Description
Festive Anise Cookies are soft, flavorful, and have just the right amount of sweetness. The savory licorice-like flavor of the anise pairs beautifully with the tender cookie and sweet glazed icing. These Italian Cookies will make a perfect addition to your Christmas gathering and delight your guests with their unique flavor.
Ingredients
To Make the Anise 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
For the 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
To Make the Cookies
- Preheat oven to 350°F (180°C).
- Line baking sheets with parchment paper or silicone baking mats. Set aside.
- Cream the butter and sugar together in a large mixer bowl on medium speed until light in color and fluffy. You should be able to see the change in color happen and know it’s ready.
- Add the eggs one at a time, mixing well after each addition. The batter will end up thin and curdled/separated.
- Add the milk and extracts and mix until well combined. The batter will still be thin and curdled/separated.
- Add the flour and baking powder and mix until combined. Don’t over-mix.
- Create balls of 1 1/2 tablespoons of cookie dough and place them on the prepared baking sheet. Bake for 10-15 minutes or until the cookies just look done and just before the bottoms begin to brown.
- Place the cookies on a cooling rack to cool completely.
To Make the Icing
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To make the icing, combine all of the ingredients in a small bowl and whisk together until well combined. If it seems too thin, you can add additional powdered sugar. If it seems too thick, add additional cream.
Decorate the Cookies
- Dip the tops of each cookie into the icing and allow the excess to drip off. Add your choice of sprinkles to the tops and allow them to dry.
Notes
Store cookies in an airtight container at room temperature for up to 3-4 days. The color from the sprinkles will bleed a bit after about 24 hours, so if you want them to look nice when you serve them you may want to ice them and add sprinkles shortly before serving them.
