These sweet and delicate Italian anisette cookies are my latest obsession! With their soft, cake-like texture and delightful licorice flavor from pure anise extract, they’re a beloved holiday tradition that’s surprisingly simple to make. What I love most is how one batch yields dozens of these tender little cookies – perfect for sharing at gatherings or keeping your cookie jar stocked all week long!
Why You’ll Love These Anisette Cookies
- Incredibly tender, cake-like texture
- Simple one-bowl recipe
- Makes 6 dozen cookies (perfect for sharing!)
- Customizable flavor – works with vanilla or lemon extract too
- No fancy equipment needed
- Stays fresh for days
- Melted butter makes mixing a breeze
While these cookies are amazing on their own, they pair wonderfully with a cup of coffee or tea. And if you’re craving more sweet treats, you’ll love these rich red velvet brownies for dessert!
Key Ingredients for Success
What makes these anisette cookies so special is their unique preparation method using melted butter instead of creamed butter. This unconventional technique creates that signature pillowy-soft texture we all love. The anise extract provides that classic licorice flavor that’s quintessentially Italian, though I’ve found vanilla or lemon extract work beautifully for those who prefer different flavors.
Baker’s Tip: Be careful not to add too much flour when mixing – a heavy hand with flour can lead to cracked tops. I’ve found using a cookie scoop filled halfway gives the most consistent results for perfectly-sized cookies every time.
Ingredients You’ll Need
Before we dive into making these delightful Italian cookies, let me walk you through the key players in this recipe!
- All-Purpose Flour (3 cups) – The foundation of our cookies. For the most tender crumb, be sure to spoon and level your flour rather than scooping directly from the bag. Too much flour leads to cracking, just like what happened in my first batch!
- Butter (1 cup, melted) – Unlike most cookie recipes where we cream softened butter, we’re melting it here. The melted butter creates that signature tender-crisp texture that makes these cookies so special. Similar to when I make my favorite chocolate treats, the melted butter gives these a unique texture.
- Eggs (4 large) – These are our star builders! They provide structure, richness, and help create that perfect soft interior. Room temperature eggs work best – just like making rice, temperature matters (speaking of perfect temperature, check out my tips for cooking perfect rice).
- Anise Extract (2 teaspoons) – This gives our cookies their classic licorice flavor. Not a fan? Feel free to swap with vanilla or lemon extract – I’ve tried both and they’re equally delicious!
- Sugar (1 cup) – Regular granulated sugar keeps these cookies light in color and provides just the right amount of sweetness without overwhelming the anise flavor.
Expert Tips for Success
- Watch your flour measurements – Too much flour will cause those pesky cracks on top. Use the spoon-and-level method for perfect results every time.
- Use a cookie scoop – I fill mine halfway for consistent sizing. Trust me, uniform cookies not only look better, but they also bake more evenly.
- Don’t overbake – These cookies should remain light in color with barely golden bottoms. Once you start seeing color on top, they’ve gone too far!
- Cool completely – The texture develops as they cool, so resist sampling right away (though I know it’s tempting!). They’ll be slightly crisp outside and tender inside when properly cooled.
Step-by-Step Instructions
Let me walk you through making these heavenly anisette cookies! The process is straightforward, and I’ll share all my favorite tips along the way.
- Prepare Your Equipment:
- Preheat oven to 350°F (177°C)
- Line baking sheets with parchment paper
- Get a medium cookie scoop ready (about 1.5 tablespoons)
- Make the Cookie Dough:
- Melt butter in a microwave-safe bowl until just liquid
- In a large bowl, beat eggs until light and foamy (about 3 minutes)
- Add melted butter, sugar, and anise extract – mix until well combined
- Gradually stir in flour mixture until you have a soft dough (similar to my gooey butter cookies)
- Shape & Bake:
- Using your cookie scoop, drop dough onto prepared sheets
- Leave 2 inches between cookies – they’ll spread!
- Bake for 8-10 minutes until edges are light golden brown
Pro Tip: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. They’re delicate when hot!
Recipe Variations
These cookies are wonderfully versatile, just like my lemon cake mix cookies. Here are some of my favorite ways to customize them:
- Flavor Swaps: Replace anise extract with:
- Pure vanilla extract for a classic cookie
- Almond extract for a nutty twist
- Lemon extract for a bright, citrusy flavor (perfect with my fresh apple cake)
- Decoration Options:
- Dust with powdered sugar while still warm
- Dip in a simple glaze made with powdered sugar and milk
- Add sprinkles before baking for a festive touch
- Storage Tips:
- Keep in an airtight container at room temperature for up to 1 week
- Freeze unfrosted cookies for up to 3 months
Baker’s Note: These cookies taste even better the next day when the anise flavor has had time to develop!
FAQs & Final Thoughts
Frequently Asked Questions
Yes! While anise gives these cookies their signature flavor, you can substitute with vanilla or almond extract for a different but equally delicious treat. The texture will remain perfectly soft and tender.
Cracking usually happens when there’s too much flour in the dough. Make sure to measure your flour correctly by spooning it into the measuring cup and leveling it off, rather than scooping directly from the flour bag.
When stored in an airtight container at room temperature, these cookies stay fresh for up to 7 days. They’re similar to my strawberry cheesecake cookies in that they actually taste better after the first day!
Absolutely! Roll the dough into balls and freeze on a baking sheet until solid. Transfer to a freezer bag and store for up to 3 months. When ready to bake, add 1-2 minutes to the baking time – no need to thaw!
Final Thoughts
These anisette cookies hold such a special place in my heart! Every time I bake them, my kitchen fills with that wonderful sweet aroma that takes me right back to my grandmother’s kitchen. They’re perfect for holiday cookie platters, afternoon tea, or just because you need a sweet pick-me-up!
Remember, don’t stress if they’re not perfectly uniform – that’s part of their homemade charm. The most important thing is that they taste amazing, and trust me, they will! If you’re baking these for the first time, take a picture and let me know how they turned out. Happy baking, friends! 💕
Anise Cookies
Equipment (affiliate links)
- Cookie Sheets
- Mixing Bowls
- Stand Mixer
- Wire cooling racks
Ingredients
- 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 tsp. salt
- 2 tsp. anise extract can use vanilla or lemon extract instead
- 2 cups confectioners’ sugar sifted
- 3 Tbsp. milk
Instructions
- Melt butter and shortening together. Add the sugar; mix well. Add the eggs, one at a time, beating well after each addition. Mix in the anise extract. Sift or whisk together flour, baking powder and salt. Add to creamed mixture gradually. If the dough is too sticky to roll in the palm of your hand, add flour until firmer, but it should be very soft. Roll dough in small balls (these tend to really puff up with all the baking powder in them!) and place on ungreased cookie sheets. Bake @ 375 degrees for 8-10 minutes (the bottom should be lightly browned but the tops should remain light). Remove cookies to wire rack and cool completely before glazing.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 tsp. salt, 2 tsp. anise extract
- Mix milk GRADUALLY into confectioners’ sugar to make a thick glaze… make sure to keep it on the thick side. Dip top of each cookie into glaze. Sprinkle with colored jimmies or nonpareils while glaze is still wet. I usually dip 10-12 cookies, return them to the wire rack (with wax paper under the racks to aid in clean up!) and then sprinkle those cookies before starting to dip more.2 cups confectioners’ sugar, 3 Tbsp. milk
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