anise cookie recipe

Soft and fluffy, these Anise Cookies are perfect for the holidays. Top them with festive sprinkles and serve them at your next Christmas gathering.

Anise Cookies

all-purpose flour ((300 grams))

baking powder

salt

unsalted butter (softened (85 grams))

sugar ((100 grams))

eggs

anise extract

sugar ((120 grams))

milk

sprinkles

Preheat the oven to 350F. Line a small baking sheet or tray with wax or parchment paper.

In a medium bowl, whisk together flour, baking powder, and salt. In a large mixing bowl, beat butter and sugar together on medium speed until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating until incorporated before adding the next. Stop to scrape down the bowl as needed. (Mixture will be runny and look lumpy.) Beat in the anise.

Add the flour mixture, and beat on low speed just until combined. Scoop dough by 1 tablespoonful and place on a lined tray. Chill for 20 minutes or until firm enough to roll between your palms. Roll half of the dough scoops into smooth balls and place on a parchment-lined baking sheet about an inch apart. Keep the remaining dough refrigerated.

Bake for 10 minutes or the cookies firm to the touch and the tops appear dry. Let cool completely on the baking sheets.

For the Cookie Dough:

Sift powdered sugar into a medium bowl. Whisk in the milk. Spoon about 1 teaspoon of glaze onto the top of each cookie. Decorate with sprinkles if desired. (The glaze sets fast, so either work quickly or glaze half and sprinkle before continuing.) Keep them on the parchment until the glaze is set, about 2 hours.

For the Glaze:

Festive Anise Cookies are soft, flavorful, and have just the right amount of sweetness. The savory licorice-like flavor of the anise pairs beautifully with the tender cookie and sweet glazed icing. These Italian Cookies will make a perfect addition to your Christmas gathering and delight your guests with their unique flavor.

Easy Anise Cookies

(112 grams) unsalted butter, room temperature

(104 grams) granulated sugar

tbsp (30 milliliters) milk (I used 2%)

tsp anise extract

tsp vanilla extract

(390 grams) all-purpose flour (measured accurately)

tsp baking powder

Sprinkles, optional

(115 grams) powdered sugar

(180 milliliters) heavy cream

Line baking sheets with parchment paper or silicone baking mats. Set aside.

Cream the butter and sugar together in a large mixer bowl on medium speed until light in color and fluffy. You should be able to see the change in color happen and know it’s ready.

Add the eggs one at a time, mixing well after each addition. The batter will end up thin and curdled/separated.

Add the milk and extracts and mix until well combined. The batter will still be thin and curdled/separated.

Add the flour and baking powder and mix until combined. Don&#8217;t over-mix.

Create balls of 1 1/2 tablespoons of cookie dough and place them on the prepared baking sheet. Bake for 10-15 minutes or until the cookies just look done and just before the bottoms begin to brown.

Place the cookies on a cooling rack to cool completely.

To Make the Cookies

To make the icing, combine all of the ingredients in a small bowl and whisk together until well combined. If it seems too thin, you can add additional powdered sugar. If it seems too thick, add additional cream.

To Make the Icing

Dip the tops of each cookie into the icing and allow the excess to drip off. Add your choice of sprinkles to the tops and allow them to dry.

Decorate the Cookies

I made these for my husband's cookie swap at work. They were a big hit! I used almond extract with a little vanilla in my icing and it was fantastic. Thank you so much for sharing this recipe.

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Top 2 anise cookie recipe recipes from across the web

The most viewed anise cookie recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Anise Cookies

Easy Anise Cookies

The most viewed anise cookie recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine