Go Back

Italian Anise Cookies

Delightful and aromatic Italian Anise Cookies with a crunchy exterior and chewy center, perfect for family gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: Italian
Calories: 120
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
Wet Ingredients
  • 1/2 cup unsalted butter, softened Can be substituted with coconut oil for a dairy-free version.
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons anise extract
  • 1/4 cup milk Use dairy-free milk for a vegan option.
Optional Topping
  • Powdered sugar for dusting Use for extra sweetness and presentation.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In another bowl, cream together the softened butter and granulated sugar until light and fluffy (about 2-3 minutes).
  4. Beat in the eggs one at a time, then add the anise extract and mix well.
  5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  6. Stir in the milk until the dough is smooth. If too sticky, add a little more flour.
Baking
  1. Scoop out small amounts of dough and shape them into balls, placing them on the prepared baking sheet.
  2. Bake for 10-12 minutes until lightly golden around the edges. Cool on the baking sheet for a few minutes before transferring to a wire rack.
Optional Glazing
  1. Mix powdered sugar with a little water to make a glaze and drizzle over cooled cookies.

Notes

Store in an airtight container at room temperature for up to one week, or freeze for up to 3 months. Thaw at room temperature or microwave briefly to refresh texture.