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Italian Anise Cookies

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These soft, pillowy Italian Anise Cookies are a cherished holiday treat—lightly sweet, delicately flavored, and topped with a sweet glaze that sets perfectly. No chilling needed, which means faster baking and more time to enjoy. This double batch gives you plenty to share, plus some creative twists to make them your own.

Ingredients

Scale

1 cup (226 g) unsalted butter, softened

1 cup (200 g) granulated sugar

6 large eggs, room temperature

4 teaspoons anise extract

1 teaspoon vanilla extract

6 cups (750 g) all-purpose flour

8 teaspoons (2 tbsp + 2 tsp) baking powder

½ teaspoon salt

Glaze:

2½ cups (300 g) powdered sugar

3–5 tablespoons milk (adjust for desired consistency)

½ teaspoon anise or vanilla extract

Optional: food coloring, sprinkles, or nonpareils

Instructions

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.

In a large bowl, cream together butter and sugar until light and fluffy (about 2 minutes).

Beat in eggs one at a time. Add anise and vanilla extracts.

In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to wet ingredients and mix until dough forms.

Scoop dough into 1-inch balls and place 2 inches apart on baking sheets.

Bake 10–12 minutes or until bottoms are lightly golden. Cool on wire racks.

For the glaze: whisk powdered sugar, milk, and extract until smooth. Dip cooled cookies into glaze and decorate. Let set completely.

Nutrition

Find it online: https://thecomfortspoon.com/italian-anise-cookies/