Italian Anise Cookies

Italian Anise Cookies - Soft, Glazed and Perfect for the Holidays sitting on a board.

4.58 from 7 votes

Soft, cakey Italian anise cookies with a sweet licorice-like flavor, an anise-infused glaze, and colorful sprinkles. This small-batch recipe makes 18 cookies for holiday trays or family gatherings

Prep Time30

Total Bake Time20

Glazing and Decorating30

Total Time1 20

Course: Cookies, Holiday

Cuisine: Italian

Difficulty: Easy

Servings: cookies

Calories: 190kcal

Author: Barbara Hall

Ingredients

COOKIES

½ cup (113.5 g) Butter unsalted room temperature
½ cup (100 g) Sugar white
3 large Eggs
2 teaspoons Anise extract
2 ¼ cup (281.25 g) All-purpose flour
2 ¼ teaspoons Baking powder

GLAZE

4 Tablespoons Milk
4 Whole star anise
2 cups (240 g) Powdered sugar
As needed Nonpareils sprinkles

Instructions

COOKIES

Weigh or measure the sugar into a small bowl and set aside. In another bowl, weigh or measure the flour, add the baking powder, and whisk to blend. Put the milk into a small cup and add the whole star anise so it can infuse while you make the cookies.
Cream the room-temperature butter on medium mixer speed for about 1 minute. Add the sugar and mix for 3 minutes. Scrape down the bowl, then mix for another minute. Add the anise extract. Break each egg into a small cup to check for shells, then add the eggs one at a time, mixing until each is incorporated before adding the next.
Scrape down the sides and bottom of the bowl. The mixture will look loose after adding all 3 eggs. Turn the mixer to low and add half the flour mixture. Mix for about 15 seconds, then add the remaining flour. Scrape the bowl and finish mixing with a spatula.
Preheat the oven to 350°F (175°C or 180°C). Line 2 cookie sheet pans with parchment paper. Use a medium cookie scoop to scoop the dough, then roll it into balls about 1 ¼ to 1 ½ inches across. Lightly flour your hands if the dough is tacky. Place 9 balls on a prepared pan. Bake 1 sheet pan at a time for 9 to 11 minutes. The cookies should look pale and feel soft. Transfer to a cooling rack and cool completely before glazing.

GLAZE

Weigh or measure the powdered sugar into a bowl. Remove the whole star anise from the milk, then whisk the infused milk into the powdered sugar until smooth. Add a little more powdered sugar for a thicker glaze or a little plain milk for a thinner glaze. Dip the top of each cooled cookie into the glaze, give it a little swirl, and return it to the cooling rack. Add the nonpareil sprinkles while the glaze is still wet. Let the glaze set completely before storing.

Recipe Notes

Anise flavoring: Use anise extract, not anise oil in the same amount.
Storage: Let the glaze set completely, then store in a tightly covered container at room temperature for 4 to 6 days. Place parchment paper between layers to protect the glaze.

Nutrition