anise extract use more for a stronger flavor
- 3 cups all-purpose flour
- 1 to 1½ teaspoons aniseed
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
For Decorating (Optional)
- Frosting of choice
- Sprinkles
Instructions
- Preheat the oven: Set your oven to 375°F (190°C) and prepare baking sheets with greased parchment paper or baking mats.
- Prepare the dough: In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, about 5–7 minutes. Add the eggs one at a time, followed by the anise extract, mixing until well combined.
- Combine dry ingredients: In a medium bowl, whisk together the flour, aniseed, salt, baking powder, and baking soda. Gradually add this dry mixture to the creamed butter mixture, mixing until a soft dough forms.
- Shape and flatten the cookies: Roll the dough into 1-inch balls and arrange them on the prepared baking sheets, leaving about 2 inches of space between each ball. Dip the bottom of a glass in sugar and gently press each dough ball to flatten it.
- Bake the cookies: Bake for 8–10 minutes, or until the cookies are set but not browned.
- Cool and decorate: Allow the cookies to cool on the baking sheet for 1–2 minutes, then transfer them to a wire rack to cool completely. If desired, decorate with frosting and sprinkles.
🌡️ Food safety
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Comments
No Comments