These anise cookies, also known as Italian Anisette Cookies, hold a special place in my heart. Every holiday season, they bring back fond memories of my childhood—watching my mother bake her mother’s cherished anisette cookie recipe. These cookies are light, fluffy, and packed with a delicious anise flavor, making them a staple at our family gatherings.

One of the best things about this recipe is its versatility. It yields a large batch, perfect for holiday parties, gift baskets, or simply sharing with loved ones. Plus, baking these cookies is a wonderful way to get little ones involved in the kitchen. My oldest son, Cole, loves helping roll the dough into balls, mixing the glaze, dipping the cookies, and—his favorite part—sprinkling rainbow sprinkles on top. (Rainbow is his favorite color, besides dark blue!)

I hope you enjoy this recipe as much as we do!

Italian Anisette Cookies Recipe

Total Time: 25 minutes
Cooking Time: 10 minutes
Yield: Approximately 72 cookies (depending on size)

Equipment Needed:

• Cookie sheets
• Mixing bowls
• Stand mixer
• Wire cooling racks

Ingredients:

Cookies:

• 1/2 cup unsalted butter or margarine
• 1/4 cup shortening
• 3/4 cup granulated sugar
• 4 large eggs
• 3 cups all-purpose flour
• 5 teaspoons baking powder
• 1/2 teaspoon salt
• 2 teaspoons anise extract (or substitute with vanilla or lemon extract)
• Colored jimmies or nonpareils for garnish

Glaze:

• 2 cups confectioners’ sugar (sifted)
• 3 tablespoons milk

Directions

For the Cookies:

1. Preheat oven to 375°F.
2. In a small saucepan, melt the butter and shortening together. Pour into a mixing bowl and add sugar, mixing well.
3. Add eggs one at a time, beating well after each addition. Stir in anise extract.
4. In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to the wet mixture.
5. If the dough is too sticky to roll, add a bit more flour until it firms up but remains soft.
6. Roll dough into small balls (they will puff up while baking) and place them on an ungreased cookie sheet.
7. Bake for 8-10 minutes, until the bottoms are lightly golden but the tops remain white.
8. Transfer to a wire rack and let cool completely before glazing.

For the Glaze:

1. Gradually mix milk into the sifted confectioners’ sugar to create a thick glaze.
2. Dip the top of each cookie into the glaze, then immediately sprinkle with colored jimmies or nonpareils.
3. Pro tip: Dip about 10-12 cookies at a time, place them on a wire rack with wax paper underneath for easy cleanup, and sprinkle before moving on to the next batch.

Enjoy these delightful cookies with a cup of coffee or tea, and share them with those you love!