Tender little cookies with anise extract and a thin sugar glaze. This home recipe focuses on clear portions, observable baking cues and a finish that suits a Christmas cookie tray.
Read the full method before starting. Household measures are approximate; gram weights help keep the dough consistent.
Italian Anise Cookies
Follow the tray sizes, portions and baking intervals in the instructions below.
Total time includes hands-on preparation, required chilling or resting, whole-batch cooking, cooling and finishing.
Kitchen tools you’ll need
- Two lined baking sheets
- mixer
- small scoop
- cooling rack
Tender little cookies with anise extract and a thin sugar glaze.
Ingredients
Optional sprinkles are for decoration and are not included in the nutrition estimate. Spice weights are approximate.
Instructions
- 1Mix
Whisk flour, baking powder and salt. Cream butter and sugar until smooth. Beat in eggs one at a time, then milk and anise extract. Fold in the flour mixture.
- 2Shape
Chill covered for 30 minutes. Heat oven to 350°F (175°C), or 325°F (165°C) fan. Divide into 30 pieces, about 21 g each, and roll gently into balls. Space 2 inches apart on lined trays.
- 3Bake
Bake two trays of 15 separately for 10–12 minutes each. Tops should feel set but stay pale; the bases should be light golden. Leave on the tray 5 minutes, then cool on a rack.
- 4Finish
Whisk powdered sugar and water into a smooth glaze. Dip cool cookie tops and add optional sprinkles. Set for 30 minutes before packing.
Chef’s Science & Pro Tips
Ingredient science
Anise oil is more concentrated than extract; use extract for this formula.
Technique & texture
Stop mixing when the flour disappears to keep the cookies tender.
Finishing & serving
A thin glaze keeps the anise flavor clear; avoid soaking the whole cookie.
Storage and make-ahead
| Method | How long | What to do |
|---|---|---|
| Room temperature | up to 4 days | Store airtight at room temperature up to 4 days. |
| Refrigeration | As described | Refrigeration is unnecessary and can make the glaze tacky. |
| Raw freezing | up to 1 month | Freeze shaped unglazed dough up to 1 month; thaw in the refrigerator. |
| Baked freezing | up to 2 months | Freeze unglazed baked cookies up to 2 months. |
| Restoring | As described | Thaw covered, then dip in fresh glaze. |
Notes
- Anise oil is more concentrated than extract; use extract for this formula. Stop mixing when the flour disappears to keep the cookies tender. A thin glaze keeps the anise flavor clear; avoid soaking the whole cookie. This home formula has not been kitchen-tested.
Nutrition
Approximate nutrition per serving calculated from ingredient weights divided by 30; required fillings and toppings included, optional decorations excluded. Brands, unused coating and actual serving size affect the estimate.
THE COOKIE INDEXITALIANCHRISTMAS COOKIES
Frequently asked questions
Can I omit anise?
Replace the extract with the same amount of vanilla; the result will be vanilla cookies.
Why are they dry?
Overbaking or packing flour into a cup can dry them out. Weigh flour and look for pale tops.
Can I stack glazed cookies?
Wait until the glaze is fully set and separate layers with parchment.
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Share a little Italian Christmas joy
Send this recipe to someone who loves to bake.
