Classic Italian Anisette Cookies: A Timeless Holiday Recipe for Sweet Celebrations

Step into the enchanting world of Italian baking with these delightful **Italian Anisette Cookies**, often simply called Anise Cookies. Much like beloved Thumbprint Cookies, these sweet treats are a cherished holiday favorite, known for their soft, cake-like texture and distinct, aromatic anise flavor. They evoke a sense of tradition and celebration, making them an ideal addition to any festive table. Whether you’re a seasoned baker or just starting, this comprehensive recipe will guide you through creating a batch of cookies that will undoubtedly become a staple in your annual traditions, leaving a lasting impression on everyone who tastes them.

Why You’ll Adore This Anise Cookie Recipe: A Holiday Must-Have

There’s something truly special about Italian Anisette Cookies that makes them a consistent crowd-pleaser year after year. Whether your guests are drawn to their distinct, comforting licorice-like flavor or their delightful, melt-in-your-mouth texture, these cookies have a unique way of bringing warmth and joy to any occasion. Their elegant appearance, finished with a sweet glaze and colorful sprinkles, makes them visually appealing as well as incredibly delicious.

One of the greatest advantages of this recipe is its generous yield. It produces a large quantity of cookies, making them absolutely perfect for any holiday gathering, family get-together, or simply to have a sweet treat on hand throughout the week. Imagine sharing these beautiful cookies on a festive platter, or packaging them as thoughtful homemade gifts for friends and neighbors. They’re sure to be a hit!

As a British baker, I naturally appreciate the charming, subtle licorice notes that anise extract imparts to these Italian anisette cookies. It’s a flavor that, while distinct, can be quite comforting and nostalgic for many. However, I understand that anise isn’t universally loved. If you have guests or family members who adore the soft, cake-like texture of these cookies but are not keen on the licorice flavor, this recipe offers wonderful flexibility. You can easily replace the anise extract with an equal amount of lemon extract for a bright, zesty twist, or classic vanilla extract for a more universally appealing sweetness. Almond extract is another fantastic alternative, adding a delicate nutty depth. Regardless of your chosen flavor, the fundamental delightful texture of these cookies remains, ensuring everyone can enjoy this classic Italian treat. I promise, they will taste absolutely delicious either way!

Essential Ingredients for Your Anisette Cookies

Creating these delightful Italian Anisette Cookies begins with gathering a few simple ingredients, most of which are common pantry staples. This recipe, however, distinguishes itself from many traditional cookie recipes by calling for **melted butter and shortening** rather than creamed butter. This unique method is absolutely crucial to achieving the distinctively soft, almost cake-like texture that these cookies are celebrated for. It might seem a little different if you’re used to creaming butter and sugar, but I promise, this technique works wonders for these particular treats!

For the signature flavor, **anise extract** is key. It’s what gives these cookies their characteristic licorice-like taste. If you’re experimenting with variations, this is where you’d swap it out for lemon, vanilla, or almond extract. Beyond the flavor, you’ll need standard baking essentials: all-purpose flour, baking powder for that lovely puff, a pinch of salt to balance the sweetness, large eggs for structure and moisture, and granulated sugar to sweeten both the cookies and the glaze.

When preparing the glaze, you’ll need confectioners’ sugar (also known as powdered sugar) and a bit of milk to achieve the perfect consistency. And, of course, colorful sprinkles, such as jimmies or nonpareils, add that festive visual appeal that makes these cookies so inviting. You can find precise measurements for all these ingredients in the detailed, printable recipe card located at the very end of this post.

Crafting Your Classic Italian Anisette Cookies: A Step-by-Step Guide

These step-by-step photos and detailed instructions are here to help you visualize how to make this delightful Italian Anisette cookie recipe. Each image accompanies a specific stage, ensuring clarity and ease. For a quick, printable version of the entire recipe, including ingredient quantities and full instructions, please scroll down to the complete recipe card at the end of this post!

For the Soft, Cake-Like Cookie Base:

1. Melt and Combine Fats with Sugar: Begin by melting the unsalted butter and shortening together in a large mixing bowl. This foundational step, unique to this recipe, is crucial for developing the wonderfully soft, almost cake-like texture that distinguishes these cookies. Once the fats are fully melted and combined, add the granulated sugar. Mix these ingredients thoroughly until the mixture is smooth, creamy, and evenly blended.

   

2. Integrate Eggs and Flavor Extract: Crack in the large eggs one at a time. After each egg addition, beat the mixture exceptionally well. This step is vital for incorporating air, contributing to the cookies’ lightness and tender crumb. Once the eggs are fully blended, stir in the anise extract. This is the moment the distinct, aromatic, licorice-like flavor of these classic Italian anisette cookies truly begins to develop. If you’re using a different extract, such as lemon, vanilla, or almond, add it at this stage.

   

3. Prepare and Add Dry Ingredients: In a separate, clean bowl, sift together the all-purpose flour, baking powder, and salt. Sifting is highly recommended as it helps to aerate the flour, preventing lumps and ensuring a lighter, more uniform dough. Gradually add this sifted dry mixture to your wet ingredients, mixing only until they are just combined. It’s important not to overmix the dough, as this can lead to tough cookies.

4. Achieve Ideal Dough Consistency: The finished dough should be notably soft, but firm enough to handle and roll in the palm of your hand without excessive stickiness. If your dough feels too sticky to work with, add a little extra flour, one tablespoon at a time, mixing gently after each addition until it reaches the desired pliable consistency. Remember, the goal is a very soft dough, not a stiff one, to ensure the cookies remain tender.

   

5. Shape the Cookies for Baking: Roll the soft dough into small, uniform balls. Aim for approximately 1/2 tablespoon of dough per cookie. Keep in mind that these cookies will puff up significantly during baking due to the amount of baking powder, so starting with smaller balls is ideal for delicate, bite-sized treats. Arrange the shaped dough balls about an inch apart on ungreased cookie sheets. Ensure even spacing to allow for proper air circulation and even baking.

   

6. Bake to Light Golden Perfection: Place the cookie sheets in a preheated oven at 375 degrees Fahrenheit (190°C) and bake for 8-10 minutes. The critical indicator for doneness is when the bottoms of the cookies are lightly browned, while the tops remain wonderfully light in color. This ensures a soft, tender, and moist interior. Overbaking can result in dry or hard cookies, so keep a close eye on them. Once baked, carefully remove the cookies from the oven and immediately transfer them to a wire rack to cool completely. Allowing them to cool fully is absolutely essential for the glaze to set properly later on.

   

Crafting the Perfect Glaze and Decoration:

The glossy, sweet glaze is an iconic and indispensable feature of Italian Anisette Cookies. It not only adds a beautiful sheen and an extra layer of sweetness but also acts as the perfect canvas for festive sprinkles. Achieving the right consistency for this glaze is key to a flawless finish.

1. Prepare the Thick Glaze: In a medium bowl, begin to gradually mix the milk into the confectioners’ sugar. It is absolutely crucial to add the milk slowly, one tablespoon at a time, stirring constantly until you achieve a thick, smooth, and easily pourable glaze. The consistency should be thick enough to beautifully coat the cookies and provide that signature opaque finish, but not so thick that it becomes clumpy. Aim for a consistency that coats the back of a spoon and drips off in a slow, steady stream.

   

2. Dip and Decorate: Once your cookies are completely cool, gently take each one and dip the top into the prepared glaze. Allow any excess glaze to drip back into the bowl. Immediately after dipping, generously sprinkle the glazed top with colored jimmies or nonpareils. It’s crucial to do this while the glaze is still wet to ensure the sprinkles adhere beautifully and create that signature festive look.

   

3. Batch Glazing for Best Results: To achieve consistently beautiful results and prevent the glaze from hardening prematurely, it’s best to work in small batches. I typically dip about 5-6 cookies at a time, place them back on the wire rack (I highly recommend placing wax paper or parchment paper underneath your racks for effortless cleanup!), and then immediately sprinkle those cookies before moving on to the next small batch. This method ensures all your cookies are perfectly coated, vibrantly decorated, and set beautifully.

   

Pro Decorating Tips & Yield:

For the most successful and visually appealing glazed cookies, remember that efficiency is key! The “magic number” is to dip and sprinkle just 5-6 cookies at a time. This small batch approach ensures you have ample time to apply the sprinkles effectively before the glaze begins to set and harden, which can happen quickly. Working in smaller groups guarantees a beautiful, even coating on every single cookie.

This recipe for classic Italian anisette cookies is quite generous, yielding approximately 6 dozen cookies, assuming you roll them to the suggested 1/2 tablespoon size. This abundance makes them exceptionally suitable for sharing with loved ones, gifting during the holidays, or simply ensuring you have a steady supply of delicious sweet treats throughout the week. Their soft texture and inviting aroma make them a perfect companion to coffee or tea.

Tips for Perfect Anisette Cookies Every Time

Achieving bakery-quality Italian Anisette Cookies is simpler than you might think with a few key considerations:

• Nail the Dough Consistency: The dough for these anise cookies should be distinctly soft to the touch, but not so sticky that it’s unmanageable. If you find it too wet, incorporate a small amount of additional flour, about 1 tablespoon at a time, until it reaches a pliable, rollable consistency. A perfectly soft dough is the secret to a tender, cake-like cookie.
• Prevent Overbaking: This is crucial for the signature soft texture. Keep a vigilant eye on your oven; the cookies are done when their bottoms are lightly golden, but their tops remain pale. Overbaking can quickly lead to dry, hard cookies, losing that wonderful tenderness.
• Embrace Flavor Customization: While anise extract is the traditional choice, feel empowered to experiment! Lemon extract introduces a bright, zesty note, while vanilla or almond extract offers a more classic, universally loved cookie flavor. Don’t be afraid to cater to different palates!
• Ensure Complete Cooling: Patience is a virtue when it comes to glazing. It’s imperative that your cookies are completely cool before you even think about applying the glaze. A warm cookie will cause the glaze to melt and run, resulting in a messy and uneven coating.
• Master Glaze Thickness: The ideal glaze for these cookies should be thick enough to coat them evenly and create a beautiful, opaque finish, but still fluid enough to dip. Add your milk very gradually to the confectioners’ sugar, constantly stirring, until you achieve this perfect, rich consistency.

Storage and Freezing Instructions

These Italian Anisette Cookies are fantastic to prepare in advance, especially considering the generous yield of the recipe! Proper storage will ensure they remain fresh and delicious for as long as possible:

• At Room Temperature: Once the glaze has fully set and hardened (which can take a few hours or overnight), store the cookies in an airtight container at room temperature. For best results and to prevent sticking, layer them between sheets of wax paper or parchment paper. They will maintain their delightful freshness and flavor for up to 5-7 days.
• In the Freezer (Baked & Glazed): For extended storage, first ensure your fully cooled and glazed cookies have completely set. Then, arrange them in a single layer on a baking sheet and freeze until they are solid (this prevents them from sticking together). Once frozen, transfer them to an airtight freezer-safe container or a heavy-duty freezer bag, separating layers with parchment paper. They will keep beautifully in the freezer for up to 3 months. When you’re ready to enjoy them, simply thaw them at room temperature.
• In the Freezer (Unbaked Dough): You can also prepare the dough ahead of time and freeze it. Roll the dough into individual balls as instructed, then flash freeze them on a baking sheet until solid. Once frozen, transfer the dough balls to a freezer-safe bag. When you’re ready to bake, you can either thaw the dough in the refrigerator overnight and bake as usual, or bake them directly from frozen, adding a few extra minutes to the baking time. This is a great way to have fresh-baked cookies on demand!

Frequently Asked Questions About Anisette Cookies

What is anise extract and what does it taste like?

Anise extract is a flavoring derived from the seeds of the anise plant. Its flavor profile is distinctly similar to that of black licorice or fennel, offering a warm, sweet, and slightly aromatic, herbaceous taste to baked goods and confections.

Can I make these cookies without anise if I don’t like the flavor?

Absolutely! This recipe is incredibly adaptable. If the licorice-like taste of anise isn’t to your preference, you can easily substitute the anise extract with an equal amount of vanilla extract, lemon extract for a bright citrus note, or almond extract for a delicate, nutty flavor. Many people enjoy the unique soft texture of these cookies but prefer a different aromatic profile.

Why did my cookies crack on top during baking?

Cracked tops can sometimes be an indication that the cookie dough was a bit too firm, or that the oven temperature was slightly too high. This causes the outside of the cookie to set and dry out rapidly while the interior continues to expand, leading to cracks. To avoid this, ensure your dough remains very soft as specified in the recipe, and consider using an oven thermometer to verify your oven’s accuracy.

What kind of sprinkles are best for decorating Italian Anisette Cookies?

Traditionally, colored jimmies (long, thin sprinkles) or nonpareils (tiny, round sprinkles) are used to decorate Italian Anisette Cookies. For holidays like Christmas or Easter, choosing sprinkles that match the festive color palette adds an extra special touch!

I genuinely hope you and your loved ones enjoy these exquisite Italian Anisette Cookies as much as my family and I do! We especially appreciate that this recipe yields such a large quantity, ensuring there’s always a delightful sweet treat to snack on throughout the week, share with unexpected guests, or bring to a festive occasion. They truly embody the spirit of festive baking and culinary tradition, bringing smiles with every bite.

If you’re a fellow licorice enthusiast like me, and you can’t get enough of that unique flavor, I highly recommend exploring some other delightful recipes. You might want to try these luscious Black Licorice Caramels from Barbara Bakes, offering a rich and chewy licorice experience. Or, for a creative twist, these intriguing Lemon Licorice Cupcakes from Shugary Sweets present a surprising and delicious combination of zesty lemon and aromatic licorice. There’s a whole world of licorice-infused treats to discover!

A Cookie Fanatic’s Dream: Explore More Delicious Recipes!

If you’ve fallen head over heels for these anisette cookies, then you’re in for an absolute treat! Our blog is brimming with an incredible array of irresistible cookie recipes that are perfect for satisfying any craving or celebrating any occasion. From comforting classics that taste like home to unique and exciting delights, there’s truly a cookie for everyone in our collection. Be sure to dive into all the amazing cookie recipes on the blog! Some of our most beloved and timeless favorites include:

• Monster Cookies: A hearty, everything-but-the-kitchen-sink cookie, generously packed with wholesome oats, rich chocolate chips, creamy peanut butter, and colorful M&M’s. These are a truly satisfying and fun bake!
• Soft and Chewy Peanut Butter Cookies: The quintessential classic, boasting a perfect balance between sweet and savory, with that utterly irresistible, melt-in-your-mouth chewy texture. A timeless favorite for peanut butter lovers.
• The Best Big Soft Chocolate Chip Cookies Ever: Our top-rated recipe, designed for creating luxuriously thick, delightfully chewy, and wonderfully gooey chocolate chip cookies that always hit the spot and leave you craving more.
• Decadent Chocolate Crinkle Cookies: Rich, fudgy, and elegantly coated in powdered sugar, these dramatic cookies are a non-negotiable holiday staple for any serious chocolate lover.
• Grandma’s Classic Sugar Cookies: A simple, tender, and incredibly versatile sugar cookie recipe, absolutely perfect for rolling, cutting out into fun shapes, and decorating with your favorite frostings and sprinkles.
• Easy Frosted Sugar Cookie Bars: Experience all the joy and deliciousness of traditional sugar cookies, but in a convenient, crowd-pleasing bar form, generously topped with a rich, creamy frosting.
• Irresistible Chocolate Peanut Butter Cookies: A match made in heaven! These cookies deliver the perfect harmony of two universally beloved flavors in a soft, satisfying, and utterly delicious bite.
• Charming Neapolitan Cookies: Visually stunning tricolored cookies, featuring distinct layers of classic vanilla, rich chocolate, and sweet strawberry flavors in every beautifully crafted bite.

This beloved recipe for Italian Anisette Cookies was originally shared on this blog on December 8, 2008, and has been a cherished reader favorite ever since, continuing to delight families and friends for years!