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Anisette Cookies

Anisette Cookies

Anisette Cookies

Anisette Cookies
5.0 rating based on 12,345 ratings
5/5 (4)
Course: Hand-Shaped CookiesDifficulty: Easy
Servings

72

cookies
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Easy and colorful classic Italian favorite.

Ingredients

  • For the cookies:
  • 1 cup butter, softened

  • 3/4 cups sugar

  • 1 teaspoon anise extract

  • 1 teaspoon lemon extract

  • 3 cups flour

  • 3 teaspoons baking powder

  • 1/4 teaspoon salt

  • 1 to 3 large eggs

  • For the glaze:
  • 1 cup powdered sugar

  • milk

  • colored sprinkles or non-pareils

Directions

  • To make the cookies, pre-heat oven to 350 F. Beat together butter and sugar until creamy. Stir in extracts, then stir in dry ingredients. Add one egg at a time until dough can be formed into a ball (you will need 1 to 3 eggs depending on the humidity in your kitchen and how large the eggs are). Form dough into 1-inch balls and place 2 inches apart on ungreased cookie sheet. Bake for 15 minutes. Allow to cool 2 minutes on baking sheet, then remove to wire racks to cool completely.
  • For the glaze, in a small saucepan slowly stir a small amount of milk into the powdered sugar until it creates a glaze thin enough to be spread over the cookies. Stir over low heat then spread over cooled cookies. Quickly top with sprinkles.

Notes

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Reviews

Name & Location
(example: Sue in LA)
Rating
Review

★★★★★
Great recipe. I increased the anise to 2 tsp as I like anise and glad I did as they tasted great to me. Easy to make and once iced and decorated with sprinkles it was a great presentation. Will make them again and not hesitate to share the recipe with my family and friends.
- Pat

★★★★★
I use a little more annisette to recipe, best tasting cookies ever. add red and green food coloring to frosting for a festive touch, cook a few minutes less for softer delicious bake shop taste cookies
- Rosie

★★★★★
These taste just like the ones my husband's Italian grandmother used to make every Christmas, but I never got the recipe! I only bake them for about 11 minutes, as her cookies were a bit soft. I also add more Anisette extract to the glaze because I am addicted to the flavor!
- Deanna

★★★★★
My Nana used to make these cookies when I was little for Easter & Christmas, her recipe got lost and when I used this version they tasted the same. It is nice to have the cookies back in our holidays.
- A Baker
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