Italian Anise Cookies
These Italian anise cookies are an Easter tradition in my family! They are soft, and bursting with anise flavor. Topped with a sugar glaze and rainbow nonpareils!
Every single Easter, my grammy would make these Italian anise cookies. There is so much nostalgia in the taste of these cookies for me!
Anise cookies are a pretty popular cookie. Some people make them for Christmas, or weddings, or, in my case, Easter. And, of course, just like any grandmothers cookies, you can never get the cookies to come out as perfect as they did.
The texture of these cookies is perfection. They are soft, and dense, yet fluffy. And that anise flavor is on point!
What exactly is anise?
Anise is actually a flowering plant, which produces seeds. And thats where the extract comes from! It has a similar flavor to black licorice.
Its a very popular extract used in Italian baking, so I’ve heard.
If you’ve seen my previous recipes, you’ll notice I’m on a rainbow sprinkle kick. I guess the spring time, and all of this warm weather is making my mood a little brighter, which makes me want to add some color to my baking!
If you make this recipe, I hope you enjoy it! These are the perfect cookie to start making as a tradition for Easter!
Check out another Easter recipe of mine for sweet Italian Easter bread! https://thehungrylyoness.com/sweet-italian-easter-bread/
Make sure to follow me on Facebook or instagram @thehungrylyoness! You will get notified of when I post new recipes!
Italian Anise Cookies
Ingredients
For Cookie Dough
- 1/2 cup unsalted butter, soft
- 1/2 cup granulated sugar
- 3 eggs
- 1/4 cup milk
- 2 tsps anise extract
- 1/2 tsp vanilla extract
- 3 cups all purpose flour
- 1 tbsp baking powder
For Glaze
- 2 cups powdered sugar
- 3 tbsps water
- 1/4 tsp anise extract
- nonpareils
Instructions
- Preheat oven to 350°. Line two baking sheets with parchment paper and set aside.
- In bowl of a stand mixer using paddle attachment, or handheld mixer, cream butter and sugar until combined.
- Add eggs and mix until combined.
- Add milk, anise and vanilla. Mix until combined.
- In a esperate bowl, mix tgother flour and baking powder.
- Add flour mixture to wet ingredients slowly, a little at a time. Mix until smooth and well combined.
- Using a tablespoon or tablespoon sized scoop, scoop dough and roll into balls. Place on baking sheets at least 1 ½ inches apart.
- Bake in preheated oven for 12-15 minutes.
- Let cookies cool completely before dipping them in glaze.
- When cookies are cool, mix together ingredients for the glaze, except nonpareils.
- Make sure glaze is nice and smooth with no chunks.
- Dip the tops of the cookies in the glaze and set on a wire rack with baking sheet underneath. Immediately sprinkle with nonpareils.
- Let icing dry completely before storing cookies.
- Enjoy!
