Anise Cookie Recipe
Anise cookie recipe, also known as Italian Anisette Cookies, is a holiday favorite. They resemble thumbprint cookies, which are always a big hit.
I love the smell of anise, whether it’s from the extract or the whole star. Making changes to a classic cookie with just a few ingredients is tricky, but I made a few tweaks to suit my taste. This recipe makes 18 cookies, so it’s perfect for experimenting without using too many ingredients or much time. There’s an interesting article about star anise on Healthline that you might enjoy. It’s always fun to learn more about the key ingredient in a cookie.
“Anise cookies have a delicious licorice flavor that makes them a holiday favorite.”
Anise cookies are soft, tender, and simple to make. Their cake-like texture melts in your mouth, and the mild icing adds a delightful touch. The anise flavor is distinct yet not overwhelming. Using the one teaspoon of anise extract as listed in the recipe ensures a balanced taste.
But my previous easy Chick Fil A Cookie Recipe with a few ingredients is also very delicious.
Ingredients for Anise cookie recipe
Cookies:
- 1/2 cup (112g) unsalted butter, room temperature
- 1/2 cup (104g) granulated sugar
- 3 large eggs
- 2 tbsp (30ml) milk (I used 2%)
- 1 tsp anise extract
- 1 tsp vanilla extract
- 3 cups (390g) all-purpose flour (measured accurately)
- 2 tsp baking powder
- Sprinkles, optional
Icing:
- 1 1/2 cups (115g) powdered sugar
- 3/4 cup (180ml) heavy cream
- 3/4 tsp vanilla extract
- 1/8 tsp anise extract
Instructions Anise cookie recipe
To Make the Cookies
- Preheat oven to 350°F (180°C).
- Line baking sheets with parchment paper or silicone mats. Set aside.
- In a large mixer bowl, cream the butter and sugar on medium speed until light and fluffy.
- Add eggs one at a time, mixing well after each addition. The batter will appear thin and curdled.
- Mix in the milk and extracts until well combined.
- Add the flour and baking powder, mixing until just combined. Do not over-mix.
- Form 1 1/2 tablespoon-sized dough balls and place them on the prepared baking sheet.
- Bake for 10-15 minutes, until cookies are just set and bottoms are not browned.
- Transfer cookies to a cooling rack to cool completely.
To Make the Icing
- Combine all icing ingredients in a small bowl.
- Whisk until well combined. Adjust consistency with more powdered sugar if too thin or more cream if too thick.
Decorate the Anise cookie recipe
- Dip the tops of each cooled cookie into the icing.
- Let the excess icing drip off.
- Add sprinkles if desired and allow the cookies to dry.
Other Variations to Try Anise cookie recipe,
These cookies are perfect if you love anise. However, if you’re not a fan, you can easily substitute the anise extract with other flavors:
Additional Vanilla:
Replace the anise extract with more vanilla for a milder Italian cookie with lovely vanilla hints.
Lemon:
Use lemon extract instead of anise for bright and delicious Christmas cookies.
Almond:
Substitute with almond extract to give the cookies a nutty, amaretto-like flavor.
Partial Substitution:
If you like anise but don’t love it, try substituting the extract in either the cookie dough or the icing, but not both. This will give you a mild anise flavor without it being overpowering.
Tips for Success Anise cookie recipe
Measure Flour with a Scale:
Use a scale to measure flour accurately, preventing dry or dense cookies. If using a measuring cup, spoon the flour in and level it off with a knife.
Make the Cookies the Same Size:
Ensure each cookie dough ball is evenly sized for consistent baking. Uneven sizes can lead to some cookies being overdone while others are underdone.
Don’t Worry if the Cookies Crack:
Cracks can happen during baking. Don’t worry; the icing will cover any imperfections.
Cool the Cookies Before Icing:
Make sure the cookies are completely cool before adding icing. If they’re still warm, the icing won’t set properly and may melt off.
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I hope this recipe brings as much joy to your home as it does to mine.
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Happy Baking
Italian Anise Cookie Recipe
Ingredients
Cookies:
- ½ cup 112g unsalted butter, room temperature
- ½ cup 104g granulated sugar
- 3 large eggs
- 2 tbsp 30ml milk (I used 2%)
- 1 tsp anise extract
- 1 tsp vanilla extract
- 3 cups 390g all-purpose flour (measured accurately)
- 2 tsp baking powder
- Sprinkles optional
Icing:
- 1 ½ cups 115g powdered sugar
- ¾ cup 180ml heavy cream
- ¾ tsp vanilla extract
- ⅛ tsp anise extract
Instructions
To Make the Cookies
- Preheat oven to 350°F (180°C).
- Line baking sheets with parchment paper or silicone mats. Set aside.
- In a large mixer bowl, cream the butter and sugar on medium speed until light and fluffy.
- Add eggs one at a time, mixing well after each addition. The batter will appear thin and curdled.
- Mix in the milk and extracts until well combined.
- Add the flour and baking powder, mixing until just combined. Do not over-mix.
- Form 1 1/2 tablespoon-sized dough balls and place them on the prepared baking sheet.
- Bake for 10-15 minutes, until cookies are just set and bottoms are not browned.
- Transfer cookies to a cooling rack to cool completely.
To Make the Icing
- Combine all icing ingredients in a small bowl.
- Whisk until well combined. Adjust consistency with more powdered sugar if too thin or more cream if too thick.
Decorate the Cookies
- Dip the tops of each cooled cookie into the icing.
- Let the excess icing drip off.
- Add sprinkles if desired and allow the cookies to dry.
Notes
Use a scale to measure flour accurately, preventing dry or dense cookies. If using a measuring cup, spoon the flour in and level it off with a knife. Make the Cookies the Same Size:
Ensure each cookie dough ball is evenly sized for consistent baking. Uneven sizes can lead to some cookies being overdone while others are underdone. Don't Worry if the Cookies Crack:
Cracks can happen during baking. Don't worry; the icing will cover any imperfections. Cool the Cookies Before Icing:
Make sure the cookies are completely cool before adding icing. If they’re still warm, the icing won’t set properly and may melt off.
