Anise Cookies

What cookies do you look forward to most on your holiday cookie platter? For me, it’s always the anise cookies. Okay, that’s not true. I also look forward to chocolate crinkle cookies, traditional gingerbread cookies and a few peanut butter blossoms. It’s impossible to pick only one Christmas cookie.

That said, I would become a bit of a Grinch if these Italian anise cookies, also called Italian anisette, didn’t appear. They’re soft, pillowy and flavored with a touch of licorice flavor (due to the use of anise extract). Kissed with the perfect amount of sweet icing on top and finished with some festive sprinkles, they have everything you want in a holiday cookie recipe.

What I love most about this anise cookie recipe is its ease of preparation. As with our favorite Italian wedding cookie recipe, the dough here comes together quickly and doesn’t require any chilling. You can indulge in your first batch of anise cookies in under 45 minutes. If that’s not a Christmas miracle, I don’t know what is!

Ingredients for Anise Cookies

• Butter: Butter gives these cookies a wonderful rich flavor. Use one of the best butter brands for the best results.
• Sugar: Sugar sweetens the anise cookie recipe and helps keep the cookies moist as they bake in the oven.
• Eggs: Eggs provide additional richness and influence the structure of the cookies.
• Extracts: A duo of vanilla and anise extracts flavors the cookies with smooth vanilla flavor and subtle licorice.
• Flour: For Italian anise cookies, you’ll use two types of flour: all-purpose flour and almond flour. The latter gives the cookies some nuttiness.
• Baking powder: Baking powder acts as a leavener to give these cookies a pillowy rise.
• Salt: Even cookies need a pinch of salt to deepen and enhance the flavors.
• Milk: Milk adds moisture to bring the dough together. It also contributes extra fat to keep the cookies soft and tender.
• Frosting: A simple homemade frosting made with confectioners’ sugar, milk and additional anise extract (if desired) is the perfect finishing touch for these little licorice-flavored delights.
• Sprinkles: If you wish, add a few colorful sprinkles to these cookies before the icing sets. Choose red and green for a festive holiday touch.

Directions

Step 1: Combine the wet ingredients

Preheat the oven to 350°F. In a large bowl, cream the butter and sugar until pale in color, four to five minutes. Add the eggs, one at a time, and beat until fluffy, one to two minutes. Add the vanilla and anise extracts, and mix to combine.

Editor’s Tip: Learning how to properly cream butter and sugar will seriously up your baking game.

Step 2: Combine the dry ingredients

In a separate small bowl, whisk together the flour, almond flour, baking powder and salt.

Step 3: Finish the dough

Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and beat at medium-low speed until combined.

Editor’s Tip: One of the best cookie-baking tips for soft, tender cookies is to avoid overmixing your dough. Overmixing dough will yield tough cookies with a less-pleasant texture.

Step 4: Shape and bake the cookies

Drop the dough by tablespoonfuls onto parchment-lined baking sheets, about 1 inch apart. Bake for 8 to 10 minutes or until just set. Remove to a wire rack to cool completely.

Editor’s Tip: Do not allow Italian cookies with anise to brown in the oven or they will become dry and crumbly. The cookies are ready to come out of the oven as soon as they appear set (dull versus shiny). Should the worst happen, you can soften crunchy cookies by storing them with a slice of bread.

Step 5: Make the icing and decorate

While the cookies cool, make the icing by whisking together the confectioners’ sugar, milk and anise extract (if using). Dip the top of each cookie into the icing, then return it to a wire rack. Immediately top each cookie with sprinkles, then let the icing set.

ELLIE CROWLEY FOR TASTE OF HOME

Anise Cookie Variations

• Create anise wreath cookies: This dough is easy to shape, so feel free to experiment with other festive shapes. To make anise-flavored wreath cookies for the holidays, try ring-shaped cookies with green-dyed icing. Braid-like twists are another traditional shape.
• Try a different frosting: Anise pairs well with chocolate or other warm spices. Dip the cookies in chocolate ganache rather than icing for a chocolate-lovers variation. Or, omit the anise extract from the icing recipe and swap in 1/4 teaspoon cinnamon, 1/8 teaspoon cardamon and 1/8 teaspoon ground cloves.
• Use decorative twists: If sprinkles are not your style, top these cookies with finely chopped nuts or sliced almonds, dried cranberries or mini chocolate chips.

How to Store Anise Cookies

You can store most cookies, including Italian cookies with anise, in an airtight container at room temperature. They’ll last up to one week at room temperature. However, the icing may start to soften after three to four days.

Can you freeze this anise cookie recipe?

Yes! You can freeze many cookie recipes, including these. Store them (frosted or unfrosted) in an airtight container for up to three months. If freezing frosted Italian anise cookies, freeze them on a parchment-lined sheet pan in a single layer until solid and then transfer them to a freezer bag or container to prevent them from sticking together.

Can you make anise cookies ahead of time?

You can make the dough for anise cookies three days in advance and keep it in the refrigerator until ready to shape into balls and bake. Alternatively, you can freeze the anise cookie dough for up to three months in an airtight freezer container. Thaw the dough completely in the refrigerator (usually 24 hours) before baking the cookies as directed.

Anise Cookie Tips

ELLIE CROWLEY FOR TASTE OF HOME

Why is my anise cookie dough sticky?

A few factors can cause anise cookie dough to be sticky. First, you may not have measured your flour correctly, so there may not be enough flour in the dough. If you’re sure that you measured your flour correctly, then your dough may be too warm or just need a little time for the flour to hydrate. Cover the mixing bowl with storage wrap and chill the dough for 20 to 30 minutes to help firm it before baking.

Why are my anise cookies cracking while they bake?

Italian cookies with anise will crack as they bake if they contain too much flour. Too much flour creates a dry, crumbly dough that will not hold together well in the oven. Similarly, a dough left to bake for too long in the oven may also crack.

What can you serve with anise cookies?

Anise cookies add flair to any holiday cookie tray. Pair them with classic buttery spritz cookies, Linzer tarts or pecan logs. For a traditional take, combine them with other favorite old-world Italian cookie recipes. If you’re looking to enjoy these cookies with a drink, opt for hot brewed coffee, tea or a homemade mug of hot chocolate.