Italian Anise Cookies

Anise cookies are the traditional Italian cookie recipe. they are spice that derive from the feathery tall plant. The most common flavor people usually compare it to the licorice. But neither the licorice nor the anise are related. The cookies get with the anise extract. This is familiar with the taste of black licorice, even if it is not a part of the ingredient. This Italian dessert recipes will make the taste more authentic. The texture is similar to a biscuit. The batter seems crumbly, yet it keep staying together when it is pinched into balls.

If you have nothing experience with these cookies, or you find that they were rock hard and too dry. This recipe would be your saving grace. You would end up using almond extract instead of Anise, the sprinkle cookies. The cookies would come out fluffy and the cake looks like so delicious for every Christmas.

Anise Biscotti Recipe brings you to the authentic secret. You do not need to remember about the extract, just use the real Anisette liqueur. Amaretto liqueur might be indeed your thing, but for these cookies and biscotti, the Anisette is the right call. It is because the Amaretto is for the Cannolis.

Those cookies are tender, flavorful, and pretty. If you have Celiac, you could make the gluten-free. If could use such ingredients such as potato starch, a combo of brown rice flour, and tapioca starch. Those are the common things for gluten-free baking. For the batter recipe, add 1/2 a teaspoon of xanthan gum. the cookies just taste simply divine and perfect. Do not think that they are cakey. Those are not difficult to bake. You might substitute with almond milk or use powdered anise with almond extract. It is good for you to prepare the green ones with almond aroma in the glaze you use the powdered sugar and Amaretto. Or the red ones with the anise seeds ground in the glaze powdered sugar and ouzo.

You could make anisette cookies with some variations by using the exact measurements of sugar and milk for the icing. The cookie itself is pillow and light with a delicate exterior and a soft cake inside. Those are not either crispy or chewy. Add these cookies to your Christmas trays using an assortment of themed sprinkles and white icing. The rest of the dough would be frozen for baking closer to the Easter. After each batch come out of the oven, just microwave the whole bowl for about ten seconds. It will become nice and thin. Then hold the tray of cookies with your left hand. It is to remove the cookies with your right hand. Dip it into the icing and put the cookie on rack. Then you start sprinkling it with some little dots. If you dunk them all into the icing, the icing would be hard for the dots to stick by the time you get around to put the dots on.

Enjoy the Anise cookies recipe with icing and colorful candy sprinkle. It is a bowl easy to make the cookies. They are traditional enough that it is a slightly less flavored

Italian Anise Cookies



For Cookies:

  • 2 tablespoon of anise extract or almond extract
  • 1/2 cup cup of butter softened
  • 2 1/2 cups of all-purpose flour need up to 3 cups
  • 3 large eggs
  • 1/2 cup sugar
  • 1 tablespoon of baking powder
  • 2 -3 tablespoons of milk

For Icing:

  • 1/8 teaspoon of anise extract
  • 2 cups of confectioners’ sugar
  • 3 tablespoons of milk
  • decorative candy sprinkles
  • food coloring


  • First, you need to prepare the preheat oven (350 degrees). Line the cookie sheets with a parchment paper.
  • Then, make the cookies at first. Cream the butter and sugar until those are light and fluffy for about 5 minutes. Add some eggs in one at a time. Mix after each addition put into them. Then add the anise extract.
  • Blend the baking powder and flour until well-combined. Add for about 1/3 of the dry ingredients to the butter or sugar in the mixer. Add 1 tablespoon of milk and another 1 tablespoon of milk and another third of the flour.
  • Then, keep mixing. The remaining flour is about until your dough seems like a brownie batter. It looks like so softer than the drop cookie dough.
  • To make the simple round drop cookies, use 1 tablespoon of cookie scooper. Or you may use the wet fingers to pat the rough edges or for an Easter egg look. Roll 1 tablespoon of dough into the elongated ball. Then bake the cookies for about 10 to 12 minutes. Wait for the inside of them becomes cake-like and soft without seems too brown.
  • To make an icing, firstly, mix the milk and sugar. Extract them to make a sugar glaze. If you make the icing, make it thick. Then microwave it for about 10 seconds until it is sufficiently thin for dipping. Divide your mixture in thirds. Add one drop of the food coloring to each batch, the yellow, green, or pink.
  • Hold the cookie in your hand. Turn upside down that you can dip the top half in the glaze. Turn over and top immediately with the sprinkles so they will stick over the cookies. Allow the icing to harden overnight. Store in the air-tight containers or freezer.
  • Finally, you can enjoy the Italian cookies with your children and other family. Most of children in Italy are very love to eat cookies.


Be mindful of your specific oven temp and do not overcook.
You may double the milk. This would create luscious seeming batter.
Load the batter into a pastry bag with the wide tip (even if with a little bit of difficulty). It is easier to pipe them out.
Be careful of Anise Extract. It is much stronger than the vanilla and almond.
Have a 1/8 teaspoon of the icing is appropriate. Know a double batch that it fits well in a 4 qt bowl if you use a Kitchen Aid mixers.
This Anise is a superb cookie, very attractive, light as air on a mixed platter. It is unusual to garner attention.
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